Coconut Flake and Multi-seed Protein Bars

Dry Ingredients:

• 1 cup almond flour
• 3 Tsp raw cacao powder
• 1 Tbsp maca powder
• 2 Tbsp nutritional yeast
• 1/4 cup coconut sugar
• 1 tsp baking powder
• 2 Tbsp raw hemp seeds
• 1 cup raw sprouted pumpkin seeds
• 1 cup dried coconut flakes
• 1 tsp salt (optional)

Wet Ingredients:

• 1 cup water to make flax-chia egg:
  • 6 Tbsp ground flax seeds
  • 2 Tbsp chia seeds
• 1/4 cup coconut oil
• 1/4 cup organic blackstrap molasses

Method:

• Pre-heat oven to 375C
• Dot a 9x13 inch pan with coconut oil and line with parchment paper
• Make the flax-chia "egg" by mixing the ground flax seeds and chia seeds with 1 cup water. Set aside for around 10-15 mins. Add a bit more water if it thickens too much.
• Mix the dry ingredients thoroughly in a large bowl. (As my pumpkin seeds had added celtic sea salt, I did not add salt. You may want to add some salt if you are using plain pumpkin seeds).
• Fold in the flax-chia "egg" and coconut oil and molasses until well-combined
• Pat the mixture in to the tray and smoothen the surface with a flat spatula
• Bake for 20 minutes
• When it has cooled a bit, scour in to squares. Let cool completely and store in an airtight container