Looking for a powerful detox food? Check out these delicious nutrient dense brazil nut bars. Brazil nuts are an often forgotten super food with amazing anti-inflammatory properties.
Brazil nuts are the number one food source for selenium. This is important because selenium is crucial for many bodily functions like regulating our mood, lowering blood pressure, and fighting inflammation. Research has also shown a link between selenium deficiency and thyroid metabolism.
Here’s another good reason to incorporate brazil nuts into your diet. Many of us eat the same foods all the time, me included! Take nuts for example, often almonds and cashews are the go to snacking option. And most paleo, low carb, grain free recipes are made with almond or coconut flour. Which while they are perfectly healthy, can be unhealthy if eaten all the time.
We forget that our bodies need different foods not only for the variety of nutrients but also to avoid developing an intolerance to the foods it’s constantly fed. Rotating the foods you eat can drastically lower your chances of developing food sensitivities.
On that note, these bars can be made without the slivered almonds and with sunflower butter if you want to avoid almonds.
Because they are nutrient dense and high in fat, to help with portion sizes, wrap individual bars in plastic wrap and place in the freezer, they defrost quickly 🙂
1 cup unsweetened almond or cashew butter
1 1/2 cups raw brazil nuts
1/2 cup raw shelled pumpkin seeds
1/2 cup raw shelled sunflower seeds
1/2 cup slivered raw almonds
1/4 cup hemp seeds
1/2 cup raw unsweetened shredded coconut
2 teaspoons ground cinnamon
1/4 cup coconut manna
1/4 cup raw honey
1/4 tsp salt
Lightly grease a 9x 13 “ pyrex glass baking dish with coconut oil. Place brazil nuts in the bowl of a food processor. Pulse until finely and evenly ground. Place in a large mixing bowl. Add the pumpkin seeds, sunflower seeds, hemp seeds, raw almonds, cinnamon, coconut and salt. Stir until mixed. In a small bowl combine the honey, coconut manna and almond or cashew butter. Mix until smooth. Add to seeds and nut mixture. Stir until well combined. Press into the pan and place in the refrigerator for several hours. Cut into bars and store in an airtight container or individually wrap bars and store in freezer.