Super Quick Oat Bars

Supper quick and easy recipe thanks to The Kind Life with Alicia Silverstone  I love the fact that she took the time time searching for recipe ideas without added sugar, syrup or honey so I did not have too :)  That makes these snacks great for anytime and you can easily change up the seeds, dried fruit and even the grain to make them super versatile.

• 1 1/2 cups Oats or Quinoa Flakes
• 1/2 cup Cashews (Pulsed in Food Processor until a Fine Flour)
• 1/2 cup Sunflower Feeds
• 1/4 cup Flax Seeds
• 4 Medjool Dates
• 1 cup Raisins or craisins
• 1/2 cup Dried Apricots
• 1 tablespoon Coconut Oil

Directions

1. In a large bowl add oats, cashews, sunflower seeds, flax and sesame seeds.
2. In a food processor add the remaining ingredients and continue to blend until a paste is formed. This will take a little while so give it 30 seconds - 1 minute
3. Add the wet mixture to the dry combining well.
4. Lightly grease (I use coconut oil) an 8x8" pan and press mixture well to form and even layer.  Bake in the oven at 160 degrees celsius for 10 minutes.
5. Cool and slice, great for kids lunches or snacks on the go!

Quinoa Nut Balls

These are so yummy! Adapted from Angela who has many other great recipes.  I am always in a hurry so instead of forming the mixture into balls, I just line a pan with saran wrap and press into a 1/2" layer into the pan.  Put in fridge to firm then cut into squares.

Ingredients

• 1 cup puffed quinoa (if making your own Puffed Quinoa you may need 1.5 - 2 cups)
• ½ cup peanut butter (or any nut butter)
• 3-4 tbsp agave nectar (or honey)
• 1 tbsp crushed peanuts (optional, or nut used)
• 1 tsp vanilla extract
• vegan dark chocolate (optional)

1. In a mixing bowl, combine the peanut butter, agave and vanilla. You may need to warm mixture slightly on stove if too firm.
2. Add the puffed quinoa (and peanuts, if using), and stir to combine.
3. Place mixture in the fridge for 15 minutes to let it firm up.
4. Remove from fridge, roll into 12 balls, and return to fridge for 15 minutes before serving.
5. Optional: dip some or all of the balls in the melted chocolate or drizzle on top of squares or if you are in a hurry just chop some chocolate and throw into the mixture.

Nut Free Power Bars

Ingredients

• 1/2 cup pumpkin seeds
• 1/ 2 cup sunflower seeds
• 1 teaspoons olive oil or cooking spray
• 1/8 teaspoon salt
• 1 cup dates, pitted
• 1 ½ tablespoons water

Directions

1. Spray pan with cooking oil and then add seeds and salt.  On low heat, keep tossing seeds until light brown.
2. Combine toasted seeds, dates and water in a food processor and puree until mixture starts to stick together. If needed add a bit more water.
3. Line a square pan with saran wrap letting the saran wrap extend up and over the edges so that when you fold it back over the mixture, it covers the mixture entirely.  
4. Pour mixture in.  Fold edges of saran wrap over the top of mixture and press down to form a flat even surface. You can snug the mixture up to the edges of the pan, pressing with your hands to form a nice square shape.
5. Slice into even squares. For best results store in the fridge, although bars can be kept at room temperature.