I distinctly remember being packed off to school every day with a sesame snap bar as part of my lunchbox (with the chocolate covered ones as a more occasional treat). Fast forward about 20 years and after recently discovering and becoming hooked on 9 Bars after a recent ultra where they were supplied at checkpoints, I was so impressed by their fueling ability on the race that I thought I’d have a go at making my own. After all, they’re just a mixture of seeds bound together with sweet, sticky stuff.
I’ve previously posted DIY fuel recipes and love that energy bars are something that can be made at home really easily (and generally fairly cheaply). Sadly though, seeds aren’t particularly cheap so the savings gained by making these ones probably isn’t huge, but I love experimenting in the kitchen and also recently discovered my local poundshop sells 200g bags of sunflower and pumpkin seeds (for a pound, of course; much cheaper than other larger health food chains). FYI.
- 100g mixed seeds (I used 30g each of sunflower seeds and pumpkin seeds, 20g sesame seeds and 10g linseeds, as this was what I happened to have in my cupboard);
- about 10g additional linseeds ground up with 3 dates (to bind the seeds);
- a couple of tablespoons of honey to stick it all together a little bit more.
Combine your choice of seeds in a bowl. Blend up the 10g additional linseeds (other seeds would probably work) and dates in a coffee or spice grinder (or pestle and mortar if you’re feeling patient) and add to the seed mix – these plus the honey will help stick the seeds together.
Turn the mixture out on to some baking paper and press into a big sheet. Cover with another piece of baking paper and leave to set in the fridge (or freezer to speed things up). Once set, break into pieces and eat (doesn’t have to be on an ultra-distance run).