These seed squares are gluten-free, dairy-free and vegan. They also happen to be my mother’s favourite thing that I bake. I like eating these guys in the morning because they are soft, subtly sweet, and packed with goodness. The chia seeds, pumpkin seeds, and sunflower seeds are a winning combo when it comes to omega-3’s and fiber. If you want your seed squares to be less soft and crumbly and more of a breakfast bar, you can try substituting the millet flour for some gluten free all purpose baking flour.
Ingredients:
-1 cup gluten free rolled oats
-1 cup gluten free millet flour
-1 tbsp. ground chia seeds
-1 tbsp. arrowroot starch
-½ tsp. sea salt
-1/2 cup pumpkin seeds
-1/3 cup sunflower seeds
-1.2 cup dried cranberries (or raisins)
-1/2 cup maple syrup (or agave nectar)
-1/3 cup melted coconut oil
-1/4 cup soy milk
(or coconut, almond, rice)
-Cinnamon for sprinkling
Directions:
1) Preheat the over to 350 degrees.
2) Mix the rolled oats, millet flour, ground chia, arrowroot starch, and sea salt in a large bowl.
3) Mix the maple syrup, melted coconut oil and soy milk in a second bowl. Add this mix into the first large bowl. Add in your seeds and dried fruit and mix all together.
4) Pour the mixture onto a large pan covered in parchment paper. Spread the mixture out evenly onto the pan and shape into a rectangle. Sprinkle with cinnamon.
5) Bake in the oven for 20 minutes. Allow to cool before cutting up into individual squares. I find that because these guys are crumbly, you can just start cutting somewhere and easily pull them apart in a little rustic looking pieces.
Wake & Bake Girl 