Today we have a lovely guest recipe for paleo friendly seedy bars, which are somewhere between granola and muesli bars and sesame snaps. These are nut free and vegan friendly so all around a total crowd pleaser kind of snack.
The recipe is from Madeline Shaw’s new book Get The Glow. I met Madeline last year when I first moved to London and tell you what, the girl’s got the glow so she certainly know how to eat. She is a London based nutritional health coach and a great cook gauging by the book. There are over 100 super scrumptious looking recipes, and although not all 100% paleo (many are though), they are all wheat and sugar free and made with nourishing, wholesome ingredients.
The book also includes a six-week program, which I reckon would be a great start for anyone looking to embrace a healthier way of eating for good. It’s very much in line with my own food philosophy. It’s out now in the UK and Australia for anyone interested in checking it out.
I hope you enjoy these lovely bars and make sure to check out Madeline’s website for more yummy recipes and wellness tips.
- 1 ripe banana
- 2 tablespoons coconut oil, plus extra for greasing
- 4 tablespoons tahini
- pinch salt
- 1 teaspoon cinnamon
- 100g pumpkin seeds
- 100g sunflower seeds
- 2 tablespoons chia seeds
- 4 tablespoons sesame seeds
- In the food processor blend the banana, coconut oil, tahini, salt and cinnamon, until you have a paste. Add the rest of the ingredients and pulse for another minute. Pour the mixture out on to a coconut oil-greased roasting tin or cake tin, and put it in the freezer for 1 hour. Remove it form the freezer, cut into bars and transfer to the fridge. These bars will last for 1 week in the fridge.