Skip to main content

five seed almond bars

I love to decipher and reverse engineer recipes -- whenever I taste something yummy out and about, I always say smugly to my friends "I bet I could make this at home for much cheaper." This is exactly what happened when my mom brought home a bag of Five Seed Almond Bars from Trader Joes. If you want to go out and buy these amazing bars of goodness, you can find them in a little white bag near the biscotti, but if you want to make them yourself... keep reading.

These bars are delicious and healthy.

Delicious: These bars are moist, nutty, with just a hint of cloves. They have a satisfying chewiness, kind of like a oatmeal cookie. Their warm, spicy aroma reminds me of gingerbread or spice cookies. Basically these bars are the love child of a gingerbread man and a chewy bar.

Healthy: These bars have 53 mg of omega 3 fatty acids, and each bar has only around 110 calories and is full of delicious, healthy fats.

Have you ever reverse-engineered a recipe?
With love,
Erica

Ingredients
 
1 cup raisins
1 1/8 cup flour (I used sprouted whole grain flour)
3/4 cup brown sugar
2/3 cup quick oatmeal
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1 1/2 teaspoon ground cloves
2 teaspoon ground cinnamon
1 stick melted salted butter
1 egg
2 tablespoons honey
1 teaspoon vanilla
1/4 cup flax oil (or you could use olive oil, or any other oil you have on hand)
1 cup of seed mix: flax, sesame, pumpkin, poppy, sunflower (or any dried fruit or nut mix)
1/3 cup slivered toasted almonds

Measure out the seed and almonds in a small bowl, so that you can quickly add them later.
Put the first set of dry ingredients in a food processor or a mixer and blend for 30 seconds, until the raisins are finely chopped (if using a mixer, pound the raisins the old fashioned way in a ziploc to form a paste). Add the liquid ingredients next. Be sure to use melted butter, otherwise the mixture will be too stiff. Processor for about 30 seconds until a ball forms. Immediately add the nut mixture and lightly blend to mix (rather than pulverize).
Place mixture on in a 9x13 baking pan lined with parchment paper. Spread evenly to the corners of the paper.
Bake at 350 for 15-18 minutes. It will be very soft and harden as it cools. Let cool a bit, then cut into bars and let cool completely.

Adapted from Seed Sprout Savor 

Comments

  1. I'm constantly saying that about things I see at stores, etc: "I can make this, and it'd be just as good if not better." Depending on who I'm talking to, I get a thumbs up or an eye roll. These bars look really tasty! Great job. :)

    ReplyDelete
    Replies
    1. Haha yes! It definitely depends on who you are talking to! Do you have a favorite "deconstructed" recipe?

      Delete
  2. What! I love these things. I bet you could use oat flour to make the gf? Can't wait to try.

    ReplyDelete
    Replies
    1. I'm sure you could! Tell me how it comes out, I have some friends who are gluten sensitive, and I would love to be able to share these delicious bars with them too!

      Delete
  3. Oh my goodness this looks delicious...I love how you added the cloves, I bet that makes it taste really good!

    ReplyDelete
    Replies
    1. Thank you! The cloves also make the kitchen smell super yummy!

      Delete
  4. How many bars does this recipe make? :D

    ReplyDelete
    Replies
    1. Quite a bit! I usually cut mine into snack sized bars, so I get about 3-4 dozen bars per recipe :)

      Delete
  5. Thanks for sharing this copycat recipe. I just bought these snack bars at TJs. Quick question, have you had your friends taste your version? I've seen other sites post their version of 5 seed almond bar recipe but their readers have given it a mediocre rating. Also, is the appetizing photo you have posted actually from your recipe?

    ReplyDelete
    Replies
    1. Thank you! I really enjoyed these and they tasted a lot like the trader joes version!

      Delete
  6. Thanks for sharing this copycat recipe. I just bought these snack bars at TJs. Quick question, have you had your friends taste your version? I've seen other sites post their version of 5 seed almond bar recipe but their readers have given it a mediocre rating. Also, is the appetizing photo you have posted actually from your recipe?

    ReplyDelete
    Replies
    1. Than you! Yes the photo is from my own recipe!

      Delete
  7. Have you tried coconut oil instead of butter?

    ReplyDelete
    Replies
    1. Not in this recipe, but I am obsessed with coconut oil and am sure that it would be amazing in this recipe!

      Delete
  8. Where do you buy pumpkin seed and flax oil. I have olive oil is that the same?

    ReplyDelete
    Replies
    1. I bought mine at whole foods! You could substitute walnut oil or, in a pinch, sesame or canola oil, but olive oil might give it a strange taste. Coconut oil would work great as well!

      Delete

Post a Comment

Popular posts from this blog

julia's banana bread

I just woke up from one of the best dreams I've ever had.  At the moment, I am sitting on Amtrak -- rolling through miles of factory towns and burnt out buildings on my way to New York City.  As much as I love the city that never sleeps, I seriously needed some sleep. Thank the Lord it's spring break and I can finally log out of my school e-mail account, hang up my backpack, and get some serious shut eye.  About an hour ago, the bumpiness of the train lulled me to sleep, and I was transported far, far away from the hustle and bustle of the city...


It's a bit of a pet peeve of mine when people tell me about their dreams.  Not their dreams as in aspirations, but their nonsensical, rambling, nighttime dreams about purple cows and police chases.  Please forgive me, but I need to share this awesome dream with you guys.  It's nothing crazy or complicated  -- just a small tree house, a winding road, and some really good banana bread.


I had my noise cancelling headphones on, …

recipe showdown: belgian waffles

It's humiliating.  It's tragic.  It's the decay of Western civilization.
... and I can't stop watching it.


Ever since I heard that little, blond, 4-foot-tall toddler's famous catchphrase"a dollar makes me holler honey boo boo," I've been in love.
She's hyperactive, uninhibited, and foul-mouthed... and I'm kind of obsessed.


But since this is technically a food blog, I should be talking about food, not the "Here Comes Honey Boo Boo."  I did a little research and the Honey Boo Boo clan has some *pretty* interesting dishes.
Have you ever heard of "Sketti"?
Spaghetti, doused with a sauce that is one part margarine, one part ketchup.
However, the most infamous Honey Boo Boo specialty is her "go go juice" -- a secret mix of Mountain Dew and Red Bull that gets her "go go"-ing for her pageants.  If you aren't familiar with "go go juice," click here.  Thank me later.


Anyways, I have my own version…

sex in a pan

Did I catch your attention? Good.
This is a sinfully decadent, sinfully easy dessert with a sinfully rewarding response.

It's not the daintiest, nor the prettiest. As a matter of fact, it's basically a hot mess in a pan.
But you know what? Despite it's frightening appearance, people just can't keep their hands off of it.
I made this for the first time for my school's Winter Sports Banquet.  In the morning, I put it in the fridge, all wrapped up in foil with a big sign saying DO NOT EAT...


When I came back to get it for the banquet, some sneaky little devil had eaten half the pan.  I wonder who it was...
Was it the P.E. teacher, trying to get his chocolate fix before he had to teach another period of freshman Health?
Was it the librarian, trying to drown her sorrows due to the fact that no one checks out anything but textbooks anymore?
Was it that "innocent" little freshman boy from Baking club?
I'll never know...

However, what I do know is that som…