|Diane Seed's Mediterranean Dishes|
|by Diane Seed|
This easy-to-follow book has been written for cooks of all abilities and shows how to get the best out of the delicious ingredients that form the ...
1 - 10 of 35 for seed nut bars
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In a food ... raisins, Craisins and nuts. Remove the ... hours. Cut into bars and roll in shredded coconut. Wrap in wax paper and store in a cool, dry place.
Pre-heat oven to ... in some flax seeds to make it ... of your favorite nuts and dried fruit ... melt them later and spread them over the top of the bars.
Line a large ... parchment paper. Place nuts and/or roasted seeds (almonds, pecans, walnuts, ... cutting the energy bars into whatever sizes ... Vitamin D, 4.2mg iron.
Grease 13 x ... evenly into pan. Bake at 350 degrees for 15-20 minutes or until light golden brown. Cool completely and cut into bars. Store tightly covered.
May substitute granola for these ingredients. Melt butter, peanut butter and chips. Mix all and press into 9x13 inch pan. Chill until firm. (Note: ...
In saucepan, melt butter, peanut butter and chips over low heat. Mix remaining ingredients in a bowl. Pour carob mixture over dry ingredients and mix ...
Spray the bottom ... applesauce. Add the nuts or sunflower seeds, if desired. ... before cutting into bars. Store any ... refrigerator. Yields: 16 bars.
In large bowl ... yogurt, vanilla and bananas. Add nuts and poppy seed. Pour batter in greased 13 x 9 x 3 inch pan. Bake at 350 degrees for 35-40 minutes.
Mix. Pour in a 9x13 inch pan. Bake at 450 degrees for 10-15 minutes. Cut into bars. Wrap individually.
Place oats in ... stir in sunflower seeds, wheat germ, ... not overbake. Let cool in pan undisturbed. Then break into chunks. Store in air tight container.
Result Page: 1
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