I don’t think I could cram any more of my favorite ingredients into these snack bars if I tried. Between the flaxseed, pumpkin seeds, buckwheat flour, cinnamon, figs, almond butter, and maple syrup, I’m a happy camper.
More and more people have been asking me for egg-free recipes lately, so I think it’s about time I delivered. These bars—get this!—are not only egg-free but also gluten-free, dairy-free, refined sugar-free, and vegan. Replace the almond butter with sunflower seed butter and the almond milk with rice milk for a nut-free treat if needed. The recipe is also free of gluten-free “starches” (like arrowroot, tapioca, potato, etc.) and xanthan gum. It is truly a whole foods snack bar that you can feel incredibly good about eating.
I used Erewhon Gluten-Free Crispy Rice Cereal to lend some lightness to this recipe. Buckwheat flour and pumpkin seeds, while both delicious, are heartier and more robust in nature. Rice cereal offers the perfect light and crispy contrast, counter-balancing the other more assertive ingredients.
Erewhon’s rice cereal is my favorite because it’s made from whole grain brown rice and is naturally sweetened very lightly with organic brown rice syrup. Added sugars can creep into breakfast cereals so easily. I love it that Erewhon’s product contains less than 1 gram per serving!
Black Mission figs, a long time favorite of mine, add just the perfect punch of sweetness to these bars which is augmented by a small amount of maple syrup. Want a real treat? Try slathering your bar with the super-healthy Fig Spread from my book and you’ll have double-fig bars. What could be better than that?
A Quick Favor
Can you help me out with something? If you have a copy of my book, would you be so kind as to leave a review on Amazon.com for me? Reviews are incredibly helpful for other readers who are on the fence about whether or not to make a purchase. They also help give potential readers a better idea of what’s in the book and what they can expect. I’d be so grateful.
Fig & Pumpkin Seed Snack Bars
4 tablespoons ground flaxseed, divided
3 tablespoons warm water
1/2 cup raw pumpkin seeds
1 cup Erewhon Gluten-Free Crisp Brown Rice Cereal
1/2 cup buckwheat flour
1 teaspoon ground cinnamon
1/4 teaspoon baking powder
1/4 teaspoon sea salt
1/2 cup finely chopped Black Mission figs
1/4 cup plus 2 tablespoons unsweetened almond butter
2 tablespoons unsweetened almond milk
1/4 cup Grade B maple syrup
2 teaspoons apple cider vinegar
Line an 8×8-inch baking dish with plastic wrap. In a small bowl, whisk together 1 tablespoon of the flaxseed with the warm water. Set aside.
In a food processor fitted with the steel blade, combine the remaining 3 tablespoons of flaxseed with the pumpkin seeds, rice cereal, buckwheat flour, cinnamon, baking powder, and salt. Process until finely ground, about 30 seconds. Transfer to a large bowl and stir in the figs.
With an electric mixer, beat together the almond butter, almond milk, maple syrup, vinegar, and reserved flaxseed slurry until smooth. Stir the wet mixture into the dry ingredients until thoroughly combined.
Using slightly wet hands, press the dough evenly into the plastic-lined baking dish. Freeze for 30 minutes.
Preheat the oven to 350 degrees F. Lift the dough out of the pan using the plastic wrap. Cut the dough into 12 bars. Place the bars 1-2 inches apart on a baking sheet lined with parchment paper. Bake for 15-18 minutes until firm to the touch. Cool completely before serving. Store in an airtight container.