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Recipes Baking Snacks

Discover new and oh-so-delicious recipes every time at Cookinglife! This recipe is a bit less obvious: a savory bar made from seeds and kernels. Don’t be put off by ingredients like rosemary and chili—when you taste it, you’ll be pleasantly surprised!

Recipe

Seed Bar

with rosemary and chili

Course	Snack
Kitchen	Dutch
Servings	8 - 12 bars

Preparation time

Preparation time	10 min
Time in oven	15 min
Stiffen up min.	Let the bar cool completely before cutting it into pieces.
Total	25 min

Equipment

Oven at 170 °C
Square baking tin
Baking paper
Small pan
Bowl
Frying pan

Ingredients

125 g (gluten-free) rolled oats
600 g culinary seed mix (mix of pumpkin, sunflower and pine nuts)
3 tbsp coconut oil
3 sprigs fresh rosemary
Sea salt
200 g rice syrup or maple syrup (or a combination of both)
Chili flakes

Seed Bar

Preheat the oven to 170 °C and line the baking tin with baking paper. Toast the oats in a dry frying pan over medium heat. Stir regularly until they look nicely toasted and smell fragrant. Be careful: they must not change colour. Do the same now with the seed mix: toast these until they are golden brown and aromatic. Put the oats and seeds in a bowl and mix well with a pinch of salt.
Strip the needles from the rosemary sprigs and chop them finely. Heat the coconut oil in a small pan and add the rice and/or maple syrup. Warm while stirring, but do not let it boil. Meanwhile, add the rosemary to the seeds and season the mixture with some chili flakes. Be very careful with this! One good twist of the mill (or just under half a teaspoon) already gives a fairly spicy kick. Now pour the coconut oil/syrup mixture over the seeds and stir well.
Spoon the mixture into the baking tin and press down firmly. The tin goes into the oven for 15 minutes: the mixture will bind and the top will turn golden brown. Once cooled, you can cut it into bars. The number of bars depends on how thick you cut them and the size of your tin. Delicious as a snack, a party nibble or alongside a fresh salad.

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Tip!

Can’t find pumpkin, sunflower or pine nuts? Feel free to use other seeds or kernels, such as chia or flaxseed.
Also try varying with dried fruit, such as cranberries or currants. Cacao nibs work well in this too!

This seed bar is gluten-free, nutritious and very easy to make. Store the bars in a sealed container in a cool place and they will stay fresh for several days. Great as a snack between meals, as a party snack or as an accompaniment to a fresh salad.

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