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Feasting With FARE: Never Nut Bars

A great snack by Shelby Lewis, one of FARE’s Food Allergy Summit 2022 Recipe to Riches finalists.
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Ingredients

  • 7 1/4oz gluten-free oats
  • 16 oz jar sunflower seed spread (one with just seeds and salt)
  • 2 2/5oz raw sunflower seeds
  • 1 2/5oz raw pumpkin seeds
  • 8 2/5oz honey
  • 35 grams pea protein Isolate
  • 4 grams ground cinnamon
  • 9 grams puffed quinoa (if you can find it - crunchy kind)
  • 5 grams chia seeds

Instructions

  1. Toast oats in pan on medium for 3 minutes
  2. Mix oats, sunflower seeds and pumpkin seeds in large bowl
  3. Add sunflower spread and honey to warm pan and mix until combined
  4. Add pea protein and cinnamon to pan and mix until combined
  5. Add chia seeds and puffed quinoa to pan and mix until combined
  6. Add pan mixture to bowl and mix well until fully combined
  7. Pour into 9x13in cake pan and use glass cup to roll out until evenly spread and smoothed out. Refrigerate for a couple hours so it hardens before cutting.
  8. Store in refrigerator to keep firmness but take on the go!

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