Monday, September 16, 2013

Sprouted Birdseed Bars/Balls


I havent done a lot of experimenting in the kitchen since getting back from my vacation, and I've soooo been missing it the kitchen! It's such a happy place for me :)

I sprouted a fair bit of buckwheat a few days ago.. 6 cups of it! I knew that I had to do something good with this 6 cups of buckwheat a.k.a nutrient packed goodness, so I put a bunch of nuts and seeds into the food processor and these little guys were born! I wasn't sure how the recipe was going to turn out so I made half into raw balls, and the other half into baked bars. Tell me what you think of them and which you prefer!

Anyways, enough of my chit chat and on to the good stuff... The food of course!

Sprouted Birdseed Bars
Baked birdseed bars
Raw birdseed balls
Ingredients:

2 C Sprouted buckwheat (You can sprout them on your own, buy already sprouted and dried buckwheat, or just use raw buckwheat. The choice is yours!)
1 C Rolled oats
1.5 C Raw walnuts
1 C Coconut 
1 Tbsp Flax seeds
1 Tbsp Chia seeds
1/4 Raw sesame seeds
2 Tsp Cinnamon (or pumpkin spice)
1/4 C Coconut oil
1 C Soaked dates (if you soak them overnight thats great, but I usually just put them in a bowl, and pour in hot water until the dates are fully covered. Then leave them for about 10 minutes. After they soak, pour out the water and they're ready to use!)
1/3 C Raisins (cranberries would be sooo yummy too)
1/4 C Shredded coconut (for later use)

Directions:

The great thing about a food processor, is there is pretty much no work to be done.. enjoy these simple directions!

Preheat the oven to 350° Fahrenheit if you are making the baked bars.

Add the buckwheat, oats, walnuts and coconut into the food processor and crank it to full speed. Not until it is a powder, but until the mixture is in small crumbles.

Add in the flax, chia, and sesame seeds, as well as the cinnamon, coconut oil, and dates. Blend all together. The mixture will be similar to a thick cookie dough

Remove from the blender and put into a large mixing bowl, and fold in the raisins.

To make the balls: Grab the dough and roll into balls that are about 2" round. Roll in shredded coconut, and place in the fridge to set. Should be ready to eat in about 20 minutes.

To make the baked bars: Line a deep baking pan with parchment paper and spread out the dough with your hands. Spread it out until the dough is about 1" thick. Bake for 10 minutes. Remove the bars after 10 minutes and sprinkle on the shredded coconut. Press down with a spoon so that they don't fall off as soon as you pick on up to eat (how annoying is that?). Put the bars back in for another 10 minutes. Take out when the top is a little bit hard, but still soft, and the sides are golden brown. Cut into squares when they are cooled off. I don't know about you, but this is the hardest part because I always end up burning my little finger tips (and mouth), because I can never wait until they are fully cooled.

Store in the refrigerator in a air tight container. They should keep up to about 10 days or so.

How are there only 7 left? I swear I just had 12...

And then there was one......











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