Ingredients
- 1 ½ cup Blue Diamond Bold Sriracha almonds
- 1 cup sunflower seeds
- ¾ cup pepitas
- ½ cup hemp seeds
- ¼ cup sesame seeds
- ⅔ cup dried cranberries
- ⅓ cup brown rice syrup
- 2 tablespoons agave nectar
Instructions
- Line an 8 x 8 baking dish with parchment paper, leave extra on the sides to use when lifting out of baking dish, lightly coat parchment with oil.
- In a large bowl mix together the first six ingredients.
- Mix the brown rice syrup and agave together in a small saucepan over medium high heat, stirring occasionally. Allow to boil two to three minutes.
- Pour over nut and seed mixture and mix quickly to evenly coat. Syrup hardens fast.
- Transfer to baking dish and spread in an even layer using a spatula or your hand with a piece of plastic wrap covered over mixture.
- Allow to cool completely, about 1 hour outside fridge or 30 to 45 minutes in the fridge.
- Lift out of dish using parchment paper and cut bars in desired sizes.
- Have fun and enjoy!
Store in airtight container at room temperature or you may want to pre-wrap with parchment paper or foil for an easy on-to-go snack.
Notes
Store in airtight container at room temperature or you may want to pre-wrap with parchment paper or foil for an easy on-to-go snack.
Nutrition
Serving: 1.5 oz. | Carbohydrates: 21.6g | Protein: 8.7g | Fat: 18.7g | Saturated Fat: 2.3g | Cholesterol: 0mg | Sodium: 4.2mg | Fiber: 4.3g | Sugar: 13.1g
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