Mixed Seed Bark
If you are, as am I, surrounded with allergy-challenged family members and friends, you become very creative and use seeds. Yes, seeds. This recipe gives equal time to all seeds: Flax, chia, hemp, sunflower seeds, pumpkin seeds. So it’s no wonder they are
- nutritional powerhouses
- your best friends for all things digestion and regularity
A nice chunk of mixed seed bark a day keeps tummy aches away
My mixed seed bark is vegan and gluten-free
Yay: it looks like they have everything going for them.
One more thing: they are a snap to make. Mix, shape, bake, the end.
Mixed Seed Cookies, anyone?
Exactly the same ingredients, but shaped into cookies. Same recipe, two looks; funky bark and cute cookies. Mix and match, everyone will love both. Instructions for baking the cookies are included.
Get the seeds all ready mixed!
Super Seeds Gerbs is absolutely fantastic. 7 seeds all in equal parts. Super fresh and well priced. Most importantly, they are highly nutritious. So nutritious you can have them for breakfast too. Very priced too! Think of what you can do with this wonderful mixed beside this mixed seed bark: throw it in smoothies, overnight oats, cookies, energy bites, muffins, salads, and much more. I make sure to always have some on hand. Store them in the refrigerator after opening, for maximum freshness.
1/4 cup flax or chia seeds
1 cup warm tap water
4 1/2 cups mixed seeds of your choice
1 cup old fashioned oats
1 cup tapioca flour
1 cup honey (or date syrup, or maple syrup)
1 cup sugar or sucanat
2 tablespoons unfiltered vinegar
1/2 teaspoon sea salt
1 tablespoon vanilla extract (you can also use caramel or butterscotch extract)
Preheat the oven to 250*F
Mix the ground flax with the water and let it rest while you prepare the rest of the recipe.
Measure all other ingredients in a bowl, and add the flax mixture. Mix thoroughly.
Spray a large rimmed cookie sheet generously with vegetable spray.
Pour the mixture in the cookie sheet, spreading it evenly on the whole surface. It should be no thicker than about 4 mm. If it looks too thick, take out the excess and spread it on another cookie sheet). Press hard with your hands on the mixture to compact it.
Bake for one hour. It should be very crisp and golden. Let it cool, and break it into pieces.
Preheat the oven to 325*
Form smallish balls. Place them on a parchment-lined cookie sheet, and flatten them with your hands.
bake 30 minutes. They should be very crisp.
You will get a good three dozen cookies.
Store the bark or the cookies in airtight tin at room temperature.