HOLY SIRACHA, BATMAN!
Forget every other kind of snack bar. If you like spicy, you need these. NOW.
These bars evolved from taking our savory toasted flax and sesame seed bars, spreading sunflower butter on them, and topping with a few dabs of siracha sauce. Rather than do that every time, I concluded that baking the flavors together would be a much better idea. The only thing left was to polish off the bars that we had so that I could make more and put this theory to test.
They turned out to be yum-tastic and everything that I imagined that they would be! These snack bars are a perfect mixture of sweet, salty, chewy, and spicy. The taste reminds me a bit of Pad Thai, a delicious Thai dish I enjoyed once upon a not-having-a-severe-nut-allergy time ago. Rice noodles mixed with red pepper flakes and peanut sauce; a happy taste of heaven. Hence, the name for these snack bars; it suits.
I used a whole tablespoon of siracha sauce in my mix. If you’re not wanting the fiery kick that I like, try toning it down to half a tablespoon. As always, I like to use Nom Nom Paleo’s siracha sauce recipe to make mine, but any siracha sauce will do. I suggest that anyone who makes these babies double up on the recipe. Heck, make it in triplicates. You’ll surprise yourself by eating the whole tray, like I did, if you make a single batch. These babies should keep in the fridge for about two weeks–if they last that long. You may find yourself fending off your significant other with a chopstick to keep him from eating any. Tee hee.
On a side note, don’t eat the whole tray. Your tummy will be angry with you later.
Now, these delicious bars are friendly for those who have dairy and egg allergies. They can be made completely nut-free by using olive oil or palm oil to coat the parchment paper instead of the coconut oil. Plus, make sure that the sunflower butter has been produced in a nut-free facility and doesn’t contain traces. Depending on the siracha sauce used (READ YOUR LABELS), they can be soy-free, too. However, if you’re allergic to or have sensitivities to nightshades and/or spicy foods, please don’t eat these.
- 1/4 Cup Sunflower Butter
- 1/8 Cup Local, Raw Honey
- 3/4 Cup Seasame Seeds
- 1/2 Cup Flax Seeds
- 1/2 - 1 TBSP Siracha Sauce
- In a glass bowl, use a fork to mix together your seeds, honey, sunflower butter, and siracha sauce.
- Line a baking pan with parchment paper. Use a paper towel to smear a small amount of coconut oil over the paper to ensure your finished product won't stick.
- Put your mixture on the parchment paper, and spread out as evenly as possible. (I lined the top of it with parchment paper and pressed down on that with another baking pan to flatten it out. Then threw the extra parchment paper away.)
- Cook in the oven at 325°F for 20 minutes, or until the top is golden. Don't over-cook or you'll have burnt seeds!
- Pull from oven, remove parchment paper from pan, and let sit for 10 minutes (or longer) so that the mixture can harden.
- Use a sharp knife to cut into bar size and serve!
- Store in refrigerator for up to 2 weeks.
© Julie Marie Pierpont and Death Defying Diet 2013-Present