Never Enough Nut and Seed Bars

Power Bar Recipes Slices, Bars & Sweet Treats
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One of my all-time favourite cooking shows in Australia would have to be The Cook and The Chef that aired on the ABC. Sadly, it came to an end after four fabulous seasons. But the scrumptious vegetarian recipes still remain as a lasting legacy. My friend Kris gave me this nut bar recipe a couple of years ago, and I have been going nutty for its nutritional splendour ever since.

This is one of the many phenomenal recipes whipped up by renowned cook Maggie Beer and gorgeous gourmet chef Simon Bryant; as they celebrated gorgeous Australian fresh produce; and the love of good story telling and entertaining in South Australia’s magnificent Barossa Valley. What I loved about this cooking show was how it celebrated the power of food to bring people and ideas together. This particular recipe was Simon’s recipe, and it would seem that he lives his life by this philosophy of sharing.

When I contacted the ABC network to gain permission to post Simon’s recipe, they kindly forwarded me onto his agent, who was extremely helpful in forwarding my request to Simon; who then generously offered to test this gluten free adaptation in order to make sure it would work s’blendedly for all of you! I was so bowled over by his generosity of spirit! Recipes are meant to be shared; and they are so much sweeter when they are handed on with such love and kindness. It almost gives you the magical kitchen karma that ensures success for every recipe reader! But alas, we all know that little fairy doesn’t visit the kitchen every day! I have had the all too familiar snout pout on many occasions when my efforts did not even closely resemble what Martha made!

I almost didn’t want to admit that I had trialed his recipe with great success, and didn’t need to take him up on his kind offer. I was sure he would add that little something extra that would turn this s’blended treat into something that would make you all go nuts! But the honesty in me prevailed and I politely declined. But wow, did it restore my faith in the kindness of strangers; and my admiration for all chefs and cooks.

What Simon was concerned about was the fact that these bars often didn’t set completely. He offered this disclaimer: using good quality fresh almonds is really critical or the mixture will be too sloppy and will not bind. Bad almonds only absorb half the liquid and will mess up the nutty party! So go nuts and splurge on the good ones! Having said that, I like these bars chewy and not rock hard. I don’t like having to coat-check my teeth before I indulge, as can be the case with so many sesame bars! Play around and you will reach your perfect blend.

I have never had a problem with this recipe if you use quality ingredients and measure exact quantities. You could add in some blackstrap molasses into the mix in order to get a richer flavour. But I like them just the way they are -- savoury and sweet with all that nutty goodness; and just a bit seedy! You can add the chocolate for variety. A little dip in the chocolate trough is always a good idea. But my mum prefers them without the chocolate. So the batch I photographed were left naked.

Either way -- these bars bring out the seedy nutty side of me!

Thanks Simon and Jade. You ROCK!

Gluten Free Nut and Seed Bars

Never Enough Nut and Seed Bars

Print
  • 1 cup organic puffed rice or gluten free rolled oats
  • 1/2 cup organic sesame seeds
  • 1/2 cup organic shredded or flaked coconut
  • 1/2 cup hazelnuts
  • 1/2 cup diced dried apricots
  • 1/2 cup diced dried pitted dates
  • 1/2 cup raw almonds crushed
  • 1/2 cup organic raw pumpkin seeds
  • 1/3 – 1/2 cup LSA (Linseeds/Flaxseeds, Sunflower Seeds, Raw Almonds)
  • 3/4 cup organic hulled tahini
  • 3/4 cup organic honey or coconut nectar

Optional Chocolate Sauce:

  • 200gms / 6.5 ounces dark chocolate grated into small pieces
  • 400 gms / 13 ounces dark chocolate
  1. Put all of the dry ingredients except the LSA in the food processor and just pulse until broken down but still of a rustic consistency. (LSA is 3 parts linseeds, 2 parts sunflower seeds and 1 part almonds ground up to a fine meal in the food processor).
  2. Measure out the tahini and honey/coconut nectar exactly. Melt the sweetener slightly, and then mix with the tahini.
  3. Gradually pour into the dry mixture and mix together.
  4. Gradually add in just as much of the LSA as is needed to bind together. Remember every batch will yield a slightly different personality, so you will need to go by feel. Start with 1/3 cup and then see how the mixture feels. You don’t want it too wet and sloppy or it will not set.
  5. Spread the mixture out onto a baking dish and allow to set in the fridge for about one hour.
  6. You can cut and eat as it is or top with melted dark chocolate, and then reset.
  7. To prepare chocolate sauce – gently melt 400gm/13 ounces over a water bath until the temperature of the chocolate reaches 43 C / 109 F. Remove from the bath and then fold in the remaining grated chocolate. This lowers the temperature of the chocolate to about 35 C / 95 F. This is a good temperature to work with the chocolate. Spread the chocolate over the slice and then reset. YUM!

Published here with permission from Simon Bryant.

Tip: the best way to clean your blender

After blending up something sticky, gooey or smelly, just place a few drops of soap in the carriage with some warm water and blend on high until all of the congealed food slips away from the blades and sides. Then repeat this process. Then rinse with water and presto! Clean carriage. 
If you have smells or stains repeat this process with some bicarbonate of soda or lemon juice and water. 
Check out the video on A No Hassle Way To Clean Your Blender that I did as part of the Chow Tips Series.

These are really delicious and so healthy. I love the story about Simon Bryant too! I really loved that show. It is nice to know that he really is that nice.

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He really IS that AMAZING.
Glad you enjoyed this recipe and story :)

These tasted too good to be healthy! Love when i find a recipes like this one. Thanks again Tess

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Pleasure Helen.
So glad you enjoyed them!

My kids love these in their school lunches. My husband and I take a slice too.

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Yes! These are FANTASTIC for school and work lunches :) Thanks for sharing!

This recipe was so easy and tasty. Thanks. You wouldn’t happen to have any more energy bar/snack recipes? Would love more ideas to keep the kids gong over the summer.

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Hey piggy daddy cook.
Yes! I have some more gluten free snack bar recipes and I will post them in the coming months just for you! Glad you enjoyed this one! Oink Oink!

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I have a favourite show on You Tube I love to watch called The Chef and the Dietitian. :D

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I am going to check that out now!
Thanks for sharing :)

Thanks for sharing. My kids loves bars so all recepies are appreciated. Bars are easy to make, do in advance and freeze them. Easy to take to the school, tour and you know that your child has everything it needs during the day. Try this one: It is of course good to replace walnuts with other nuts such as peanuts, pecans or cashews. It is also possible to replace the dried fruit against other dried fruit. I sometimes have in dried cranberries, banana chips or raisins. 10 bits 1 1/2 cup peanut butter (200 g) 2 cup dark syrup ½ cup brown sugar 3 cups lightly crushed whole grain cereal 1 cup coconut flakes 1 cup walnuts, coarsely chopped 1 cup sunflower seeds 1 cup pumpkin seeds 1 cup dried apricots, chopped 1 cup prunes, chopped Grease an oblong or small rectangular baking pan. Heat the peanut butter, syrup and brown sugar over low heat, stirring until everything has melted together. Stir together the dry ingredients. Mix together the syrup while the batter is still hot. Pour the mixture into the pan. Let cool in the refrigerator for about 20 minutes or until the mixture has set. Turn the cake onto a cutting board and cut into squares.

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Thanks for sharing your recipe Eva.

Thanks for the recipe, these taste so delicious and its nice to actually taste the ingredients unlike with the store bought products.  It wasn’t until I came to use this recipe for the second time that I realised your website name sounded familiar.  I have worked with your sister and she was talking about how fantastic your site was :)  Ill be sure to try some more recipes you have posted.

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