Ingredients
- 1 1/4 cup blanched almond flour
- 1/4 tsp Himalayan Crystal Sea Salt
- 1/4 tsp baking soda
- 1 tsp ground cinnamon
- 1/2 tsp fresh ground nutmeg
- 1/4 cup coconut oil
- 1/4 cup agave nectar
- 1 tsp vanilla extract
- 1/2 cup shredded coconut
- 1/2 cup pumpkin seeds
- 1/2 cup sunflower seeds
- 1/4 cup almond slivers
- 1/4 cup dried cranberries, unsweetened
Servings: bars
Instructions
- Preheat the oven to 350 C. In a small bowl, combine almond flour, Himalayan crystal sea salt, baking soda, cinnamon and nutmeg. In a large bowl, combine coconut oil, agave and vanilla.
- Stir dry ingredients into wet. Mix in coconut, pumpkin seeds, sunflower seeds, almond slivers and cranberries.
- Grease an 8 – 8 baking dish with coconut oil. Press the dough into the baking dish, wetting your hands with water to help pat the dough down evenly.
- Bake for 20 minutes.
- Allow to cool completely before cutting. I found they were a bit crumbly even after cooling, so I allowed it to cool overnight in the fridge and then cut the pieces, it held together much better.
- Enjoy!