September 16, 2017

Bitter’n Sweet Berry Bars

We absolutely love these yellow bitter Sea Buckthorn berries, just the sight of them makes me want to use them as a topping on anything! Browsing around there is so much good to read about this berry being an absolute power house of nutrients (which almost makes it taste better)! It contains a long list of vitamins and minerals, antioxidants, folic acids, omegas and other healthy fatty acids, just to mention a few from the long list of nutrients to be found in Sea Buckthorn. It is even said that both the leaves and the roots of the plants are edible (haven’t tried that yet though!).


Some weeks ago we made a tasty glutenfree cake with Sea Buckthorn;  great success! For this recipe we mixed together different nuts, seeds, dried fruits etc. which resulted in this savory bar!

It is vegan, glutenfree and naturally sweetened. The bars tastes lovely directly from the freezer, and if we bring them along, we wrap and store the cut bars individually; each one in its own foodwrap. The wrap makes it easy to bring along the bars and it holds the ingredients nicely together as a take away bar, because, many times the homemade bars tend to easily come apart when out of the fridge, freezer or unwrapped, but at the same time that’s how to happily distinguise homemade from prefabricated bars; no artificial ingredients to make them stick easier together!!

The bars are also great as a quick breakfast; one kid I know struggles to eat enough for breakfast right after waking up, but these has become a great option for him as a breakfast, some days a week, giving good nutrients to start a long schoolday.


Sea Buckthorn:

When we start picking sea buckthorn in the early autumn we normally cut off small branches, which will grow back next year, and then I put them in the freezer overnight, cause then it is very easy to take off all the yellow berries without damaging them - easy like taking pearls of a string!

I like to collect lots of them to be able to use from them during winter. After separating them from the branches I keep them in the freezer packed in a foodwrap, then I can use them right from the freezer adding them to cakes, smoothies, snack bars etc. giving a crunchy, fresh and sour flavour, using just a few at a time!



Preparation time: 10 minutes.

Freezing time: min. 1 hour.

1 1/2 cup glutenfree Oat or Millet flakes

1/2 cup Hemp flakes

1/2 cup Almonds

1/2 cup Hassel nuts

1/2 cup Walnuts

1/2 cup Chia seeds

1/2 cup dried Cranberries

1/2 cup Sea Buckthorn

4 spoons of Coconut oil

1/2 cup Maple syrup

1 1/2 cup Almond butter


2 spoons of Nigella Seeds/Black Cumin  



How to:

1. Prepare the Almond butter.

2. Cut Hasselnuts, Almonds and Walnuts in half or 1/4 sized pieces.

3. Mix all the dry ingredients well and add all the wet ingredients and stir well with a spoon, but do it carefully for the Sea Buckthorn to stay whole.

4. Place in a foodwrap or parchment paper to shape a rectangle and press it hard from all sides to make it stick together. Place in the freezer for one hour, then take it out, cut it in smaller pieces which can be wrapped separately and stored in the freezer as individual bars.



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