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Birdseed_5959Birdseed bars
With no added sugars
Makes 20

1 cup Alison’s Pantry pitted dates, roughly chopped
1 cup boiling water
¾ cup Alison’s Pantry rolled oats, finely blended in a food processor
½ cup Alison’s Pantry flax seeds (linseed)
½ cup Alison’s Pantry pumpkin seeds
¼ cup Alison’s Pantry sunflower seeds
¼ cup Alison’s Pantry sesame seeds
½ cup Alison’s Pantry dried cranberries, finely chopped
½ cup Alison’s Pantry whole raw almonds, chopped
1 tsp ground cinnamon
Pinch of salt

  1. In a bowl cover dates with water and leave for 1 hour to soften. Preheat oven to 180C. Line a 17 x 27cm slice tin with baking paper
  2. In a food processor, blend together the dates and water until smooth. Transfer to a large bowl. Add remaining ingredients; stir well to combine
  3. Spoon mixture into a prepared tin and spread out evenly. Use slightly wet hands to smooth surface, if necessary
  4. Bake for 25 minutes, or until firm to the touch
  5. Cool in the pan for 5 minutes then lift out and transfer to a wire rack to cool. Slice into bars to serve

Tip: Cranberries aren’t your favourite? Try some delicious dried apricots as a replacement.

Download PDF version here: Alisons Pantry Birdseed Bars