Healthy Snacks Are Easy
Today is Sunday … What better day to prepare a healthy and tasty week worth of meals?
In my conversations with friends, I realize that the biggest doubts about healthy eating seem to be the snacks. Snacks here mean mid-morning and mid-afternoon pick-me-ups. These are the moments when we are the most tempted to reach for whatever is around.
The key to healthy snacking is preparation … make sure you have something with you so you don’t have to go to the corner deli…
I decided to make these bars that we all eat at home – my kids are big fans of my bars, especially if they have some form of chocolate – and I’ll share their recipe with you: chocolate, sesame and (many) seeds bars. Nutritious, tasty and easy to make.
Plus, they are vegan and gluten-free!
Here’s the recipe:
for a square 20 * 20 cm brownie pan sized
- 10 medjool dates, pitted and cut into pieces
- 125 grs of gluten-free oatmeal
- 70 grs of sunflower seeds
- 70 g of pumpkin seeds
- 70 grs of ground almond
- 55 g of linseed
- 70 grs of melted (organic) coconut oil
- 50 grs of tahini
- 2 tablespoons coconut syrup
- 2 tablespoons raw cacao
- 1 tablespoon of lucuma
- 1/4 teaspoon of sea salt
Put all the ingredients in the food processor and blend until it looks like coarse sand.
Pour the preparation into the pre-lined pan and press down well until you have a smooth, compact layer.
Freeze for 30 minutes.
Take them out the pan and cut the bars as big or small as you like.
Keep the bars refrigerated, in a closed box, and eat throughout the week. They will last up to 5 days without a problem – except they won’t, they tend to disappear much faster!
You can also cut a few small cubes and use it as a granola, on top of yogurt.