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Author Notes: I originally made these for my husband, but they were so delicious, I think I ate most of them. Amazingly yummy, and full of healthy ingredients! —Zahirah
- 1 cup Flour (rice + corn)
- 1/2 cup Cocoa nibs
- 1/2 cup Sunflower seeds
- 1/2 cup Almonds, crushed
- 1/2 cup Shredded coconut
- 1/2 cup Puffed amaranth seed
- 1/2 cup Mixed seeds (sesame, flax, poppy, pumpkin))
- 1/2 cup Honey
- 1 teaspoon Cinnamon
- 2 teaspoons Vanilla
- 1 Egg, beaten
- 1/2 cup Olive oil
- 1/2 teaspoon Unrefined sea salt
- 1/2 teaspoon Xanthan gum
- Preheat oven to 325°F/165° C).
- Lightly grease a cookie sheet, or use a Silpat.
- In a large mixing bowl combine all ingredients. Lightly press mixture into the prepared sheet, spreading it out evenly.
- Bake for 18-22 minutes or until golden brown. Let cool for 10 minutes before cutting into bars. Let bars cool completely in pan before removing or serving.
- This recipe was entered in the contest for Your Best Picnic Dish
- This recipe was entered in the contest for Your Best Gluten-Free Baked Good
Anything but Watered down
Pair tomato water with pasta
Tomato water: the sauce of summer.
Butter pecan ice cream for impatient cooks.
It's time to travel.
Tomato skins, meet salt.
Put cake on a pedestal.