Seed Bar

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My son Johnny has been diagnosed with severe spectrum egg and dairy allergies, in addition to his serious eczema. I used to be that Mum who was stopped in the street by strangers every time we went out. They would notice his skin condition, then gasp and say, “Oh my goodness, what is wrong with your baby!?” I used to be that Mum who was at the GP’s office every week loading up on steroid creams. That Mum who would wake up at 2am every single morning to bathe my son and wet wrap him to help him sleep. Now, I am that Mum who sometimes even forgets her son has allergies/eczema. Through complementing all we have learned through the doctors, we have developed a gut health-focused diet in order to complement strategies we have learned through years of doctors’ visits. Thanks to this major lifestyle overhaul, along with a few environmental changes (e.g. eliminating chemicals used in the house), my son is finally both happy and healthy! Take a look at my diet guide for managing my son’s allergies and eczema through food.

Further Food Nutritionist Commentary:

This "seed" bar is literally what the name suggests: simply seeds! With a powerhouse medley of sunflower, pumpkin, flax and chia, this energy-boosting snack ups the ante with fiber, health supportive mono- and polyunsaturated fats, magnesium and plant-based iron. Chia seeds are also an excellent source of antioxidants. Furthermore, the seeds (and almonds, should you choose to include them) provide an excellent source of vegetarian protein in this nutrient-dense snack. And to top it off, this bar is free of added refined sugar and instead utilizes only the natural sweetness of dried fruits. Perfect for breakfast or a quick snack in between meals!

By Ryan Warren, Nutritionist
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Seed Bar

  • Prep Time: 5 mins
  • Cook Time: 2 hours-overnight
  • Servings: 10

Ingredients

½ cup sunflower seeds
½ cup pumpkin seeds
⅓ cup of flax seeds
⅓ cup of chia seeds
1 cup raisins
1/2 cup of dates
½ cup almonds

Instructions

1. Whizz all ingredients together until mixed very well (Minimum 5 minutes, scraping the sides as you go).
2. Remove from food processor and knead together with clean hands to form a slab.
3. Set in fridge for a couple of hours/overnight.
4. Cut into rectangles.

1. Whizz all ingredients together until mixed very well (Minimum 5 minutes, scraping the sides as you go). 2. Remove from food processor and knead together with clean hands to form a slab. 3. Set in fridge for a couple of hours/overnight. 4. Cut into rectangles.

Nutrition Information

Per Serving:  Calories: 206; Total Fat: 9g; Saturated Fat: 1g; Monounsaturated Fat: 3g; Polyunsaturated Fat: 5g; Cholesterol: 0mg; Sodium: 7mg; Potassium: 355mg; Carbohydrate: 28g; Fiber: 7g; Sugar: 15g; Protein: 6g

Nutrition Bonus:   Iron: 10%

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