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No Bake Strawberry, Maple and Yogurt Multigrain Bars https://www.metro.ca/userfiles/image/recipes/barres-multigrains-sans-cuisson-framboises-erable-yogourt-11071.jpg PT15M PT00M PT2H15M
In a blender, combine the pumpkin, hemp, and chia seeds until smooth. Add the jam and coconut oil and blend again. Add the puffed rice and lightly mix until you get a textured dough.Press the dough into the bottom of a 9-inch square mould and refrigerate.Combine the yogurt and maple syrup and pour over the seeds. Make sure the layer is completely covered. Top with strawberries and store in the fridge for at least two hours.Storage: Bars can be kept in the fridge for up to 4 days.Source: Cuisine Estudiante
10
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For the multigrain layer 1/2 cup (125 ml) pumpkin seeds 1/4 cup (60 ml) hemp seeds 1 tablespoon (15 ml) chia seeds 1/4 cup (60 ml) strawberry jam 3 tablespoon (45 ml) coconut oil 2 cups (500 ml) crispy puffed rice 1 pinch salt For the yogurt layer and toppings 2 cups (500 ml) plan Greek yogurt 1/4 cup (60 ml) maple syrup 1 1/2 cup (375 ml) fresh strawberries
No Bake Strawberry, Maple and Yogurt Multigrain Bars

No Bake Strawberry, Maple and Yogurt Multigrain Bars

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10
Collations
0:15
Preparation
0:00
COOKING
2:15
TOTAL TIME

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Ingredients

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  • For the multigrain layer
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  • 1/2 cup
    (125 ml)
    pumpkin seeds
  • 1/4 cup
    (60 ml)
    hemp seeds
  • 1 tablespoon
    (15 ml)
    chia seeds
  • 1/4 cup
    (60 ml)
    strawberry jam
  • 3 tablespoon
    (45 ml)
    coconut oil
  • 2 cups
    (500 ml)
    crispy puffed rice
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    BILLY BEE HONEY

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    1 kg OR IRRESISTIBLES ORGANIC COCONUT OIL 774 g OR NATURE'S PATH CEREAL 675 - 907 g SELECTED VARIETIES


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  • 1 pinch
    salt

  • For the yogurt layer and toppings
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  • 2 cups
    (500 ml)
    plan Greek yogurt
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  • 1/4 cup
    (60 ml)
    maple syrup
  • 1 1/2 cup
    (375 ml)
    fresh strawberries
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Imprimer ma sélection

Preparation

In a blender, combine the pumpkin, hemp, and chia seeds until smooth. Add the jam and coconut oil and blend again. Add the puffed rice and lightly mix until you get a textured dough.

Press the dough into the bottom of a 9-inch square mould and refrigerate.

Combine the yogurt and maple syrup and pour over the seeds. Make sure the layer is completely covered. Top with strawberries and store in the fridge for at least two hours.

Storage: Bars can be kept in the fridge for up to 4 days.

Source: Cuisine Estudiante

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