In my quest for sweetness on a sugar elimination diet, I came across a recipe with that piqued my interest. Based on the ingredients I keep in my house, my aversion to some ingredients in the recipe, and my own spin on how to do things, I’ve created (an admittedly similiar) recipe! All credit for the general idea of this has to go to the authors of the link above. Thanks for the inspiration!
No-Bake Pumpkin Breakfast Bars
- ½ cup of sunflower seed butter (any nut or seed butter will be good in a pinch!)
- ½ cup of cooked quinoa (I’ve made this recipe with red quinoa and the more common white stuff. Can’t go wrong!)
- 1 teaspoon of pumpkin pie spice (1 part nutmeg, 2 parts ginger, 3 parts cinnamon)
- ½ cup of unsweetened shredded coconut
- 2-3 pitted dates
- ¼ cup of coconut milk
- 1 teaspoon of vanilla extract
- 2 tablespoons of chia seeds
- 2 tablespoons of coconut oil, melted
- ¼ cup of toasted pumpkin seeds
- Line loaf pan with parchment paper, set aside.
- In a small bowl, add coconut milk, vanilla and chia seeds; whisk to combine, then set aside for a puddingto form as the chias soak up the liquid.
- In the bowl of a food processor, add cooked quinoa, sunflower seed butter, pumpkin pie spices, dates, and unsweetened shredded coconut; process until evenly combined.
- Add coconut milk mixture, and again process until combined.
- Lastly, add melted coconut oil and process until just combined.
- Heat a dry pan to medium-high heat on the stove. When hot, add pumpkin seeds. Shake them around to prevent burning. Remove from heat when they are toasted to your liking.
- Take the dough from the food processor and press into prepared loaf pan.
- Sprinkle with toasted pumpkin seeds, and press seeds gently into dough (use the parchment paper flaps to assist).
- Place bar dough in freezer until set, about hour. Lift dough out of loaf pan with parchment paper, slice into bars. Store bars in a tightly sealed container in refrigerator.
As I mentioned at the top, this recipe was my personal adaptation to another recipe. What would you change to make it your very own? Did you add cacao nibs, or use more sweetener (like maple syrup or agave nectar)? Did you experiment with other nut or seed butters? Let us know!