Superfood Bar Recipes

SUPERFOOD BAR

Steps:

• Line a 9x13-inch baking pan with parchment paper.
• Combine buckwheat, hemp seed hearts, almonds, coconut flakes, chia seeds, and cacao nibs in a large bowl.
• Mix 1 1/2 cup almond butter, sugar, honey, and salt together in a large saucepan over low heat. Cook, stirring frequently, until sugar dissolves, about 5 minutes. Pour in buckwheat mixture; stir until completely coated. Press mixture into the prepared pan.
• Place chocolate chips and 1 tablespoon almond butter in a small saucepan over low heat; stir until melted, about 5 minutes. Spread melted chocolate over the mixture in the pan with a spatula.
• Refrigerate until firm, about 1 hour. Cut into bars.

SUPERFOOD BREAKFAST BARS

Steps:

• Preheat oven to 350°F Line 9 x 9 baking pan with parchment paper, lightly greased with coconut oil.
• Add all base ingredients to a food processor and process until completely combined and wet, this make take several minutes. Alternatively, you can grind all dry ingredients in processor, then add to the wet, mashed, ingredients in a large bowl; mix well.
• Bake for 10 minutes.
• Pour into prepared pan and smooth out until evenly spread.
• Topping: Combine topping ingredients in a medium bowl and stir to combine.
• Remove pan from oven and spread topping evenly over, lightly pressing down into base. Bake an additional 15-20 minutes.

SUPER FOOD PROTEIN BARS

Steps:

• Line a 13-by-9-inch pan with parchment paper and set aside. In a large bowl combine the millet, flax seeds, oats, coconut, hemp, chia and maca if using.
• Roughly chop the dates and add to a food processor with the almond butter, cacao, coconut oil, brown rice syrup, 4 teaspoons water, the vanilla extract and salt, and blend until combined. Add to the dry mix and mix until completely combined. Press evenly into the prepared tray and freeze until completely cold and firm, 2 hours.
• Remove and slice into 24 1-by-2-inch bars. Store in an airtight container in the freezer for up to 3 months.