In true Nutra Organics style we wanted to create a nutritious snack to have on hand during this busy time of year, that both the adults and kids will love. The pepita (or pumpkin seeds) base of these bites are high in protein, as well as a great source of immune-supporting zinc, magnesium and antioxidants. We iced these Merry Bites with our Berry Immune for even more immune protection. This recipe is also perfect to make and decorate with the kids for a holiday activity. We can't wait to see your creations!
Preheat the oven to 300°F and line and a square baking tin with baking paper, with enough overhang to remove bars from the pan.
In a large bowl, mix together the pumpkin seeds, oat flour (blended oats into a flour), and salt.
Heat the honey or rice malt syrup, coconut oil and vanilla extract in a small saucepan over medium heat until combined and heated through.
Pour the wet mix into the dry mix and stir until well incorporated using a large spoon.
Pour into the baking tin and use the back of a wet spoon to press the mixture into the tin until it's compressed.
Bake for 24-26 minutes or until the edges are lightly golden brown.
Allow to cool for at least 10 minutes, then remove the bars from the tin and allow to cool completely (about an hour). They will harden as they cool.
For the icing, heat the coconut butter and separate into two small bowls. In one bowl mix in the Berry Immune and keep the other plain.
Once the bars are fully cooled, drizzle over the two coconut butter icings in a zig zag pattern and sprinkle over the goji berries. Set in the fridge for another 10 minutes.
Once the icing is set, cut into 10 squares and enjoy.
Preheat the oven to 150°C and line and a square baking tin with baking paper, with enough overhang to remove bars from the pan.
In a large bowl, mix together the pumpkin seeds, oat flour (blended oats into a flour), and salt.
Heat the honey or rice malt syrup, coconut oil and vanilla extract in a small saucepan over medium heat until combined and heated through.
Pour the wet mix into the dry mix and stir until well incorporated using a large spoon.
Pour into the baking tin and use the back of a wet spoon to press the mixture into the tin until it's compressed.
Bake for 24-26 minutes or until the edges are lightly golden brown.
Allow to cool for at least 10 minutes, then remove the bars from the tin and allow to cool completely (about an hour). They will harden as they cool.
For the icing, heat the coconut butter and separate into two small bowls. In one bowl mix in the Berry Immune and keep the other plain.
Once the bars are fully cooled, drizzle over the two coconut butter icings in a zig zag pattern and sprinkle over the goji berries. Set in the fridge for another 10 minutes.
Once the icing is set, cut into 10 squares and enjoy.
Merry Pepita Bites
With Berry Immune
Not too tricky
10
2 hours 30 mins
In true Nutra Organics style we wanted to create a nutritious snack to have on hand during this busy time of year, that both the adults and kids will love. The pepita (or pumpkin seeds) base of these bites are high in protein, as well as a great source of immune-supporting zinc, magnesium and antioxidants. We iced these Merry Bites with our Berry Immune for even more immune protection. This recipe is also perfect to make and decorate with the kids for a holiday activity. We can't wait to see your creations!
Preheat the oven to 300°F and line and a square baking tin with baking paper, with enough overhang to remove bars from the pan.
In a large bowl, mix together the pumpkin seeds, oat flour (blended oats into a flour), and salt.
Heat the honey or rice malt syrup, coconut oil and vanilla extract in a small saucepan over medium heat until combined and heated through.
Pour the wet mix into the dry mix and stir until well incorporated using a large spoon.
Pour into the baking tin and use the back of a wet spoon to press the mixture into the tin until it's compressed.
Bake for 24-26 minutes or until the edges are lightly golden brown.
Allow to cool for at least 10 minutes, then remove the bars from the tin and allow to cool completely (about an hour). They will harden as they cool.
For the icing, heat the coconut butter and separate into two small bowls. In one bowl mix in the Berry Immune and keep the other plain.
Once the bars are fully cooled, drizzle over the two coconut butter icings in a zig zag pattern and sprinkle over the goji berries. Set in the fridge for another 10 minutes.
Once the icing is set, cut into 10 squares and enjoy.
Preheat the oven to 150°C and line and a square baking tin with baking paper, with enough overhang to remove bars from the pan.
In a large bowl, mix together the pumpkin seeds, oat flour (blended oats into a flour), and salt.
Heat the honey or rice malt syrup, coconut oil and vanilla extract in a small saucepan over medium heat until combined and heated through.
Pour the wet mix into the dry mix and stir until well incorporated using a large spoon.
Pour into the baking tin and use the back of a wet spoon to press the mixture into the tin until it's compressed.
Bake for 24-26 minutes or until the edges are lightly golden brown.
Allow to cool for at least 10 minutes, then remove the bars from the tin and allow to cool completely (about an hour). They will harden as they cool.
For the icing, heat the coconut butter and separate into two small bowls. In one bowl mix in the Berry Immune and keep the other plain.
Once the bars are fully cooled, drizzle over the two coconut butter icings in a zig zag pattern and sprinkle over the goji berries. Set in the fridge for another 10 minutes.
Once the icing is set, cut into 10 squares and enjoy.
