They’re easy. They’re delish. And this recipe is so healthy it’s practically a salad. Here’s why:
- Walnuts are packed with omega-3s, protein and fibre
- Flaxseeds contain unique plant fibres called lignans that offer antioxidant protection; flax also has a mucilaginous quality, lending a soothing hand to the digestive tract
- Lucuma powder is rich in beta carotene, iron and vitamin B3 for great circulation
- Coconut oil supports digestion, immunity, weight loss, blood sugar balance and our skin
- Sunbutter is a great source of the antioxidants Vitamin E and selenium, as well as magnesium, nature’s relaxant mineral
- Maple syrup has a broad spectrum of minerals like iron, potassium and zinc
- Cinnamon has anti-inflammatory compounds and helps to balance blood sugar
See what I mean?
They have a soft, fudgy-like texture and taste like caramel, yet you’ll ooze nutritional goodness if you eat one along with your afternoon tea. Or two. (I’m pretty sure you’ll want another.)
- 1¼ cup nuts or seeds (I used 1 cup walnuts, ¼ cup cashews)
- ¼ cup ground flaxseed
- ¼ cup lucuma powder
- ¼ cup coconut oil
- ¼ cup nut butter (I used sunbutter)
- 2 tbsp maple syrup
- ¼ tsp cinnamon
- pinch of salt
- Blend your nuts or seeds in a food processor, spice grinder or high speed blender until they become a rough meal. Dump the ground nuts into a bowl and add the flaxseed, lucuma, cinnamon and salt.
- In a small pot, gently melt the coconut oil, nut butter and maple syrup. Stir the melted mixture into the nut mixture and stir well.
- Line a loaf pan with parchment paper. Pour the batter into the pan and spread it evenly.
- Refrigerate for at least an hour, then cut into bars or squares.