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Date and nut seed bar

Details


Preparation time
10 min
Baking Time
30 min
Seraphine
(BerlinKitchen)
Date and nut seed bar
Date and nut seed bar

Method


Preheat oven to 170°C. Line an 8 x 8’ baking dish with parchment paper and set aside.

Mix dates, chia seeds, cashews, almonds, pumpkin seeds, vanilla powder and salt in a bowl. Add coconut oil and coconut palm syrup and combine. Transfer everything onto the baking dish and press firmly into a block. If it’s to sticky use a parchment paper to press the seeds down. Bake in the oven for about 30 minutes. Let everything cool off and cut into squares or slices. Easily wrap the nut seed bars into parchment paper to take out.

The nut seed bars will keep for about 2 weeks.

Rapunzel Products


304340 Dates pitted Deglet Nour HAND IN HAND
204545 Cashew kernels crushed HAND IN HAND
201140 Californian almonds
600940 Pumpkin kernels roasted
603020 Chia seeds
1006055 Coconut oil virgin HAND IN HAND
1400880 Coconut blossom syrup
1460370 Bourbon vanilla powder HAND IN HAND
1200335 Sea salt with iodine
RAPUNZEL NATURKOST GmbH
Rapunzelstraße 1, D - 87764 Legau
Telefon: +49 (0) 8330 / 529 - 0
Telefax: +49 (0) 8330 / 529 - 1188
E-Mail: info@rapunzel.de
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RAPUNZEL NATURKOST GmbH
Rapunzelstraße 1, D - 87764 Legau
Telefon: +49 (0) 8330 / 529 - 0
Telefax: +49 (0) 8330 / 529 - 1188
E-Mail: info@rapunzel.de