Nutrition packed and delicious
complements of The Cancer-Fighting Kitchen
- 1 cup raw pecan halves
- 1 cup whole raw almonds
- 4 Tbsp brown rice flour or gluten-free flour mix, or coconut flour
- 2 Tbsp finely ground flaxseeds
- ¼ tsp sea salt
- 1/8 tsp baking powder
- 1/8 tsp baking soda
- ¼ cup old-fashioned rolled oats
- 1 cup pitted dates (preferably Medjool), quartered
- 1 cup unsulfured dried apricots, cut in half
- 1 organic egg
- 5 Tbsp maple syrup
- 1 tsp vanilla extract
Serves: Makes 25 bars
- Preheat oven to 350° F.
- Line baking sheet with parchment paper & lightly oil a 9-inch square pan.
- Spread the pecans in a single layer on the prepared baking sheet and toast for 7 – 10 minutes, until aromatic and slightly browned. Watch them carefully, as they can burn easily. Repeat this process for the almonds. Turn down the oven to 325° F.
- Combine the flour, flaxseeds, salt, baking powder, and baking soda in a food processor and process for 5 seconds to combine. Add the pecans and almonds and pulse 5 times to coarsely chop the nuts.
- Add the oats, dates, and apricots and pulse 10 to 15 times, until the mixture is well chopped but still coarse.
- In a large bowl, whisk the egg, maple syrup, and vanilla together until thoroughly combined. Add the fruit and nut mixture and use your hands to mix thoroughly, being sure to separate any clumps of fruit. Spread the mixture in the oiled baking pan in an even layer and bake for 25 to 30 minutes, until set and golden brown; don’t overbake, or the bars will be too dry.
- Let cool on a wire rack for 5 minutes, then cut into 25 squares.
- Leave the bars in the pan until completely cool so they’ll hold together when you remove them.
This scrumptious recipe can have many, many ingredient variations limited only by your own imagination! Enjoy experimenting with different nuts and dried fruits! Make it fun!