Set the Net

Recipes and snapshots of life in Bristol Bay, AK


The 2016 Bristol Bay Sockeye salmon season has potentially peaked in some districts and is still going strong in others with the 2 Billionth commercially caught sockeye landed and the crew of the F/V Sea Breeze fishing at the Southline of the Nushagak District for weeks now.


We have been busy here on the home front picking berries, subsistence salmon fishing, gardening, and hiking in record high temperatures!


I’ve been keeping up on Instgram but a bit silent here, school is out for summer with one semester left until graduation and I have been basking in slow living.

Nonetheless, I have been wanting to share this powerpacked seed bar recipe with you all for nearly a year now. These bars consistently fuel our salmon season, hikes, snack times and dessert trays alike.


As you can see they are easily made in large quantities and keep well in the fridge for weeks or freezer for several months. They are rich and decandant with a small square sufficing for a protein packed treat!

Powerpacked Seed Bars

Ingredients 

1 cup and 1 TBSP Almond Butter

1 cup honey

1/2 cup vanilla sugar (or plain sugar – I make vanilla sugar by splitting a vanilla bean into a quart jar of sugar and letting sit for about a week shaking daily)

1 cup pistachios (salted and shelled)

1/2 cup chopped hazelnuts

1/2 cup chopped almonds

1 cup unsweetened coconut flakes + more for topping

1/2 cup chia seeds

1/2 cup hemp seeds

1/2 cup cocoa nibs

1/2 cup raw sunflower seeds

3 cups dark chocolate or semisweet choc chips

1 tbps espresso powder

Flaked sea salt for topping (optional)

To make:

Melt in a big pot

1 cup almond butter

1 cup honey

1/2 cup vanilla sugar

In a large bowl mix:

1 cup raw buckwheat

1 cup pistachios (salted and shelled)

1/2 cup chopped hazelnuts

1/2 cup chopped almonds

1 cup unsweetened coconut flakes

1/2 cup chia seeds

1/2 cup hemp seeds

1/2 cup coco nibs

1/2 cup raw sunflower seeds

Then:

Pour nuts/seeds mixture into the pot of melted honey, almond butter, and sugar.  Mix until evenly coated then  using a rubber spatula spread evenly onto a sheet of parchment paper about 9×13 inch in size (you’ll want to cut the bars on the paper on top a cutting board for ease of non-sticking). For additional nonsticking power I often rub my parchment paper with coconut oil prior to pouring mixture onto it.

Once seed mixuture is spread out and evenly flattened on the parchment, melt the following until smooth:

3 cups dark chocolate or semisweet choc chips

1 tbps espresso powder

1 tbsp almond butter

Pour over the flattened seed mixture, smooth evenly to too with rubber spatula, and sprinkle with flaked sea salt or unsweetened coconut or both!

Allow to fully cool (it’s faster in fridge) then cut into squares. I always make a double batch and freeze quart jars full of squares for easy treat packages.

Pictured here is the recipe times six! Crewman Connor this post is to inspire your granola bar game and if your Dad is reading everyone is safe and hanging in there out on the boat!   

Recipe adapted from this Half Baked Harvest recipe 

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