GLUTEN AND DAIRY FREE
These are great for breakfast on the go or for an afternoon pick me up.
2 cups gluten free oats
1/2 cup raw sunflower seeds
1/2 cup ground flax seed or hemp hearts
1/2 cup shredded unsweetened coconut
1/4 teaspoon sea salt
1/4 teaspoon ground cinnamon
¼ teaspoon nutmeg
3/4 cup raw organic honey
1/2 cup organic coconut oil, plus 1 teaspoon for pan
1 teaspoon organic natural vanilla extract
1 cup dried fruit (blueberries, cranberries are a great mix) or chocolate chips (use gluten free/dairy free as needed)
Preheat oven to 300 degrees. Coat an 8×12 baking dish with 1 teaspoon of the coconut oil, then line with parchment paper. Set aside.
In a food processor mix together the oats, flax seed, sunflower seeds, coconut, salt, and cinnamon. Process for about 30 seconds, or until very finely chopped. (If you don’t have a food processer, use a Pampered Chef Magic Food Processer – I love mine! Pour mixture into a large mixing bowl and set aside.
Place honey, coconut oil, and vanilla in a sauce pan over medium heat. Stir until melted together, about 1 minute.
Pour honey mixture into the bowl with the dry ingredients. Stir in the dried fruit or chocolate chips. Stir mixture well until coated well. If mixture seems too dry add 1 -2 more Tablespoons of honey or agave.
Spread evenly into prepared baking dish pressing down firmly. Bake for 20-25 minutes, or until golden brown on top and edges. Place on a wire rack to cool for 30 minutes before cutting into bars. If the bars are too crumbly to cut, let cool a little longer before cutting.
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Susan
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