I love this shot. It is a baker’s kaleidoscope, and the focus is prime.
This recipe is essentially all the leftover seeds I had in my cupboards + more overripe bananas. They are an extremely easy and healthy snackfast.
All the kinds of things you need in the middle of November what with the weather and the family and the crazy. For another easy snackfast, see Seed Bars Round 1, which blew my mind this summer. You don’t even have to bake them. Also the first seed bars posts included better quality writing than you have seen out of me for like, the past two months.
Haha better quality writing, as if. Maybe just more writing. We all know that when all else fails, just keep saying more and more words, because that will fix everything, amirite?
Adapted from Eat Your Greens
1/2 cup whole flax seeds
1 cup shelled sunflower seeds
1/2 cup millet
1/4 cup almonds, roughly chopped
1/4 cup pitted dates, chopped
3 small ripe bananas
1 teaspoon vanilla
1/2 teaspoon salt
1/2 teaspoon cinnamon
Preheat oven to 350°F. Line a 9-by-9-inch square pan with parchment.
In a large bowl, combine the oats, seeds, nuts and dried fruit. Place the bananas, vanilla, salt and cinnamon in a bowl and mash until smooth. Pour the banana puree over the oat mixture and stir until all the dry ingredients are evenly moist. Press mixture evenly into the bottom of the pan.
Bake for 30 minutes, until firm and lightly browned on the edges. Let cool completely and cut into 6 bars.