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Prep Time: 35 Minutes Cook Time: 20 Minutes |
Ready In: 55 Minutes Servings: 40 |
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Given to me by my midwife's assistant to help with my protein intake. I really find it hard to believe that anything that tastes this good could be good for you. Original recipe calls for almonds, but I only had walnuts, so I'm listing those instead. Ingredients:
1/2 cup cashews |
1 cup pumpkin seeds |
1 cup walnuts |
1/2 cup sunflower seeds |
1/2 cup pumpkin seeds |
1 cup raisins |
1/2 teaspoon sea salt |
1 teaspoon cinnamon |
1/2 cup honey |
1/4 cup coconut oil |
Directions:
1. Preheat oven to 350 degrees and grease 9x13 glass pan with butter or coconut oil.
2. In food processor or high powered blender, grind first 3 ingredients into a coarse nut flour, being careful not to turn it into nut butter.
3. Combine with next 5 ingredients in medium sized bowl.
4. Melt honey and oil in small saucepan.
5. Pour honey-oil mixture over nut mixture and combine well.
6. Pour into greased pan and bake for 18 to 20 minutes, or until it is lightly browned on top (or edges and bottom are browned).
7. Allow to cool for 20 minutes, then very gently cut and remove bars and allow to cool on a plate. They will be crumbly at this stage, but if they start to fall apart, they can be gently molded back together. The honey acts like glue. As they cool, they will harden.
8. Once cool, store in an airtight container.
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