Ingredients
2 tablespoons of flax seeds
2 tablespoons of sunflower seeds
2 tablespoons of pumpkin seeds
1 cup of dates, pitted
2 tablespoons of chia seeds
1/4 cup of honey f
1/4 cup of almond butter
1/2 cup of dried cranberries
1 cup of dates, pitted
2 tablespoons of chia seeds
1/4 cup of honey f
1/4 cup of almond butter
1/2 cup of dried cranberries
Coconut Oil cooking spray
Directions
1. Line a baking pan with aluminum foil, leaving the foil to extend up the sides
2. Lightly spray with cooking oil to prevent sticking
3. Mix together all of the ingredients, except for the dates and almond butter, in a large bowl
4. Process the dates in a food processor until they become a ball, then add to oat mixture
3. Mix together all of the ingredients, except for the dates and almond butter, in a large bowl
4. Process the dates in a food processor until they become a ball, then add to oat mixture
5. In a small saucepan, warm the almond butter until runny, then add to oat mixture and mix well
6. Transfer the mixture to the baking pan and press down with a spatula
6. Transfer the mixture to the baking pan and press down with a spatula
7. Cover the baking pan with aluminum foil and put it in the fridge for at least 2 hours
8. Remove the bars from the baking pan and cut into even bars.
9. Store the bars in an airtight container in the refrigerator for up to 2 weeks
8. Remove the bars from the baking pan and cut into even bars.
9. Store the bars in an airtight container in the refrigerator for up to 2 weeks
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