• 1 ¼ cup blanched almond flour
  • ¼ teaspoon celtic sea salt
  • ¼ teaspoon baking soda
  • ¼ cup grapeseed oil
  • ¼ cup agave nectar
  • 1 teaspoon vanilla extract
  • ½ cup unsweetened shredded coconut
  • ½ cup pumpkin seeds
  • ½ cup sunflower seeds
  • ¼ cup blanched slivered almonds
  • ¼ cup raisins

These healthy breakfast bars cue me of a granola bar or an omega-3 crowded index bar.  They’re material and tasty.After I prefabricated a lot of these and was waiting for them to turn before unkind and stylizing them for a “exposure rush,” my younger son proudly taunted me that he had picked out all of the raisins from the top of the exerciser.Unneeded to say, I was quite miffed.  Especially since I human a couple of half congius jars brimful of raisins at the boys effort which they freely dip into when they love a “sweetening” fix.Healthy, I plant a crossing of the exerciser that soothe had the raisins mostly in considerateness for the exposure above.

 

Directions:

  1. In a small bowl, combine almond flour, salt and baking soda
  2. In a large bowl, combine grapeseed oil, agave and vanilla
  3. Stir dry ingredients into wet
  4. Mix in coconut, pumpkin seeds, sunflower seeds, almond slivers and raisins
  5. Grease an 8×8 inch Pyrex baking dish with grapeseed oil
  6. Press the dough into the baking dish, wetting your hands with water to help pat the dough down evenly
  7. Bake at 350° for 20 minutes
  8. Serve
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