Recipe contributed by Kellie Blake, RDN, LD, IFNCP
This recipe for Nutty Flax Bars was created by Kellie Blake, RDN as an entry for our spring recipe contest.
These bars are packed with nuts and seeds, making them both crunchy, hearty, and nutrient-rich. Best of all, they contain a generous amount of Manitoba Milling Co. Smooth Whole-Milled Flaxseed. The flaxseed acts as a binder and adds extra fiber and omega-3 fatty acids.
Scale up your lunch box or on the go snacks and give these a try!
Nutty Flax Bars
- 1/2 cup figs
- 1 cup unsweetened coconut
- 1/4 cup shelled hemp seeds
- 1/2 cup Manitoba Milling Smooth Whole Milled Flaxseed
- 1/4 cup pepitas
- 1/4 cup pistachios
- 1/4 cup pecans
- 1/4 cup cashews
- 1 tsp cinnamon
- 1/2 cup cashew butter
- 4 Tbsp maple syrup
- 1 tsp vanilla extract
- 1 Tbsp cacao powder
- Preheat oven to 350 degrees.
- Line a 9×13 pan with parchment paper.
- Combine the figs, coconut, seeds, nuts, and cinnamon in a food processor.
- Combine remaining ingredients in a small sauce pan and heat on medium-low heat until smooth.
- Add all ingredients to a mixing bowl and mix well.
- Transfer to your baking dish and press firmly.
- Bake for 12-15 minutes.
- Allow to cool completely and refrigerate.
- Cut into bars once completely chilled.
- Store in an air-tight container in the fridge for up to 1 week or these bars can be frozen.
Kellie Blake RDN, LD, IFNCP is a registered dietitian, licensed to practice dietetics in West Virginia, Ohio, and Kentucky. In 2015, Kellie was recognized as a Top Ten Dietitian by Today’s Dietitian Magazine. Kellie has used functional nutrition to reverse her own autoimmune disease and is passionate about sharing the food as medicine message. Kellie maintains a nutrition and lifestyle blog at www.nutrisensenutrition.com and shares her favorite recipes on Instagram @nutrisensenutrition.