Pumpkin Spice Breakfast Bar recipe, packed with good fats, antioxidants and protein to keep you glowing all morning!

10 medjool dates, pitted and chopped
1/2 cup sunflower seeds
1/2 cup pumpkin seeds
1/2 cup raw almonds
1/2 cup organic oats or quinoa
3 tbsp flaxseed
2 tbsp sesame seeds
2 tbsp sultanas or currants
2-3 tsp pumpkin spice (if you cannot find in stores, you can make your own here)
3 tbsp almond butter
2 tsbp organic coconut oil
2 tbsp maple syrup or honey (optional)

Turmeric drizzle
2 tbsp tahini, 1 tsp turmeric, 1 tsp maple syrup

How To
Place all the ingredients in a food processor and pulse until well combined – the mixture should be firm but soft.

Grease and line a 20cm square baking tray and press the mixture in evenly with the back of a spoon.

Combine the ingredients for the turmeric drizzle and stir until smooth and combined. Drizzle over mixture.

Cover and freeze for 30-40 mins or until firm.

Remove from the freezer and cut into eight bars.

Recipe created by Jessica Sepel, a qualified Sydney nutritionist, health blogger and wellness coach. She is the author of several eBooks, including the JSHealth Detox Plan and The Clean Life. Visit www.jessicasepel.com for more recipes, nutrition advice and wellness inspiration.

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