Peanut Butter Super Seed Energy Bars

Peanut Butter Super Seed Energy Bars

The last year has taken a toll on my creative cooking juices.  I've generated hardly any new recipes.  Difficult pregnancy, sick baby, sick children, 4 children :), homeschooling full time, it all adds up.  But with the kids at Summer Camp last week, and the grocery bills climbing K2, I decided I needed to start stocking my freezer with homemade snacks again.  Let's face it, buying healthy snacks is ridiculously expensive.  All those Lara and Art's Bars from Costco add up fast!

This recipe is an easy adaptation of my Peanut Butter and Honey Delights.  You could mix and match your favorite seeds or puffed grains.  I liked the millet because of the size.  The kamut, and brown rice puffs seemed to overwhelming for the bar.  The response to these bars has been fantastic.  Try them out and let me know what you think.  Brent loves these as a mid-morning snack or after work-out bar.  They are also easy to make vegan by substituting ground flax for the eggs.

 Peanut Butter Super Seed Energy Bars

1 c extra virgin coconut oil (could substitute olive oil or butter partially or completely)

1 c natural peanut butter (unsweetened)

1 c honey (or other natural sweetener of your choice, click for some ideas: the beauty of the peanut butter base is that anything works well)

1 t baking soda

1 t baking powder

2 eggs (powdered or fresh) or 2 T ground flax

1 t vanilla

3 c freshly ground whole grain flour

1/2 c raw pumpkin seeds

1/2 c raw sunflower seeds

1/2 c raw chia seeds

1 c puffed millet

Chocolate Fudge Frosting

1/4 c cocoa powder

1/4 c pure grade B maple syrup

1 T coconut  oil or butter (optional)

1/4 t vanilla

dash of salt

Mix all ingredients, excluding flour and seeds, until smooth. Add flour and mix gently. You may have to reduce flour or add more depending on the dough consistency. Add seeds.  The dough will be firm, you may have to knead the seeds in.  

Line a 9x13 cookie sheet with parchment paper.  Press dough onto sheet 1/4-1/2 inch thick, using a rolling pin as necessary.  Use a pizza cutter and score dough into desired bar size.  Bake at 375 degrees for 10-15 minutes.

Remove from oven.  Use pizza cutter to cut bars along original scoring.  Spread a very thin layer of Chocolate Fudge Frosting.  Allow to cool on wire rack.  When cool, individually wrap each bar in plastic wrap and store in the freezer.  Makes two 9x13 pans.