When my husband told me he had a lot of work to do and it was going to be a late night, I enthusiastically responded with "I'll make you espresso cookies!"
After I got into the kitchen though, I decided to play around with a new bar recipe, since that's what I'll be selling at several locations beginning in October (!!)
(Can you tell I'm excited??)
When he asked what smelled so good, I struggled with a name. "They are Banana Mocha Bars...Espresso Seed Bar...no, that's not right.." I mumbled as I pulled the pan from the oven. He nonchalantly asked if he could have some birdseed. Glancing at the bars, I had to admit; they look a tad bit birdseed-y. Hence, the official name: the Birdseed Bars.
Minus the espresso, birds would probably love this bar very much. When I was little, I remember covering pine cones with peanut butter and then rolling them in birdseed to hang outdoors. This is not at all the same thing, even if it looks kinda like that. The bars are rich, filling and packed full of nutrients, with absolutely no gluten or even oats. They are a pure, clean treat and I recommend them highly. The texture is a bit crumbly; I suggest chilling them in the fridge or letting them cool completely before cutting and serving.
yields 6 to 9 bars
1 tablespoon chia seeds mixed with 3 tablespoons water
1 tablespoon pure maple syrup
2 teaspoons raw cacao powder
2 tablespoons espresso or strong coffee
1/2 cup hemp seeds
1/2 cup sunflower seeds
1/2 cup pumpkin seeds
1/3 cup dried banana (or dates), diced fine
1/4 cup sunflower seed butter or almond butter
optional: 1/4 cup nondairy rice chips or cacao nibs
1. Mix the chia seeds with water; set aside.
2. Preheat the oven to 325 and line a 8" square pan with parchment paper.
3. Stir the espresso and cacao into the chia mixture.
4. Fold in the remaining ingredients, stir well, and pour into the pan.
5. Bake for 18 to 25 minutes or until turning golden and slightly firm. Let cool completely on a wire rack, and wrap individually in plastic wrap for great portable bars.