Vegan Snack Bars
Gena Hemshaw gives everyone a tip on her five minute, no-bake sunflower seed and oat bars- "The base is a mix of quick oats, sunflower seeds, raisins, and carob chips. You could of course change this however you’d like. For example, almond butter would be great here, and so would peanut (buy organic!). You could also use rolled oats (regular or GF) and different seeds (I think sesame would be fantastic). Instead of raisins and carob chips, you could make a more grown up (and superfood friendly) version with goji berries or mulberries and cacao nibs. The sky’s the limit!"
2 1/2 cups rolled or quick oats (substitute gluten free oats if needed)
1 cup sunflower seeds (raw or toasted)
1/2 cup raisins
1/2 cup carob chips (or cacao nibs)
2/3 cup nut or seed butter of choice
1/2 – 2/3 cup agave nectar or brown rice syrup (adjust based on how well things stick together)
1) Mix oats, sunflower seeds, raisins, and carob chips in a large bowl.
2) Whisk together nut butter and agave. Pour into oat mixture,
and mix well, till everything is sticky and combined. If it’s too dry, add a bit more agave.
3) Press mixture into a shallow baking dish that you’ve lined with foil or saran wrap. Cover with more foil/saran, press well into the baking dish, and refrigerate for 4 hours. Cut into bar shapes, wrap, and keep refrigerated till ready to use. They ought to last two weeks at least.