My first Shape Up Saturday post of 2017, yippee! Let’s start off this year healthy and fit,
shall we? This recipe was found on the
Team Beachbody Website here, however I’ve altered a few ingredients due to my
local supermarket not having certain ingredients. I also realized that these last quite some
time. They lasted me almost two weeks! For those of you doing the 21 Day Fix either
in my challenge group or in another coach’s group below are the container
contents. If you are interested in
joining one of my challenge groups where I hold you accountable please let me
know!
shall we? This recipe was found on the
Team Beachbody Website here, however I’ve altered a few ingredients due to my
local supermarket not having certain ingredients. I also realized that these last quite some
time. They lasted me almost two weeks! For those of you doing the 21 Day Fix either
in my challenge group or in another coach’s group below are the container
contents. If you are interested in
joining one of my challenge groups where I hold you accountable please let me
know!
12 servings, 1 bar each ½ Yellow 1 Orange 1 tsp.
Ingredients:
Nonstick cooking spray
¾ cup unsweetened shredded coconut
½ cup chopped raw pecans (or walnuts or cashews)
⅓ cup chia seeds
¼ cup raw pumpkin seeds
¼ cup ground flax seeds
¼ cup unsweetened dried raisins
¼ tsp. sea salt
¼ cup raw honey
¼ cup sunflower seed butter
Nonstick cooking spray
¾ cup unsweetened shredded coconut
½ cup chopped raw pecans (or walnuts or cashews)
⅓ cup chia seeds
¼ cup raw pumpkin seeds
¼ cup ground flax seeds
¼ cup unsweetened dried raisins
¼ tsp. sea salt
¼ cup raw honey
¼ cup sunflower seed butter
Preparation:
1. Preheat oven to 350° F.
2. Line an 8 x 8-inch pan with parchment paper. Lightly coat with spray. Set
aside.
3. Cook coconut, pecans, chia seeds, and pumpkin seeds in a medium nonstick
skillet over medium-low heat, stirring frequently, for 4 to 5 minutes, or until
toasted.
4. Place coconut mixture, flax seeds, raisins, and salt in a large mixing bowl;
mix well.
5. Add honey and sunflower seed butter; mix well.
6. Place mixture in prepared pan. Press down hard to pack mixture evenly in
pan. (Packing the mixture will prevent the bars from crumbling.)
7. Bake for 14 to 16 minutes. Cool bars completely before cutting.
8. Lift parchment paper from pan; cut into 12 bars.
1. Preheat oven to 350° F.
2. Line an 8 x 8-inch pan with parchment paper. Lightly coat with spray. Set
aside.
3. Cook coconut, pecans, chia seeds, and pumpkin seeds in a medium nonstick
skillet over medium-low heat, stirring frequently, for 4 to 5 minutes, or until
toasted.
4. Place coconut mixture, flax seeds, raisins, and salt in a large mixing bowl;
mix well.
5. Add honey and sunflower seed butter; mix well.
6. Place mixture in prepared pan. Press down hard to pack mixture evenly in
pan. (Packing the mixture will prevent the bars from crumbling.)
7. Bake for 14 to 16 minutes. Cool bars completely before cutting.
8. Lift parchment paper from pan; cut into 12 bars.
These sound fantastic!! Thanks for sharing. 🙂
Brooke
Pumps and Push-Ups