Yum yum yum. A recipe for those who have a healthier sweet tooth. Nutty, crunchy, and very moreish. Very versatile too as you can vary the seeds you use each time, and add in different spices as you choose.
This recipe fills the base of a large loaf tin, if sliced into bite-sizes squares it will make approximately 30 bites.
refined sugar free, option for gluten-free
¼ cup (50g) coconut oil
¼ cup (60g) set honey
¼ cup (50g) chopped dates, packed
pinch of salt
dash of vanilla extract
½ cup oats
2 tablespoons ground flaxseeds
2 tablespoons sunflower seeds
2 tablespoons of hemp seeds
2 tablespoons pumpkin seeds
2 tablespoons chia seeds
* Feel free to include a tiny pinch of your favourite ground spice - cinnamon is wonderful here.
*You can use any combination of seeds you like or that you have in the cupboard, just ensure you’ve got two tablespoons of a ground seed (this helps the mix to bind), and then 8 tablespoons of whole seeds.
Preheat the oven to 180 degrees.
Quite simply tip the ‘wet ingredients’ into a food processor and blend until a smooth paste is formed.
Next tip in the seed and oat mix, and pulse the food processor a few times, just until the mixture comes together. It’s lovely to retain some of texture in the seeds.
Line a larger loaf tin with baking paper, and then press down the mix into the base of the tin. The key is to really pack it in tightly, as this will help the bird bites to stay together when you slice them.
Bake in the preheated oven for ten minutes, until smelling totally delicious.
Remove from the oven and allow them to cool in the tin completely. If you’re a fan of neat slicing, as I am (putting it lightly!) the slab of bird bites will slice very neatly if they’ve been chilled in the fridge for a little while beforehand. Either way, wait until they’re at least at room temperature before slicing into little cubes. I keep these in a tupperware in the fridge where they happily last for up to a week