Cooking Instructions
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Step 1
Preheat the oven to 320 degrees F (160 degrees C). Grease and line a slice tin with some
Coconut Oil (as needed)
and baking paper.
Step 2
Add
Almonds (75 g)
,
Pepitas (75 g)
,
Sesame Seeds (75 g)
,
Sunflower Seeds (35 g)
,
Chia Seeds (40 g)
, and
Pink Himalayan Sea Salt (6 g)
to a medium mixing bowl.
Step 3
Add
Eggs (3)
,
Tahini (130 g)
,
Almond Butter (160 g)
,
Honey (85 g)
, and
Medjool Dates (6)
to medium mixing bowl and combine well with a spoon or fork.
Step 4
Pour the mixture in and even out with the back of the spoon.
Step 5
Bake for 20 minutes, until the top is golden brown.
Step 6
Allow to cool in the tin for 10 minutes.
Step 7
Remove and cool completely on a rack.
Step 8
Once completely cooled, slice into preferred size.
Step 9
This grain free energy breakfast bar is quite dense and filling so keep the slices small. They can be stored in the freezer for a month and taken out one by one to thaw out over night in the fridge, in a hurry, I have eaten them straight from the freezer too! Enjoy!
