METHOD

1. Preheat the oven to 180°C and line a square brownie tin with baking paper.
2. Finely chop the nuts. You can do this by hand or in a food processor. They don’t need to be ground to a flour, some whole chunks are preferred.
3. Add chopped nuts to a bowl with the sunflower seeds, pumpkin seeds, sesame seeds, ground flax, cinnamon and sweetener. Toss to combine.
4. Add in the almond butter and whisked egg and combine well, ensuring all the almond butter and egg is dispersed and there are no clumps.
5. Transfer mixture to the lined tin, ensuring to press the mixture down firmly and smooth the surface. You don’t want any air pockets otherwise the bars won’t hold together.
6. Bake for 25 minutes. If it is browning too much, place a piece of foil over the top. Remove from the oven and cool completely before serving.
7. If using chocolate, melt the chocolate and dip the bars in and cool in the fridge on a sheet of baking paper. Store in the fridge.

Notes

• • *You can also make this without any sweetener at all!
  • Erythritol is a sugar alcohol that forms the base of many granular “sugar free sweeteners”.
  • Pure monk fruit powder is another sugar-free option, not to be confused with “monk fruit sweetener”. These ingredients are used in very different ways in recipes.
  • The use of erythritol and pure monk fruit powder in this recipe is what makes it low-carb and/or keto friendly. If this is not a worry for you, the best substitution is coconut sugar which can be used in the same quantity as erythritol based sweetener. Please know that the use of coconut sugar takes away the sugar-free status of this recipe and may alter the colour of the finished product.
  • No erythritol or monk fruit? This recipe also works with 3 tbsp of honey, however please know this will increase the sugar content slightly.  
  • Read more about these sweeteners here, including my product recommendations. If you are unsure what to use, read more about sugar and my philosophy here.
  • This recipe works with any nut butter.