Super Seed Bars (wheat, dairy and fructose free)

I used to sell these bars when I had my first market stall and without fail, they would be the first product on my table to sell out each week.

Rich in good fats, they’re the perfect, tasty nutrient dense snack that will keep you feeling full for hours.

They last well for a good few days if stored in an airtight container but also freeze well and hold together nicely.

Super seed bars


ALLERGENS: gluten, nuts


1 cup rolled oats
1/2 cup pepitas (Activated and dehydrated if possible)*
1/2 cup sunflower seeds (Activated and dehydrated if possible)*
1/2 cup almonds or pecans, coarsely chopped (Activated and dehydrated if possible)*
1/2 cup quinoa, toasted (Activated and dehydrated if possible)*
1/4 cup chia seeds
¼ tsp ground cinnamon
1.5 cups hulled tahini or almond butter
1 cup brown rice malt syrup
Pinch of sea salt
1 tsp vanilla extract


  1. Line a 20 x 25cm rectangle tin with baking paper and preheat your oven to 175C.
  2. Mix the oats, seeds, nuts, quinoa and cinnamon together in a bowl and set aside.
  3. Add the tahini, rice syrup, sea salt and vanilla to a small saucepan and allow to melt together over a low heat for about 5 minutes.
  4. Add this mixture to the dry ingredients and mix together well.
  5. Pour the mixture into the baking tin and press down evenly and firmly.
  6. Bake until the top becomes a nice golden colour – about 15 – 20 minutes.
  7. Allow to cool before cutting into bars or squares.


  • If you think your mixture is not ‘wet’ enough, add more tahini/ almond butter.
  • This recipe can be made nut free. Simply replace the nuts with seeds of your choice.

* Activation of nuts and seeds is simply the process whereby they are soaked in salty water for a period of a few hours/overnight in order to remove the naturally occurring enzyme inhibitors. When you soak and dehydrate raw nuts and seeds it makes them way easier to digest and also easier for your body to assimilate the nutrients in them.

If you want to learn more about the why and how of this traditional food preparation method, I highly recommend Sally Fallon’s book ‘Nourishing Traditions’. I also came across this short article on the Lorna Jane blog which explains it well:

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