Friendly reminder: This website utilizes cookies and other tracking technologies to track and tailor your online experience. We use and make such information available to third parties for purposes such as analytics, security, and advertising. By using this website, you are accepting our Terms of Use. You may change your cookie settings in your web browser at any time. Cookie Policy

Skip to main content

KEEP SCREEN ON

Ingredients
Ingredients
¼ cup flax seeds

½ cup slivered almonds

½ cup walnuts

¼ cup sunflower seeds

¾ cup quick-cooking oats

¼ cup shredded coconut

½ cup dried cranberries

½ cup dried cherries

½ cup almond butter

¼ cup honey

½ teaspoon almond extract

RATE THIS RECIPE

Based on 2 ratings

Preparation Method

  1. Line an 8x8-inch baking pan with parchment paper. Set aside.
  2. Add flax seeds, almonds, walnuts, sunflower seeds, oats, and coconut to the blender in the order listed.
  3. Select manual/speed 5 and pulse until mixture is finely chopped, 8-10 times.
  4. Add cranberries and cherries and pulse an additional five times.
  5. In a microwave-safe container, combine almond butter and honey. Heat the mixture until the almond butter is softened.
  6. Stir in almond extract and mix well.
  7. Add almond butter mixture to the blender. Pulse 8-10 times, using the tamper as needed, to fully combine wet and dry ingredients.
  8. Transfer mixture to prepared pan. Press down firmly and into corners to create a flat, even surface.
  9. Refrigerate for at least 6 hours.
  10. Remove the bars from the pan onto a cutting board by lifting the edges of the parchment paper and cut them into squares.
  11. Serve immediately or store in the refrigerator.

; ; ;