Fruit, Seed and Nut bars
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 38
Ingredients
6 serving Bob's Red Mill Gluten Free Oatmeal 32 tbsp Bob's RedMill Shredded Unsweetened Coconut (by JANIS-IRENE) .5 oz (85 seeds) Pumpkin Seeds (whole seeds, roasted) 4 tbsp Flax Seed - Hodgson Mill Milled Flax Seed 52 gram(s) Bob's Red Mill - Chia seeds - 1Tbsp=13g 1 cup, halves Apricots, dried 1 cup, pitted, chopped Dates 1 cup whole kernels Almonds, dry roasted .5 cup Almond Butter 8 tbsp Agave Nectar (Wholesome Organic Blue Agave)
Toast the almonds, oatmeal, pumpkin seeds and coconut in the oven at 350 for about 10-15 minutes until oats and coconut are golden brown.
Add apricots and dates to food processor and pulse until chopped into small bits (it'll ball up).
In a small sauce pan, warm the almond butter and agave nectar. I added the ball of dates and apricots to th sauce pan and mixed it all together.
Put the oats, almonds, pumpkin seeds and coconut into a large mixing bowl. Add the chia and flax seed as well as sea salt if desired (approx 2tsp) then pour the agave nectar/almond butter/date and apricot mixture on top.
Mix well with a wooden spoon until all ingredients are well incorporated and evenly distributed.
Pour the mixture into a 9x13 baking dish lined with parchment paper and firmly press it down tight with the palm of your hand or another pan.
Refrigerate for about an hour then lift the bars out of the pan with the parchment paper and cut into 1x2 pieces. Place in an airtight container or baggies and keep in fridge to keep the fresher longer.
Serving Size: Makes 38 1x2 pieces
Number of Servings: 38
Recipe submitted by SparkPeople user CBMJ1979.
Add apricots and dates to food processor and pulse until chopped into small bits (it'll ball up).
In a small sauce pan, warm the almond butter and agave nectar. I added the ball of dates and apricots to th sauce pan and mixed it all together.
Put the oats, almonds, pumpkin seeds and coconut into a large mixing bowl. Add the chia and flax seed as well as sea salt if desired (approx 2tsp) then pour the agave nectar/almond butter/date and apricot mixture on top.
Mix well with a wooden spoon until all ingredients are well incorporated and evenly distributed.
Pour the mixture into a 9x13 baking dish lined with parchment paper and firmly press it down tight with the palm of your hand or another pan.
Refrigerate for about an hour then lift the bars out of the pan with the parchment paper and cut into 1x2 pieces. Place in an airtight container or baggies and keep in fridge to keep the fresher longer.
Serving Size: Makes 38 1x2 pieces
Number of Servings: 38
Recipe submitted by SparkPeople user CBMJ1979.
Nutritional Info Amount Per Serving
- Calories: 145.1
- Total Fat: 7.9 g
- Cholesterol: 0.0 mg
- Sodium: 4.5 mg
- Total Carbs: 17.6 g
- Dietary Fiber: 3.5 g
- Protein: 3.4 g
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