Recipe: Healthy seed bars

by Polly N on April 19, 2011

One of the things I help my clients to do when transitioning to a raw diet is to get prepared. Preparation really is key to staying healthy but it’s not just about planning what you’re going to eat ahead of time (this isn’t always necessary but starting out on raw it is helpful) but it’s about being prepared for when the munchies kick in or your sweet tooth just won’t go away. So it’s essential to have some freezer food. What I mean by this is food that is already made, ready to be eaten, (sometimes with a short defrosting) that takes no time at all. It’s a little bit like ready meals but infinitely healthier.

A few years ago, I lived with one of my best-friendsĀ Kat in Chiswick. At that time, her life was super manic as she was busy working on various different channels as a TV presenter. Because she always tried to be in 3 places at once, she often ended up snacking on nuts and seeds without having a proper meal sometimes – naughty I know! Wherever I would go in the house, or in her car, I would find nuts and seeds everywhere! There would always be a trail somewhere! Like my clients, Kat wants to be healthy, she wants to look good and she wants it to be easy. So with this in mind, and her love of nuts and seeds, I have concocted a recipe today in her honour …… just for you.

This is the PERFECT bar to keep in the freezer, cut into bars or small squares that can be grabbed when you’re on your way out the door, sprinkled over Blueberry Yoghurt (available in my new ebook), eaten on the bus to work or nibbled on after dinner when the sweet tooth tyrant is raging. Hope you enjoy.

Camsey Bar

  • 1 cup brazil nuts
  • 1/2 cup sunflower seeds
  • 1/2 cup pumpkin seeds
  • 3 medjool dates, pitted
  • 2 tbl agave nectar
  • 4 tbl coconut oil, warmed to liquefy

Place the brazil nuts in the food processor and process until coarsely ground. Add the sunflower and pumpkin seeds and grind again until broken down but still slightly chunky. Add in the remaining ingredients and process until the mixture starts to stick together. Line a square pan with cling film, pour the mixture into the pan, pressing it down so it’s even and place in the freezer to set. After an hour,using the cling film, pull the mixture out of the pan (it should come out as a whole), cut into pieces and re-freeze.

Brazil nuts are packed full of the mineral selenium. Recent studies show that selenium is important in protecting the body against free radicals which left unchecked can contribute to anything from colds to cancer. Pumpkin seeds are full of zinc and sunflower seeds contain high levels of Vitamin E which has an anti-inflammatory effect on the body and helps with cardiovascular problems as well as arthritis. Magnesium helps to reduce asthma, lowers high blood pressure and prevents migraines.

So you can eat these bars in the knowledge that you are feeding yourself and your family a healthy snack!

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{ 5 comments… read them below or add one }

Joanna July 2, 2011 at 5:25 am

Hi Polly

I just made these bars and they are sooo delicious – thank you for sharing this and all your other amazing recipes!

Take care,


Bronwen April 27, 2012 at 4:31 am

Hi Polly, did you soak the sunflower and pumpkin seeds first? Looks delicious! xx


polly April 27, 2012 at 7:49 am

No, not soaked as then they’d be too wet. Use dry seeds. x


Jodi July 27, 2012 at 3:29 pm

Just popped these into the freezer! …they’re a little on the small size and considering the price of brazil nuts is there another (cheaper?) alternative??


polly July 27, 2012 at 5:56 pm

hey there, you could always use cashews, walnuts or any nut of your choice. Feel free to mix it up and experiment!


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