This recipe is from Stacey Shirley, Elemental OM Yoga Teacher
- 1 cup quick cooking rolled oats
- ½ cup unsalted raw sunflower seeds (unshelled)
- ½ cup toasted wheat germ
- ¼ cup whole wheat flour
- ½ cup dried apricots
- ½ cup almonds
- ½ cup raisins
- ½ cup pitted dried dates (or figs chopped)
- ½ cup nonfat dry milk
- ½ teaspoon ground cinnamon
- 1/3 cup maple syrup
- 2 large eggs
Preheat oven to 350, Coat a 9 X 13 baking pan with cooking spray. Place all ingredients, except maple syrup and eggs, in a food processor and pulse until finely chopped. Add syrup and eggs and pulse until mixture is well combined.
Pour all in baking dish and smooth evenly over bottom. Bake until lightly browned, about 20 minutes. Allow cooling for at least 15 minutes then cut into bars, 3” X 1 ½ inch bars makes about 24.
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