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weeds and seeds recipe

Weeds & Seeds Stone Age Bread

Pour your mixture into the pan, and level out the top with your spatula or spoon.

Preheat your oven to 350 degrees Fahrenheit.

Here is another tried, tested, and true Back to Earth recipe from our kitchen to yours! Gluten free Weeds & Seeds “Stone Age” bread is high in protein, fiber, and healthy fats, this wholesome grain-free bread is as tasty as it is beautiful. Try it toasted for a satisfying crunch!

Line a loaf pan with parchment paper.

Heat the peanut butter and honey till just melted. Don’t overheat.

Pour the Weeds & Seeds into a mixing bowl.

Recipe Variations: Add your choice of nuts, coconut, chocolate chips, seeds, dried berries (or whatever your taste buds like!) or add oatmeal if your family prefers a less seedy bar.

Recipe Tip:Line the pan with parchment paper before spreading the warm mix to easily lift the chilled bars out for cutting. Young kids will not be able to manage the large knife needed to cleanly cut the bars but you can ask their opinion on whether you chop them into squares, rectangles or even fun triangles. Reuse the parchment to wrap cut bars before placing in an airtight tin or container and freeze so they don’t stick together.

Let cool, then slice into squares.

Preheat oven to 350 degrees F (175 degrees C). Spread ramen noodles, sunflower seeds, and almonds onto a baking sheet.

This light and crunchy salad is excellent with BBQ chicken. This recipe is from my mother-in-law and has been a family favorite for years.


Combine coleslaw mix and green onions in a large bowl. Pour cooled noodle mixture over the top.

Bake noodles, sunflower seeds, and almonds in the preheated oven until fragrant and toasted, 10 to 15 minutes. Cool to room temperature.

Whisk olive oil, reserved ramen seasoning packets, vinegar, sugar, and black pepper together in a bowl until dressing is smooth. Pour dressing over coleslaw and toss to coat.