 | Caution ! Recipe has been scaled. Ingredient amounts and cooking times in steps may need to be
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Ingredients
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Amt.
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Measure
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Ingredient
| | | | 1/4 | cup, slivered | almonds, raw | 3/4 | tablespoon | Raw Sunflower Seed Kernels | 1/4 | oz (20 halves) | pecans | 1/2 | tablespoon | flax seeds - toasted | 1/2 | tablespoon | hemp seeds | 1 2/3 | date, pitted | Dates, medjool | 2/3 | tablespoon | applesauce | 1/3 | packet (0.5 oz) | honey | 1/2 | tablespoon | blueberries, dried |
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Steps
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Sequence
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Step
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| | 1 | In food processor, coarse grind all nuts and seeds. Set aside. | | 2 | Blend applesauce, dates and honey to a thick paste (smooth with some small bits of date). | | 3 | Add this to the dry mixture and stir. I like to add a sprinkle of spice like cardamom, powdered ginger, allspice, a dash of salt. | | 4 | Finally, add the blueberries. | | 5 | Shape into bars by hand (approx 2" x4", half inch thick). | | 6 | Bake @ 350F on parchment lined baking sheet, 10 min each side, until edges brown. May need additional 5 min. | | 7 | Allow to cool and store in airtight container at room temp. Lasts for several days if you don''t eat them all right away. |
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