Seed-Sational Paleo Breakfast Bars

Inspiration comes from all sorts of places for me, but nothing inspires me more to get into the kitchen than my family. My baby brother called with a few questions, he has made the switch to the Paleo diet and is training hard right now with some Reebok Crossfit folks, for his upcoming season with the Edmonton Rush NLL lacrosse team. I am seriously excited to see him eating this way, instead of all those powdery protein shakes that are just full of garbage.

He said he was tired of eating eggs for breakfast and wanted something different, but still with a lot of protein. So, I found myself in the kitchen trying to think of something where he could make and freeze several days’ worth. I was thinking of a crunchy granola bar, but in the end, what I came up with was soft and chewy, but still holds together like a bar; it can also be eaten on the run.

I pulled out my basket of goodies from the fridge. This is a great way to store all of those little baggies of things that can go rancid; such as nuts and seeds. I also store my organic dried fruits (cranberries and such) in the fridge basket. It keeps everything in one spot, and helps keep them from spilling all over the fridge. I chose sunflower seeds because Grady and I are allergic to nuts, but I bet almond meal could easily be used in its place; they have a similar texture. I just buy whole raw sunflower seeds and grind them up in my magic bullet. I think one could also use pureed majooled dates in place of the apple butter. Dates seem to bother me these days, so I didn't go that route.

Place the sticky wet mixture into a greased 8”square baking dish and use a wet spatula to flatten it out evenly. I then sprinkled some pumpkin seeds, coconut flakes, and cranberries on top. Bake for 20-25 minutes at 325 F; the outside edges will be darker in colour.

This bar is full of protein, healthy fats, and fibre. It is Paleo friendly, gluten free, nut free and vegan. If you are about to head to the gym, maybe top it with a bit of nut or seed butter, have a green smoothie on the side and your meal is complete!

I would suggest cutting it into 9 or 12 servings, depending on whether you want them for your breakfast or just a snack.

Seed-Sational Paleo Breakfast Bars

¼ cup apple butter

¼ cup oil (I used olive)
3tbsp pure maple Syrup
1 cup ground sunflower seeds
3 tbsp tapioca flour
½ cup pumpkin seeds (more for topping)
½ cup coconut flakes (more for topping)
½ cup dried organic cranberries (more for topping)
3tbsp chia seeds
3 tbsp raw sunflower seeds
½ tsp baking soda
Pinch of sea salt

Preheat oven to 325 F

Whisk together the apple butter, oil and maple syrup in a medium bowl, add all the dry ingredients and mix well.

Place the slick batter into a prepared 8x8 pan and using a wet spatula spread it out flat and evenly. Sprinkle the top with a few pumpkin seeds, coconut flakes, and cranberries.

Bake for about 25 minutes. Allow to cool completely before cutting into squares, store in an airtight container in the fridge.

Makes 9-12

I added this recipe to:
Slightly Indulgent Tuesday hosted by Simply Sugar and Gluten Free
Whole Foods Wednesday @ Beyond the Peel
The Wellness Weekend @ Diet Desserts and Dogs
Allergy Friendly Fridays Hosted by Cybele Pascal
Allergy Free Wednesdays
Be sure to check out their line up of weekly recipes!