These Vegan bars follow the Keto diet and can be stored in the fridge for up to a week. They taste extra amazing with some peanut or almond butter spread on top.
Grind all of the seeds into a flour like texture. This can be done using a mortar and pestle or if not available, place the seeds in a zip lock sandwich bag and crush with a pan or the side of a large Chef knife. The sunflower seeds can be left chunky for texture.
3
Mix all the dry ingredients together and combine.
4
Stir in the water and let the mixture set until a thick dough forms.
5
Line a baking tray with non-stick baking paper and spread the mixture across, flattening it. It should be about 1cm thick.
6
Bake for 30 minutes then remove the tray. Slice the mixture into 8 equal bars then bake for another 15 minutes.
This recipe is from Liz MacDowell's Website, meatfreeketo.com
Ingredients
65g Sunflower Seeds
95g Hemp Seeds
35g Chia Seeds
2 Tbsp. Psyllium Powder
32g Cocoa Powder
½ Tbsp. Granulated Sugar Substitute e.g. Swerve
½ Tbsp. Salt
1 Cup Water
Directions
1
Preheat oven to 350F or 180 °C.
2
Grind all of the seeds into a flour like texture. This can be done using a mortar and pestle or if not available, place the seeds in a zip lock sandwich bag and crush with a pan or the side of a large Chef knife. The sunflower seeds can be left chunky for texture.
3
Mix all the dry ingredients together and combine.
4
Stir in the water and let the mixture set until a thick dough forms.
5
Line a baking tray with non-stick baking paper and spread the mixture across, flattening it. It should be about 1cm thick.
6
Bake for 30 minutes then remove the tray. Slice the mixture into 8 equal bars then bake for another 15 minutes.
