Sugar-free, grain-free, vegan nut and seed bars

I really love waking up to a cup of coffee and a nutrient-dense and satisfying breakfast. But with the busy early-starting, late-going days I’ve been having, getting up and having a relaxing breakfast at home just isn’t possible. So I made these beautiful nut and seed bars to take with me for healthy breakfasts on-the-go. Unlike most bars that are loaded with sugar which gives me energy spikes and lows along with day-long sugar cravings, these bars are sugar-free. So I’m loaded up with healthy, long-lasting fuel to get me through my mornings.

Virtually every ingredient in these tasty bars is packed with nutrients.  Tahini, for instance, is a great source of plant-based iron and iron is an important part of the process that insures your body is getting enough oxygen to your tissues and muscles. Pumpkin seeds offer up a healthy dose of fibre which helps regulate your blood sugar and keep you regular. And chia seeds act as a source of omega-3 fatty acids which research suggests could decrease the risk of heart attack and stroke. But all that science talk aside, the bottom line is, these bars are full of whole foods and whole foods offer a wealth of vitamins and minerals — so eat up!

Although you might think making homemade “granola” bars would be pretty complex and time-consuming, this recipe is actually quite simple and speedy. And because the bars are so filling and nutrient-dense, one batch can last you for a full week of breakfasts or snacks.

The one thing to note about these bars is they are quite crumbly as they don’t have the sticky, sugary substances that hold most bars together. But I don’t find this to be a big deal. Just make sure you eat them over a plate if you’re at home or if you’re taking them on-the-go, wrap them up in foil and you you’ll be all good! The other thing you can do is add eggs as the recipe I was inspired by does as it’s possible that will help pull it together a bit more. But for anyone who has an egg-allergy like myself or is vegan, I say a little crumble never hurt anyone!

To help you out visually, I’ve included a step-by-step photo guide with a brief description of each task. But you can also just scroll to the bottom for the list of ingredients and directions all in one place. So, let’s get started!

First, you’ll begin by preparing the chia “egg” by mixing the chia seeds and water together and letting it sit. If you’ve never used one before, just know that it will come together and form a gel, very similar in consistency to an egg and look something like this.

You’ll add all the bar ingredients along with the chia egg to a food processor and pulse until it achieves the following chopped-up consistency.

Then, you’ll press it all into a greased baking pan and bake it in the oven.

When they’re done, remove the pan from the oven, let it cool fully and then chop the mixture into delicious squares.

Sugar-free, grain-free, vegan nut and seed bars

Inspired by Ditch the Carbs

Yields 16 bars

Ingredients:

• 2/3 cup sunflower seeds
• 2/3 cup pumpkin seeds
• 1/2 cup chopped walnuts
• 1/2 cup almonds
• 1/2 cup unsweetened shredded coconut
• 1/4 cup cacao nibs
• 1/4 cup tahini
• 1/4 cup coconut oil
• 1-1/2 tablespoons ground chia seeds
• 1/4 cup water
• 50 drops liquid stevia (more or less, to taste)
• 2 teaspoons ground cinnamon
• 1 teaspoon ground vanilla beans (or pure vanilla extract)
• 1/4 teaspoon sea salt or pink Himalayan salt

Directions:

1. Preheat oven to 350 degrees F.
2. In a small bowl mix the chia seeds and water and let sit for 5-10 minutes until a gel forms.
3. In the meantime, add all the other ingredients to a food processor. Add the chia gel and pulse everything together until the nuts and seeds begin to get chopped into smaller pieces but are not completely broken down.
4. Grease an 8×8-inch baking pan. (I used avocado oil but you can use whatever your favourite method for greasing a pan is.)
5. Pour mixture into the pan and use your hands to flatten firmly and evenly from the center all the way out to the sides. These bars can get quite crumbly so it is crucial they get packed down as much as possible to help them stay together.
6. Place in the oven and bake for 20-22 minutes. You will know they are done when the sides start to get slightly golden and the oil is bubbling throughout.
7. Let cool for 30 minutes or until cool enough to place in the fridge. Transfer pan to the fridge to allow the bars to cool for another 60 minutes.
8. Once fully cooled the bars are ready to be cut. Remove from fridge and delicately cut bars to desired size. I tend to do 4 rows by 4 rows so I end up with 16 bars.

If you have any questions about the ingredients I used or the process don’t hesitate to let me know in the comments below! I’m always happy to help!

Disclaimer: This post contains some affiliate links, which means if you purchase the product mentioned from the site linked to by my blog I receive a small percentage of the sale. I only make affiliate links to products I have tried myself and recommend based on personal experience.