Like the Mini-Bars but no chocolate and less sugar.
Equipment needed: one Medium to Large Bowl, two 1/2 cup Measuring Cups, two tablespoon Measuring Spoons, one Large Spoon and one Small Spoon, one Silicone Mold (Mini-Muffin or other), Dehydrator or Oven
In a bowl:
1/2 cup Raw Almond Butter
1 tbl Ground Cinnamon
Stir until well mixed. The dual spoons help in cleaning one off with the other during this process.
1/2 cup Sunflower Seeds
1/2 cup Pumpkin Seeds
Stir until well mixed. Taste and decide if you want sugar. I found the taste good - without sugar - as a more savory treat.
1 tbl Sugar
Taste and decide if you want more sugar.
Spoon into silicone mini-muffin molds and tamp down. Fills ~16 molds.
I tried to just put these in the refrigerator, but the dry ingredients (cinnamon and sugar) reduced the sticky factor and they never quite set. It's possible using a liquid sweetener like maple syrup would negate the need for baking.
Dehydrate at 125 degrees for 90 minutes, and then place in the refrigerator for several hours. Pop out of the molds and serve.
See the Mini-Bars recipe for more information on alternatives to dehydrating.
These will need to be kept in the refrigerator.