Main Course
Breakfast Seeds Bars
Ingredients
- 180 g smooth almond butter at room temperature
- 100 g granulated sugar
- 75 g light brown sugar
- 50 g unsalted butter softened, plus more for greasing
- 1 large egg beaten, at room temperature
- 1 egg white at room temperature
- ½ teaspoon fine sea salt
- ½ teaspoon vanilla paste or 10 grams vanilla extract
- 150 g rolled oats
- ¾ teaspoon baking soda
- 30 g unsweetened coconut flakes
- 50 g dried cranberries or another soft, plump dried fruit
- 3 tbsp poppy seeds
- 2 tbsp shelled sunflower seeds
- 2 tbsp flax seeds
- 2 tbsp sesame seeds
Method
Preparation:
- In the bowl of a stand mixer fitted with the paddle attachment, or using a handheld mixer and a large bowl, cream almond butter, granulated and brown sugars, and butter on medium speed until light and fluffy, about 4 to 5 minutes.
- Add egg, egg white, salt, and vanilla, and mix until well incorporated, occasionally scraping the side and bottom of the bowl, about 1 minute longer.
Mixing:
- Put oats in a small bowl, sift the baking soda over them, and beat into almond butter mixture.
- With the mixer on low speed, stir in coconut flakes, cherries, and seeds until thoroughly mixed.
- Press a piece of plastic wrap directly against the surface of the dough (still in the bowl) and refrigerate for at least 6 hours and up to 2 days. (This allows the oats to hydrate.)
- Preheat and Prepare Oven:
- Heat oven to 180℃.
- Lightly grease a metal 9-inch square baking pan with butter and line it with parchment paper, leaving about 5 centimeters to hang over 2 sides of the pan and use as handles later.
- Grease the parchment paper as well.
Baking:
- Scrape dough into the prepared baking pan.
- Lightly grease a large spatula and firmly press the mixture into the pan in an even layer.
- Bake until the surface is light golden brown and firm, 25 to 30 minutes.
Cooling and Cutting:
- Transfer to a rack and allow bars to cool completely in the pan.
- Once cooled, use a butter knife or small offset spatula to cut along the inside edges of the pan and release the bars.
- Using the parchment paper overhang, lift bars out of the pan and place them on a cutting board.
- Cut into 18 bars.
Storage:
- Store at room temperature in an airtight container for up to 5 days.
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