- 1 ½ cup almond butter unsweetened
- ½ cup maple syrup
- ½ cup brown rice syrup
- ¼ teaspoon cardamom powder
- ¼ teaspoon cinnamon powder
- ½ cup quinoa, toasted
- ½ cup sunflower seeds, toasted
- ¾ cup pumpkin seeds, toasted
- ¼ cup sesame seeds
- 1 cup pecans and or macadamia nuts, chopped and toasted
1. Preheat oven to 350 degrees.
2. Toast seeds and nuts individually on high heat, in a dry pan, stirring constantly. Each seed, nut, or grain, will finish toasting at slightly different times, which is why I suggest toasting each one separately. Nuts and quinoa will be toasted when they have a golden touch. Seeds will pop, indicating they are done, remove from heat. Toasting seeds, nuts and spices in a dry sauté pan will enhance flavor.
3. Mix almond butter, syrups and spices in large bowl. Add seeds and nuts mix well.
4. Line a cookie sheet with parchment paper and spread dough from center using your hands covered in plastic wrap or glove to smooth. It is not necessary to smooth to the edge of your pan, just form a nice square for cutting into bars.
5. Bake for approximately 10 min. Slice into bars when cool, or cut with kitchen scissors. I leave the parchment paper on the bottom of squares and peel off the brown wrapper just before eating.
It is a fabulous chewy, high protein snack that travels anywhere and improves in flavor over time, just like a fruit cake! It can be left un-refrigerated for at least one month. It looks a bit like peanut brittle when you take it out of the oven, but the texture will surprise you. The prep time is literally spent on measuring and toasting the nuts and seeds, then ten minutes to bake.
Not sure where this recipe originated, but I first learned how to make it from the cookbook Vegan Fusion World Cuisine.