Seedy Bars (Paleo, Nut-Free, Vegan)


Today we have a lovely guest recipe for paleo friendly seedy bars, which are somewhere between granola and muesli bars and sesame snaps. These are nut free and vegan friendly so all around a total crowd pleaser kind of snack.

The recipe is from Madeline Shaw’s new book Get The Glow. I met Madeline last year when I first moved to London and tell you what, the girl’s got the glow so she certainly know how to eat. She is a London based nutritional health coach and a great cook gauging by the book. There are over 100 super scrumptious looking recipes, and although not all 100% paleo (many are though), they are all wheat and sugar free and made with nourishing, wholesome ingredients.


The book also includes a six-week program, which I reckon would be a great start for anyone looking to embrace a healthier way of eating for good. It’s very much in line with my own food philosophy. It’s out now in the UK and Australia for anyone interested in checking it out.

I hope you enjoy these lovely bars and make sure to check out Madeline’s website for more yummy recipes and wellness tips.

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Paleo bars with seeds

Seedy Bars (Paleo, Nut Free, Vegan) - Guest Recipe

Prep Time: 1 hour 10 minutes
Total Time: 1 hour 10 minutes
Author: Madeline Shaw
Servings: 12
Course: Snacks
Cuisine: Vegan
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5 from 1 vote
Calories: 193kcal
These energy bars are a nut-free snack that will boost your energy levels and keep you fuller for longer. They contain an array of textures and flavours, healthy seeds marrying with the calcium-loaded tahini. No more afternoon tiredness.


  • 1 ripe banana
  • 2 tablespoons coconut oil plus extra for greasing
  • 4 tablespoons tahini
  • Pinch of salt
  • 1 teaspoon cinnamon
  • 100 g pumpkin seeds
  • 100 g sunflower seeds
  • 2 tablespoons chia seeds
  • 4 tablespoons sesame seeds


  • In the food processor blend the banana, coconut oil, tahini, salt and cinnamon, until you have a paste. Add the rest of the ingredients and pulse for another minute. Pour the mixture out on to a coconut oil-greased roasting tin or cake tin, and put it in the freezer for 1 hour. Remove it form the freezer, cut into bars and transfer to the fridge. These bars will last for 1 week in the fridge.


Calories: 193kcal | Carbohydrates: 8g | Protein: 6g | Fat: 17g | Saturated Fat: 4g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 5g | Trans Fat: 0.01g | Sodium: 5mg | Potassium: 211mg | Fiber: 3g | Sugar: 2g | Vitamin A: 20IU | Vitamin C: 2mg | Calcium: 39mg | Iron: 2mg
Keywords: Snacks, Kid-friendly, Meal Prep, Chia Seeds, Muesli, Energy Bars
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Irena Macri
By Irena Macri

About the author: Hi, I’m Irena Macri. I share delicious recipes that I have cooked and loved. I am a published cookbook author, have been food blogging for over 10 years and have a Diploma in Nutrition. You will find many healthy recipes as well as my favourite comfort food. More about me here | Subscribe to my newsletter and freebies

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  1. 5 stars
    These look great! Thanks for the recipe!

    I’m on the paleo diet myself and love it. I have lost a lot of weight and I feel much better with much more energy and positivity.

    The beauty about the paleo diet is that whilst there is a focus on good foods, there are so many resources to help you make these into delicious recipes. I have written about one of my favourite cookbooks here:

    1. You should make about 8 according to the cookbook. I don’t know the calorie value but you can enter ingredients in one of the available online nutritional calculators and find out. I hope that helps.

  2. Hey would you recommend soaking the seeds first? If so, do you think it would change the way the recipe works ie would it then be too moist? Thanks.

    1. Soaking nuts and seeds does reduce the phytic acid and I often do it when I have the time. You would need to soak the seeds first and then dehydrate them again. I normally dry them on a tray with paper towel on and then place them in an ovenproof tray in the oven at very low temperature (about70-75C) for a couple of hours. Once they are dry again, then you can make the bars. I think if they are too moist, you won’t get the crunch.

  3. Thanks for the recipe.
    I made these but didn’t look as good as yours, they looked as if the tahini was too much.
    I would line the pan next time.
    Although mine didn’t look so good, I loved the texture, and all the goodness that’s in the bars.

    1. Hmm, I would look at maybe using some cooked pumpkin or sweet potato, although they don’t have the same creamy/binding texture as the bananas. You could add some cashew butter and some cooked apple maybe?

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