I used to love making my own lara bars and would get excited about trying different patterns of flavor. But then I found myself eating the entire batch of bars in one sitting. Not good. So I stopped making them knowing they were becoming a trigger for me.
When making these, I didn’t expect the temptations to be much easier – seeing as these are even more my style – sweet and salty all in one, with a crunch. I was the type of girl that liked fries in her frosty. Chips on a PB&J, and chocolate covered pretzels. Salted Caramel? Oh man. To die for. That’s the essence that I wanted to capture in these bars, a crunchy, quick snack that had a sweet flavor with a little kick. I’m looking forward to playing around with these too, making a variety of flavors. They are definitely hard to have in the house. I would love to just sit and eat the whole box of them. But! I am working on depending on the Lord’s strength to walk away from temptation. I am working on recognizing what thought patterns are eliciting my binging, hoping that I will then be able to combat whatever lies or anxiety I am giving into with truths that I need to work on believing.
For those of you who deal with similar issues, what are behavioral or thought triggers for you? Have you worked on acknowledging those thoughts in order to debunk whatever beliefs or events are leading you to binging or restricting your food? I’d love for you to comment below if you are willing, it would be great to pray for each other in the midst of these tough seasons!
Anyway. I think these turned out great. They are crunchy enough to break apart, but chewable enough to not break your teeth! I hope you enjoy, and let me know what you think!
Savory Sweet Seed Bark
Makes 10-15 bars depending on size
1 1/2 cups sunflower seeds
1 cup unsweetened shredded coconut
1/4 cup chia seeds
1/4 cup flax seeds
1/4 cup sesame seeds
1/2 cup raisins
1/2 cup honey
3 Tbsp. coconut oil
1 tsp. cinnamon
1 tsp. salt
1/2 tsp. cayenne
1. Preheat oven to 325 and prepare a baking sheet with parchment paper
2. Mix all dry ingredients together in a medium bowl
3. Melt honey and coconut oil together in a small bowl
4. Add honey and oil mixture to dry ingredients and stir well
5. Pour mixture onto baking sheet and spread thin. This should cover majority of your baking sheet (on an average size rimmed baking sheet – not the flat large ones), spreading relatively thin. It may even feel like you’re spreading it too thin, but at long as there is a little connection between the seeds, you’ll be okay. About a quarter of an inch thick
6. Bake for 15-20 minutes. Edges will start to become golden and the raisins will puff up
7. Once removed from the oven, let the bars sit on the baking sheet for at least 30 minutes. (You can let them sit longer too, they will just get crunchier!) If you want it to be more like bark, break into pieces at random after they have sat. If you want more distinct bars, score the bark with a knife cutting most of the way through before letting them cool. Once cooled, break along the scores!
You can store these in an airtight container in the fridge or in the pantry!