Check with your physician before eating pure,uncontaminated oats. Develooped by Carol Fenster.
¾ cup honey (255g) ¼ cup peanut butter (or almond, soy, or cashew butter) (64g) 1 tbsp vanilla (15mL) 2 cups pure, uncontaminated rolled oats (not quick-cooking) (192g) ½ cup roasted milled flaxseed (60g) ½ cup whole flaxseeds (56g) ½ cup shredded sweetened coconut (40g) 1/3 cup chopped dried fruit (apricots, cranberries, or raisins) (38g) ¼ cup raw pumpkin seeds (28g) ¼ cup salted sunflower seeds (31g) 1 tsp xanthan gum (3g) ½ tsp cinnamon (1g) ¼ tsp salt (1g) Cooking spray
 Preheat oven to 325 degrees F (160C). Line a 13x9-inch glass baking dish with parchment paper or foil that extends 2-inches beyond the pan to create handles on all sides. Lightly coat with cooking spray.  Combine the honey, peanut butter, and vanilla in a glass measuring cup and heat in a microwave until the mixture melts and becomes liquid. Stir together until completely blended and set aside.  In a large bowl, mix together the oats, milled flaxseed, whole flaxseeds, coconut, dried fruit, pumpkin seeds, sunflower seeds, xanthan gum, cinnamon, and salt until well blended. Pour melted honey mixture evenly on top and mix with a spatula until all ingredients are wet and thoroughly coated. Spread the mixture evenly in the pan and press down with a spatula to an even thickness.  Bake until the top looks dry and the edges are golden brown, about 20 to 25 minutes. Cool the bars in the pan on a wire rack. When completely cooled and hard, lift the ends of the parchment and place on a large cutting board. Cut into 24 bars. Serving Size: 1 bar
|Nutritional Facts (per serving)|
|Total Fat||6 g|
|Total Carbohydrate||15 g|
|Dietary Fibre||2.4 g|