This recipe is quick to make and serves as a great grab-to-go snack. Kids and adults will enjoy these wonderful natural treats. You could easily melt some 90% dark chocolate and drizzle on top for a special treat.
Ingredients
1/4 cup almond butter (your favorite natural butter is fine)
1/4 pure liquid honey
2 Tbsps sucanat (replaces brown sugar)
2 Tbsps organic extra-virgin olive oil
1/4 tsp. sea salt and cinnamon
2/3 cup old fashioned rolled oats
1/2 cup chopped raw pecans
1/2 cup chopped medjool dates
1/2 cup hulled unsalted sunflower seeds
1 organic egg white
Preparation
-In saucepan, bring almond butter, honey, sucanat, oil, salt and cinnamon to a boil over medium heat. Stirring until sugar is dissolved, about 1 minute, let cool slightly.
-Meanwhile, in bowl, combine rolled oats, pecans, dates and sunflower seeds, set aside.
-Whisk egg white into honey mixture. Fold in oat mixture until evenly coated. Press firmly into parchment paper-lined 8-inch square cake pan.
-Bake in 325 degree oven until golden brown, about 20 minutes. Let cool in pan on rack for 30 minutes.
-Refrigerate until cold, about 1 hour. Cut into bars.
Makes 12 bars
You can easily double this recipe, wrap the bars individually and freeze them. Take them out 15 minutes before eating...delicious and just as good a little bit cool.
Enjoy!!!
Sylvie Thibert
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