Jessica Turner You don’t have to use this exact recipe, it’s more of a guide. Never again do you need to buy a muesli bar, not now you know how to make these little bars of goodness. Plus the added benefit of no packaging.
Ingredients
1 cup pitted dates, or dried figs
1 cup almonds
1/2 cup pumpkin seeds
1/4 cup hemp seeds
¼ cup Lifestream Essential Greens+
1/4 cup sunflower seeds
1/3 cup cacao nibs
1/2 cup coconut shredded
2 tbsp maca powder
1/4 cup coconut oil
1 tsp cardamom, ground
1 tsp cinnamon, ground
¼ tsp vanilla extract
Variations: Add chia and flax meal, goji etc.
Method
- Cover the dried fruit, nuts and seeds in clean water and soak for at least 8 hours, which softens them up. I soak them in the morning and then make these later in the day or overnight and do them in the morning.
- After soaking, rinse them in a colander and let them drain. Place the soaked dried fruit and nuts/seeds in your food processor and whiz for a minute to get a chunky paste. Soaking the nuts and seeds not only soften them to make them easier to digest, but soaking also removes some of the hard-to-digest enzyme inhibitors from the skins of the nuts.
- Then add in the remaining ingredients. You may need to add a little water to get it to a nice puree, scraping down the sides once or twice. At this point you should have a thick paste that kind of looks like granola. If it’s too dry, add in 1/4 cup more coconut oil and process again. The processing will heat the coconut oil enough to help it blend everything else together. You could also make these into bite-sized balls or scoop the mixture out into a large glass pan and press it down firmly with a spoon to even everything out.
- Freeze for 30 minutes or refrigerate for one hour to harden the bars or balls If you make these as bars, cut them with a knife and package them individually.
These will keep for one week in the fridge and one month in the freezer.
Recipe by Janella Purcell, Lifestream wholefoods ambassador janellapurcell.com
