Breakfast Bars

This recipe was adapted from Elana's Pantry website. It is a fabulous and versatile recipe. I eliminated the agave, added some seeds, added an egg, changed the oil and adjusted the flour content for just the right combination for our family.

Ingredients:
1 cup finely ground almonds (basically make flour)
¼ teaspoon sea salt
¼ teaspoon baking soda
¼ cup coconut oil

1 large egg
1 teaspoon vanilla extract
½ cup unsweetened shredded coconut
½ cup pumpkin seeds
¼ cup chia seeds
¼ cup chopped almonds

¼ cup chopped pecans or walnuts
¼ cup raisins (optional)

Directions

In a small bowl, combine ground almonds (almonds I've ground into flour in the Vitamix), salt and baking soda
In a large bowl, combine coconut oil, egg and vanilla
Stir dry ingredients into wet
Mix in coconut, pumpkin seeds, chia seeds, chopped nuts and raisins
Grease an 8 x 8 inch 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 at 350° for 20 minutes
Cool bars in pan for 2 hours, then serve

Makes 12-16 bars