Monday, July 16, 2012

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 

19 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. :)

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

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

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    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!

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

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

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

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

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  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?

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

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  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?

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

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  7. Have you tried coconut oil instead of butter?

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

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

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    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!

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