Recipe for Fruit and Seed Bars

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Servings:

*1 cup organic rolled oats use certified GF oats if you need these to be gluten free
*1 cup organic unsweetened coconut flakes
*1 cup organic raisins or use another dried fruit such as apricots, blueberries, currants, cranberries, cherries, or dates
*1/2 cup raw sunflower seeds
*1/2 cup honey local and raw if possible
*1/3 cup cashew butter or other nut or seed butter, such as sunflower butter
*2 tablespoons ground flax seeds

1. Preheat oven to 325 degrees. Line a 9 x 9 inch pan with parchment paper so it comes up the sides of the pan.
2. In a food processor, pulse the ingredients until finely chopped (it’s ok if there are few coarsely chopped pieces).
3. Transfer the mixture into the pan and spread it out evenly.
4. Bake for 25 minutes, or until firm to the touch and starting to brown.
5. Let cool completely before using a sharp knife to cut into bars (I cut mine into squares and there were 24 of them.
To freeze: Cool, place in ziploc bags, label and freeze. Defrost to room temperature before serving.