Monday, October 12, 2009

Bird Seed Bars

Hi all.  I've been spending a lot more time than usual taking care of my normally independent 4 year old daughter.  She has a skinned foot injury and hasn't been able to walk for a week now.  The good news is that her injury is healing little by little every day with no set-backs!  She will walk just fine and dandy once the top of her foot has some new skin on it.  But for now, it cracks open if she bends it at all, so she crawls and scoots quite proficiently.  What does this have to do with Bird Seed Bars?  Nothing.  But it's a blog and blogs are like that.  Check out this awesome recipe that my neighbor came up with.  Her and I have been going back and forth experimenting to make the best granola bars on the planet.  We are getting very close!  It's a variation on the first granola bar recipe I posted, but this one has a lot more seeds.  And is it ever tasty!!!   After giving it out to friends for taste tests, with great results, it's time to unveil the granola bar that our friend Michael affectionately calls... 

BIRD SEED BARS (for human consumption)

1 c. natural unsweetened peanut butter

½ c. brown rice syrup

¼ c. raw honey

2 tsp. vanilla

½ c. butter melted


3 c. oats

2/3 c. unsweetened shredded coconut

¾ c. sunflower seeds

2/3 c. sesame seeds

1/3 c. pumpkin seeds (optional)

½ tsp. sea salt (optional)

½ c. real chocolate chips, set aside (or raisins)

Mix wet ingredients.  Mix dry ingredients except chocolate chips.  Combine wet and dry ingredients. Spread into 13x9 greased buttered pan.  Push chocolate chips (pointy end first) into the top of the bars.  Score into desired sizes.  Small is good.  Refrigerate until set (1 hour or overnight).  Cut into bars.  Pry out of pan and put into sealed container to freeze and grab as you go.   If you want chocolate chips throughout the bar, then mix in ½ c. of mini chocolate chips (rather than the regular sized ones) to keep bars together.


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