© J Sainsbury plc 2020
Photo: Toby Scott
Super seed protein bars
Packed with quinoa, tahini and almonds, these baked seed bars keep well for up to 10 days, making them the perfect on-the-go or workout snack. You can use whatever toppings you have in the cupboard to make some delicious variations. See more recipes from Sainsbury's magazine
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Ready in 50 minutes, plus cooling
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Cooking time 35 minutes
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Prep time 15 minutes
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Serves 12
Ingredients
- 50g smooth peanut butter
- 2 tbsp tahini
- 4 tbsp rapeseed oil
- 100g honey
- 150g porridge oats
- 25g dried skimmed milk powder
- 100g almonds with skins on, roughly chopped
- 50g pre-cooked quinoa
- 100g toasted pumpkin and sunflower seed mix
- 50g chia seeds
- ¼ tsp freshly grated nutmeg
Method
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1
Preheat the oven to 180°C/fan 160°C/gas mark 4 and line a 20cm-square tin with baking paper.
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2
Put the peanut butter, tahini, oil and honey in a large microwave-proof bowl and microwave on a low heat for 30-second blasts until everything can be whisked together easily to combine, or heat gently in a pan, stirring. Add a pinch of salt, plus the oats, milk powder, almonds, quinoa and all the seeds. Grate over a little nutmeg, then stir everything together well.
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3
Use the back of a spoon to press down the mixture firmly into the prepared tin. Bake for 20-25 minutes until the grains on top look dark golden and toasted. Cool completely in the tin before tipping out and using a sharp knife to cut into bars.
