I saw the recipe for The Life-Changing Loaf of Bread last week and promptly gave it a try. It was yummy but I don’t have a silicone bread pan and well the bread crumbled quite a bit for me. As I munched on it I couldn’t help but think of a few changes to make it work slightly better for me and Seedy Breakfast Bars were born.
Seedy Breakfast Bars
- 1 Cup Sunflower Seeds
- 1/2 Cup Flax Seeds
- 1/4 Cup Almonds, finely chopped
- 1/4 Cup Dried Apples, finely chopped
- 1 1/2 Cups Rolled Oats
- 2 Tablespoons Chia Seeds
- 1/4 Cup Psyllium Seeds
- 1 teaspoon Salt
- 1 Cup Cooked & Mashed Winter Squash / Pumpkin
- 3 Tablespoons Melted Coconut Oil
- 1/4 Cup Maple Syrup
- 1/2 Cup Water
Combine the dry ingredients in a large bowl and mix well. Whisk together the wet ingredients until thoroughly combined. Pour the wet into the dry and stir briskly until everything is thick and combined. Spread the mixture evenly into the bottom of 9 X 13 inch pan. Let the bars sit for at least two hours.
Preheat oven to 350 degrees. Bake the bars for 30 minutes or until the edges are golden and pulling away from the pan. Cool in the pan for 10 minutes before inverting to cool completely on a wire rack.
Cut int bars and store in an airtight container.
The bars do toast up well and go great with jam, you know if you’re into that kind of thing.
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