SUMMARY: This is a favorite SCD protein bar that we actually cut into bite sized nugget pieces which are then frozen. It is perfect for snacking. The recipe uses a food processor and no baking is required! The ingredients are pressed into a parchment lined dish, frozen, and then cut into the desired nugget sizes. I always double this recipe since it is a freezer stored food.
Ingredients I Prefer to Use
The ingredients in this recipe make these bars an advanced food for those on healing diets such as SCD, GAPS, or PALEO. For this very reason, I recommend properly preparing nut and seed ingredientswhenever possible to make such more easily digestible. I use the following ingredients for this very reason although I am not aware of “SCD legal” letters for them. Be cautious if you are SCD or GAPS and use these brands, but many use them without problem. You can be creative and use your favorite nuts, seeds, and nut butters, but I prefer:
Maisie Jane’s Almond Butter which is Kosher certified, gluten free, wheat free, vegan, sugar free, and it is made in a plant that does not process peanuts. See the recipe’s note section for insight into why I prefer almond butter over peanut butter.
SCD Protein Bar (similar to Cliff Bars) or Bite Sized Candy (SCD,GAPS,PALEO)
Prep Time: 20 minutes
Cook Time: 5 minutes
Total Time: 25 minutes
Yield: 50 small nuggets
Serving Size: nugget bite size
Fat per serving: No worries eating whole foods diet.
These nuggets are like a Cliff bar without the undesired ingredients. I double this recipe every time I make it; we prefer these cut into bite size pieces that are then frozen for snacking straight out of the freezer. I make it without chocolate chips for SCD/GAPS & use almond butter most of the time. The nut and seed combo should be properly prepared, and I use walnuts & pecans & sprouted sunflower and pumpkin seeds. The source for this recipe is Against All Grain, Dark Chocolate Peanut Butter "Granola" Bars
1 tsp vanilla
1/4 cup honey
1/2 cup unsweetened almond butter or peanut butter
2 Tbsp unrefined cold pressed coconut oil
2-1/4 cup properly prepared nut and seed combo (1/2 cup each raw almonds/walnuts/pecans/cashews, and 1/4 cup pumpkin/sunflower seed combo)
5 medjool dates
1/4 cup shredded unsweetened coconut
1/4 cup 80% cacao dark chocolate chips (omit for SCD)
In small saucepan melt vanilla, honey, almond butter (or peanut butter), and coconut oil on low heat.
In the meantime, pulse nuts and dates till it looks like coarse sand.
Add seeds and coconut; pulse to texture you want.
Mix in liquids.
Press into 8x8 unbleached parchment paper lined pan.
Freeze for ~2 hrs; cut into desired sizes.
Keeps 2 weeks in fridge or freeze separating layes with unbleached parchment paper.
Why avoid peanut butter? Peanuts are legumes and not actually nuts. Legumes contain the potentially dangerous “anti-nutrient” lectins (compound within them that binds to and eliminates micronutrients); as well, they hold a prominent spot in the upper echelons of the “Most Common Food Allergens” list. Peanuts and peanut butter, are at high risk of containing aflatoxins. Aflatoxin, is a potent carcinogen produced by the Asergillus flavus and Aspergillus parasiticus molds; aflatoxin is a group of chemically similar toxic fungal metabolites (mycotoxins) produced by certain molds of the genus Aspergillus growing on a number of raw food commodities. The US food safety regulations limit total aflatoxins to 20 μg/kg (for B1, B2, G1 and G2) except for milk which has a limit of 0.5 μg/kg for M1. In contrast, the EU sets limits at 0.10 μg/kg for B1 and 0.025 μg/kg for M1 in infant foods. Read more at Food Safety Watch and Mark's Daily Apple