Prep time: 15 min
Cook time: 30 min
1 cup raw pecan halves
1 cup whole raw almonds
4 tablespoons gluten-free flour mix
2 teaspoons ground flaxseeds
Pinch sea salt
1/8 teaspoon baking powder
1/8 teaspoon baking soda
¼ cup old fashioned rolled oats.
1 cup up pitted dates, quartered
1 cup unsulfured dried apricots, halved
1 organic egg
5 tablespoons maple syrup
1 teaspoons vanilla extract
Preheat oven to 350°F. Lightly oil a 9-inch square pan.
Spread the pecans in a single layer on a baking sheet and toast for 7-10 minutes, until slightly browned.
Repeat process with almonds. Then turn oven down to 325oF.
Combine flour, flaxseed, salt, baking powder, and baking soda in a food processor and process for about 5 seconds to combine.
Add pecans and almonds. Pulse to coarsely chop the nuts.
Add oats, dates, and apricots and pulse 10-15 times, until mixture is well chopped, but coarse.
In a large bowl, whisk egg, maple syrup, and vanilla together until thoroughly combined. Add fruit and nut mixture and mix thoroughly. Spread mixture onto baking pan and bake for 25-30 min, until set and golden brown.
Let cool and then cut into bars.
Calories: 180; Total Fat: 8g; Carbohydrates: 1g; Protein: 27g; Fiber: 0g; Sodium: 670mg