Hobbit Seed Cakes

This is another recipe shared by Sandy Silveira in Valdez, Alaska.  Paul and Sandy have graciously hosted and fed our crew for almost 20 years of visits to Valdez.  Wow, where did the time go?!  So many great memories of airplane rides, fishing trips, salmon curry, baked oatmeal, fresh bread and lots of laughter.  One of my favorite things about cooking is the stimulation of memory and the connectedness I feel to my friends and family who have shared special recipes with me.  This is another one of those often requested recipes.  They are packed with energy and perfect for eating on the go.  We always make a double batch and freeze them.IMG_4700


4 cups of seeds (sunflower, sesame, pumpkin, flax, chia, etc)

2 cups chopped nuts (cashews, walnut, almond, pecan, ect)

3 cups flaked coconut

1 cup peanut butter

1 cup honey

½ cup brown sugar

zested or grated peel of 1 orange

1 tsp salt

1 tsp vanilla

Warm peanut butter and honey together in a sauce pan and mix into a large bowl with all the other ingredients.

Butter 2 shallow baking pans or cookie sheets and spread the mixture evenly

Bake at 300 degrees for 30 minutes, stirring twice

Form into balls while still warm (forms better this way) We just put a handful in a fist and squeeze tightly.

May individually wrap in saran wrap and freeze, or just put in a ziplock in freezer.  They keep well.

Makes about 40 “cakes” the size of a small egg.

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