Updated: Apr 5, 2019
Elana's Pantry was one of the first blogs I found. I love her recipes – mostly because I didn't have to change them up too much for Muscadine. I was always searching for something different for breakfast or snacks. I would make these ahead, wrap the bars individually, and freeze them for a nutritious and yummy school snack.
1 cup blanched almond flour
¼ tsp celtic sea salt (or other mineral salt like Himalayan or Redmond real salt)
¼ cup coconut oil
2 TBS honey
1 tsp vanilla
½ cup unsweetened shredded coconut
½ cup pumpkin seeds ½ cup sunflower seeds
¼ cup blanched slivered almonds
¼ cup raisins or other dried fruit like dried apricots
In a food processor, combine almond flour and salt. Pulse in coconut oil, honey, water, and vanilla. Pulse in coconut, pumpkin seeds, sunflower seeds, almond slivers, and raisins. Press dough down into an 8x8-inch glass baking dish, wetting your hands with water, to pat dough down. Bake at 350 degrees for about 20 minutes. Cool bars in pan for 2 hours, then serve.
Makes about 16 bars.