One of my favourite healthy, vegan “fast food” places in England has been Leon. It’s comparable to Starbucks or Pret but with a heavier influence on food. My favourite bar there has been the Paleon Bar, which is an energy nut and seed bar which up until recently was advertised as vegan. Over the years the Leon has come out with a few different cookbooks that are veggie-forward so I was super excited to look and see how to make my favourite on the go bars at home; however, I was deeply disappointed when I realised their at-home recipe included eggs!
Despite this brief roadblock, I decided that I needed to make it my mission to veganise that recipe and it turned into the most delicious granola/nut and seed bars ever (I had probably half of the batch in less than 24 hours!)
cranberry nut and seed bar
Equipment
- food processor
Ingredients
- 2 flax eggs 20 grams flax seed and 60 ml water
- 1 teaspoon vanilla extract
- 90 grams dates pitted
- 50 grams hazelnuts
- 150 grams cashews
- 50 grams pistachios
- 40 grams sunflower seeds
- 60 grams pumpkin seeds
- 30 ml coconut oil melted
- 100 grams dried cranberries
- pinch salt
Instructions
- Preheat the oven to 176 °C (350°F) and line an 8×8 pan with baking paper leaving a slight overhang.
- Place 100 grams of cashews and all the hazelnuts in food processor on high until it is ground into a coarse powder.
- Next place 50 grams of the cashews, all of the pistachios and pumpkin seeds in the food processor and chop slightly (not ground like the previous nuts) and then pour in the separate bowl.
- Blend the dates, flax eggs and vanilla extract in food processor to make a date paste.
- Pour into bowl with the rest of the nuts and seeds.
- Add in dried cranberries to bowl and cover in coconut oil and blend together with a rubber spatula.
- Press the mixture into baking tray and bake in the oven for 15-20 minutes until slightly browned.
- Allow to cool in the tray and cut into bars.
