Ingredients:

  • 1 cup (120 g) Almond Flour (finely ground)
  • 1/4 cup (30 g) Sunflower Seeds (raw, unsalted)
  • 1/4 cup (30 g) Pumpkin Seeds (Pepitas, raw, unsalted)
  • 3 Tbsp Everything Bagel Seasoning (divided)
  • 1/2 tsp Xanthan Gum
  • 1/2 tsp Fine Sea Salt
  • 4 Tbsp (57 g) Unsalted Butter, melted
  • 2 oz (57 g) Cream Cheese (full-fat, softened)
  • 1 Large Egg, lightly whisked
  • 1 tsp Toasted Sesame Oil (optional, for deep flavour)

Instructions:

  1. Preheat your oven to 325°F (160°C). Line a 9x5 inch loaf tin with parchment paper, leaving an overhang on the long sides for easy lifting.
  2. In a medium bowl, whisk together the almond flour, sunflower seeds, pumpkin seeds, 2 Tbsp of Everything Bagel seasoning, xanthan gum, and salt. Set aside.
  3. In a separate, microwave-safe bowl, melt the butter. Whisk in the softened cream cheese until smooth. Add the whisked egg and the sesame oil, mixing quickly until fully incorporated.
  4. Pour the wet ingredients into the dry mixture. Use a rubber spatula to mix thoroughly until a thick, cohesive dough forms.
  5. Transfer the mixture into the prepared tin. Using the back of the spatula or your fingers, press the mixture firmly and evenly into a flat slab, ensuring the edges are compact and dense.
  6. Lightly brush the surface with a tiny bit of water or beaten egg white (optional, for adhesion). Sprinkle the remaining 1 Tbsp of Everything Bagel seasoning evenly over the top.
  7. Place the tin in the freezer for 15 minutes, or the refrigerator for 30 minutes. This chilling step is crucial for preventing crumbling during cutting.
  8. Place the chilled slab into the preheated oven. Bake for 20–25 minutes, or until the edges are golden brown and the centre is firm to the touch.
  9. Remove the tin from the oven and lift the entire slab out using the parchment paper handles. Transfer the slab (still on the paper) to a wire rack.
  10. Allow the slab to cool completely to room temperature—ideally 60–90 minutes. Do not attempt to cut while warm, as the texture will be soft and crumbly.
  11. Once fully cooled, use a sharp chef's knife to cut the slab into 12 even squares or bars. Store in an airtight container for travel.