A simple recipe for homemade nut-free granola bars made with a combination of sunflower seeds, pumpkin seeds, chia seeds and sesame seeds with natural sweeteners and good fats. Great for snacking and packing kids lunchboxes!
Nut-Free Granola Bars With Mixed Seeds
This is a lovely guest recipe for nut-free bars, which are somewhere between granola bars, muesli bars and sesame snaps. These bars are packed with wholesome ingredients: a variety of seeds, ripe banana for sweetness, and good fats from tahini and coconut oil. Similarly to bliss balls, these bars are a great source of energy, as well as protein and fibre.
These seed bars are nut-free, vegan and paleo-friendly – a total crowd-pleaser kind of a snack.
Find more healthy granola and muesli bars here and check out these homemade paleo bars for more ideas.
The recipe is from Madeline Shaw’s new book Get The Glow. I met Madeline when I first moved to London and tell you what, the girl’s got the glow so she certainly knows how to eat well. Madeline is a London-based nutritional health coach and a great cook gauging by the book. There are over 100 super scrumptious-looking recipes, all wheat-free and sugar-free and made with nourishing, wholesome ingredients.
I hope you enjoy these lovely nut-free muesli/granola bars and make sure to check out Madeline’s website for more yummy recipes and wellness tips.
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Ingredients
- 1 ripe banana
- 2 tablespoons coconut oil plus extra for greasing
- 4 tablespoons tahini light
- 1/4 tsp salt
- 1 teaspoon cinnamon
- 100 g pumpkin seeds 3.5 oz
- 100 g sunflower seeds 3.5 oz
- 2 tablespoons chia seeds
- 4 tablespoons sesame seeds
Instructions
- 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 onto a coconut oil-greased roasting tin or cake tin, and put it in the freezer for 1 hour. Remove it from the freezer, cut the slice into bars and transfer to the fridge.
Notes
- Storage tips: Â Store the granola bars in an airtight container at room temperature for up to one week. This keeps them fresh and chewy. For longer storage, place the bars in an airtight container and refrigerate. They will stay fresh for up to two weeks.
- Freezing: To store them even longer, individually wrap each bar in plastic wrap or parchment paper, then place them in a freezer-safe bag or container. They can be frozen for up to three months. To enjoy, simply thaw at room temperature or pop them in the fridge overnight.
- Layering: If stacking the bars, separate layers with parchment paper to prevent sticking.
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: http://cookbook-reviews.net/review-the-paleo-grubs-book/
How many bars should one batch make & what is the calorie value
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.
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.
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.
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.
Hi, i was wonderign what you could use instead of the banana??
thanks
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?