Makes 12 bars, Ready in 1 hour
Ingredients
3/4 cup Wholesome Sweeteners Raw Blue Agave Syrup (ORAC value 1,294)
7 Ceres Organics RAW Deglet Noor Dates, pitted and roughly chopped* (ORAC value 3,895)
2 tablespoons Ceres Organics Virgin Coconut Oil, plus extra to grease pan
1 teaspoon Ceres Organics Vanilla Extract
1/4 cup Ceres Organics Pistachios, shelled and chopped (ORAC value 7,695)
1/4 cup Ceres Organics Whole Almonds (ORAC value 4,495)
1/2 cup Ceres Organics Pumpkin Seeds
1/4 cup Ceres Organics Sunflower Seeds
1/4 cup Ceres Organics Dried Blueberries (ORAC value 9,645)
3 tablespoons Ceres Organics Amaranth
2 cups Ceres Organics Jumbo Rolled Oats (ORAC value 2,308)
1 teaspoon Ceres Organics Sea Salt, ground
INSTRUCTIONS
Preheat oven to 175 °C. Line a loaf pan with parchment paper, leaving an overhang on each of the long sides. Grease pan with coconut oil.
In a small saucepan, over medium-high heat, bring agave syrup and dates to the boil for about 10 minutes until dates are very soft. Stir occasionally. Remove from heat and stir in coconut oil and vanilla. Then use a potato masher to vigorously mash until mixture is almost smooth.
In a large bowl, toss together nuts, seeds, blueberries, amaranth, oats and sea salt. Pour in the agave syrup and fold until the entire mixture is moist.
Transfer mixture into the lined loaf pan and use your hands to mash it down as much as possible. (This is what binds everything together and will keep the bars from falling apart after they’re baked.) Bake for 30-40 minutes, until the sides are firm.
Transfer to a cooling rack and allow to cool completely. Turn out onto a cutting board and cut into bars. Store in an airtight container. Bars will last for up to a week.
