THE INCREDIBLE, EDIBLE SEED
March 4, 2021
Behold the tiny but mighty seed. So much promise lies inside, safeguarded by a sturdy exterior and lying in wait for Mother Earth to issue the summons. Seeds have become symbolic of springtime—the advent of working the earth again and sowing seeds within, stitching an invisible quilt that will later spring forth to provide us with nourishment. While we do take the seeds we plant at Turtle Rock seriously, curating an heirloom selection from crops grown for generations on Wabanaki land, we also love to nosh on them! Seeing as they’re destined to develop into complex plants, these humble and gratifyingly cronchy little packages of energy are also extremely nutrient dense. Their heartiness, earthy flavor, and versatility make them an ideal ingredient for all manner of baked goods, dips, snacks, and toppers.
Visit the Freebies page in the Shop link below to download and print a seed celebration coloring page along with a printable version of the recipe. The doodle page is for kiddos accompanying you in the kitchen, friends hanging out while you bake, or yourself in a quiet moment. May the sun be warm, the water plenty, and your seedlings sprouting toward a great year ahead!
It’s-Almost-Springtime Seed Bar
Made with the sweetness from the bees and the sugar from the trees. Our magical formula for these bars is one tablespoon each hemp, sesame, chia, and pumpkin seeds, but the world is your oyster. We recommend letting the honey and sun butter stay at room temperature for at least an hour before mixing so they are nice and supple.
Yield: One 9-by-13-inch tray
3 cups uncooked rolled oats
1 cup puffed rice
1/4 cup mix of seeds—chia, sesame, pumpkin, poppy, hemp—whatever strikes your fancy
1/2 teaspoon salt
1/2 teaspoon baking soda
2 tablespoons grape seed oil (or canola, or other neutral oil)
1/4 cup maple syrup
1/4 cup honey, room temperature
1/2 cup sun butter, room temperature
1) Preheat oven to 350°F (175°C). Combine the oats, rice, seeds, salt, and baking soda in a medium bowl.
2) In a Smaller bowl, mix together oil, maple syrup, honey, and sun butter and stir until smooth.
3) Pour the sun butter mix over the grain mix and fold in with a spatula or wooden spoon until everything is coated in the sweetened sun butter.
4) Press into a 9-by-13-inch pan lined with parchment paper or lightly greased with grape seed oil. Bake for 20-25 minutes, turning halfway through, until there is a light toast on top and it smells delicious.
5) Let cool in pan for 10 minutes before turning out onto a cutting board. Cut into squares or rectangles for granola-bar-style snacks. Or let cool entirely in the pan and then break apart into chunky granola-style nuggets.