Makes 12 bars
1 cup roughly chopped raw almonds
1 cup raw shelled sunflower seeds
1/4 cup roasted pepitas
1 cup rolled oats
8 ounces dried cherries
1 cup almond butter
1/4 cup maple syrup
2 ripe bananas, mashed or passed through a potato ricer
Salt
Light oil or vegan margarine for greasing pan
Preheat the oven to 300 degrees. In a large bowl, combine the almonds, sunflower seeds, pepitas, oats, cherries, almond butter, maple syrup, bananas and a pinch of salt, and stir until well mixed. Lube a 9-by-13-inch baking dish with the oil, and pour in the nut mixture. Press the nut mixture all teh way out to the edges, making sure it's in an even layer. Bake for 25 minutes, or until the edges are slightly brown. Remove from the oven, and let cool on the counter for at least 1 hour. Cut into bars by cutting crosswise in quarters, then lengthwise into thirds. Store the breakfast bars in a zip-top bag in the fridge for up to a week.
1 cup roughly chopped raw almonds
1 cup raw shelled sunflower seeds
1/4 cup roasted pepitas
1 cup rolled oats
8 ounces dried cherries
1 cup almond butter
1/4 cup maple syrup
2 ripe bananas, mashed or passed through a potato ricer
Salt
Light oil or vegan margarine for greasing pan
Preheat the oven to 300 degrees. In a large bowl, combine the almonds, sunflower seeds, pepitas, oats, cherries, almond butter, maple syrup, bananas and a pinch of salt, and stir until well mixed. Lube a 9-by-13-inch baking dish with the oil, and pour in the nut mixture. Press the nut mixture all teh way out to the edges, making sure it's in an even layer. Bake for 25 minutes, or until the edges are slightly brown. Remove from the oven, and let cool on the counter for at least 1 hour. Cut into bars by cutting crosswise in quarters, then lengthwise into thirds. Store the breakfast bars in a zip-top bag in the fridge for up to a week.