Seed Bars

This is maybe the healthiest chioce for the weekdays, when the fridge is empty and your packed day does not promis you any pocket of time for to your disposal. Some mornings are genuinely speaking, veritably insane, sucking all the energy out of those still sleepy bones and after 2 seemingly endless minutes in front of the closet and the decision to go for what somewhat worked before I look at my reflection in the mirror before I leave the house with the car keys between my teeth, promising: You will just have to get some breakfast on the way... And it does happen that this promise is already so slippery that way past lunchtime the only emotion I have is: HANGRY. Not only once in the past Sophie snapped at me at around 2:30, 3 o'clock in the afternoon: HANGRY! … It does seem this mealtime skipping has been around for a awhile...

This is in my past now! And here is how to make breakfast bars to go:

seed bar

To change bad habits one must first notice that they do exist then one must scrape some energy together in order to make a decision that something must be done to change an old habit. Then finally one must do it. Well, I am reading tons of blogs and cookbooks; I love to get lost in cyber and between pages of amazingly talented chefs and bloggers, hours pass by .... Again here it is that bad habit of neglecting a meal time and the result everyone knows, is going to be a disaster! Up heading to the kitchen where I will make Granola Bars to store and to grab tomorrow before I leave the house late enough to have a healthy breakfast: Breakfast on the go is the way to go! At least on some weekdays.

Seed bars
Spring blossom

Print recipe

Preparation time 12 min
baking time 20+20 min

You need

375g pitted dates
600ml water
2 cups rolled oats
1 cup of raisins or cranberries
1 cup ground flaxseeds
1 cup sunflower seeds
1 cup pumpkin seeds
½ cup hemp seeds
35g agave syrup
1 ½ tbsps. cinnamon
a dash of salt

Preheat the oven to 140°C convection or 160°C regular oven.
Cook the dates in the 600ml water for about 5 minutes or until soft and blend it together with the water, you will get a dark purée.
Mix all dry ingredients in a separate bowl well before you add the date purée.
Line your baking sheet with parchment and press the batch onto a square with your spatula, make sure it is evenly 1 cm high.
Bake for 20 minutes then take it out and cut rectangles, bake another 20 minutes or until crisp and let cool.
Store in an airtight container at room temperature, or the fridge. Drink lots of fresh water when you eat them. This is an energy bar, a great source for power without sugar.
You can alternate the recipe and use different nuts instead of seeds.

Deliciously Ella inspired this recipe