- Servings Per Recipe: 12
- Amount Per Serving
- Calories: 151.1
- Total Fat: 8.9 g
- Cholesterol: 0.0 mg
- Sodium: 2.8 mg
- Total Carbs: 22.5 g
- Dietary Fiber: 4.0 g
- Protein: 3.4 g
Daniel Fast Apricot nut breakfast barSubmitted by: WAHZOE
1 1/2 cups rolled oats
2 tbsp ground flaxseed
1/2 cup unsweetened apple juice
1 tbsp oilve oil
1/4 cup almond butter
1/4 cup date honey (see notes)
1/2 cup chopped dried apricots
1/4 cup chopped nuts
2 tbsp raw sunflower seeds
Transfer to a large bowl and add flaxseed, apple juice, olive oil, almond butter and date honey. Mix well until combined. Stir in apricots, nuts and sunflower seeds.
Press into an 8 by 8 inch square pan that has been lightly rubbed with oil.
Bake for 15 - 20 minutes. Allow to cool in pan on wire rack for 5 minutes. Cut into 2 by 2 1/2 inch bars and serve
Date Honey is made by simmering 1 cup chopped dried dates in 1 cup water for 50 - 60 minutes, then blitzing in a blender or processor.
Store in an airtight container for 3 to 4 days.
Substitute your favourite dried fruit for the apricots as long as they don't have any added sugar.
Serving Size: 12 2 by 2 1/2 inch bars
Number of Servings: 12
Recipe submitted by SparkPeople user WAHZOE.