Wow! After finally having some success in making a minimal ingredient, healthy snack bar that was allergy-friendly (to me), I was definitely inspired to continue this creative snack journey and bake up something to satisfy the paleo sweet tooth.
Anyone who’s cut refined sugar out of their diet, or is in the process of doing so, knows that this part of the road to cleaner eating is the hardest part. The body starts viciously craving sugar like no tomorrow. I know that when I switched to a diet with paleolithic paradigms, my sugar cravings went through the roof. I kept fruit handy because of the natural sugar. Apples and water melons were my best friends for the first month of paleolithic eating as they were the main fruit in season. Squashes were also a diet-saving vegetable that made a regular rotation through our meals. After about a month and a half, the sugar cravings became manageable. I no longer dreamed of donuts and cakes and pies, oh my! In fact, anything with refined sugar in it almost seemed too sweet! My teeth ached.
Now, why didn’t I just switch over to paleolithic desserts for a sweet treat now and then? I ran into some difficulty in the baking department (and still have issues) with coconut flour. My gut simply doesn’t like it. And as far as nut flours go, I’m allergic to them all. So I am still a fish out of water in the alternative flour department.
However, this snack bar gives me a bit of hope for sweet, flourless baking! They taste like oatmeal cookies, but they contain no oatmeal, and they’re not teeth-grittingly sweet. Plus, they’re healthy with all the antioxidant benefits of flax, sesame, and chia seeds. I took the basic recipe from last week and expanded upon it. The chia seeds made it in there quite by accident as I uncovered a small amount left in my pantry, and they definitely add a nice texture to the snack bar.
Since I found the chia seeds, I decided not to toast the sesame and flax seeds before hand. I’m not a big fan of toasted chia seeds, and I didn’t want these to get too over-done. Chia seeds are so small and delicate that toasting them seemed like a bad idea. Plus, toasting before baking makes the sesame seeds more savory when I wanted sweet. So I mixed all of the raw seeds together using a fork, and added some local, raw honey. I knew that I wanted some kind of dry fruit in this bar, and since I wasn’t using muscadine syrup, adding golden raisins was the obvious choice. However, I know these bars would taste just as yummy by adding chopped up dried apricots, cranberries, or any other dried fruit of your choice! Feel free to switch out the raisins for something else that tickles your fancy, especially if you don’t care for oatmeal cookies.
Before the mixture went on the baking sheet, I used a paper towel to smear some coconut oil on the parchment paper. I spread out the seed mixture as evenly as I could with the fork. Then covered it with parchment paper and used the bottom of another baking sheet to press down and flatten out my sweet seed medley. Then into the oven these babies went to bake for 20-25 minutes at 325° F.
Success! Where the savory snack bars were crisp and crunchy, these retained a bit of chewiness, perfect for a sweet snack bar! The golden raisins beautifully caramelized, thanks to the honey. And yes–they still smelled like oatmeal cookies.
- 3/4 cups Sesame Seeds
- 1/2 cup Flax Seeds
- 1/4 cup Chia Seeds
- 1/4 cup local Honey
- 1/2 cup Organic Raisins (Or another dried fruit of your choice)
- 1/4 cup Unsweetened, Shredded Coconut
- 1/4 tsp Ground Ginger (Optional)
- 1 tsp Pure Vanilla Extract (Optional)
- Coconut Oil (Or Olive Oil, or some other kind of oil to bake with if allergic to coconuts)
- In a glass bowl, mix together your seeds, honey, shredded coconut, raisins, vanilla extract, and ground ginger.
- 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 20-25 minutes, or until the top is golden. Don't over-cook or you'll have burned seeds and raisins!
- 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