Ingredients
1 C raw pecan halves
1 C whole raw almonds
4 TBSP brown rice flour or gluten-free flour mix, or
coconut flour
2 TBSP finely ground flaxseeds
¼ TSP sea salt
⅛ TSP baking powder
⅛ TSP baking soda
¼ C old-fashioned rolled oats
1 C pitted dates (preferably Medjool), quartered
1 C unsulfured dried apricots, cut in half (I substitute dried blueberries for apricots. )
1 organic egg
5 TBSP maple syrup
1 TSP vanilla extract
Directions
1. Preheat the oven to 350°F and line a baking sheet with parchment paper. Lightly oil a 9-inch square pan.
2. Spread the pecans in a single layer on the prepared baking sheet and toast for 7 to 10 minutes, until aromatic and slightly browned. Watch them carefully, as they can burn easily. Repeat this process for the almonds. Turn down the oven to 325°F.
3. Combine the flour, flaxseeds, salt, baking powder, and baking soda in a food processor and process for 5 seconds to combine. Add the pecans and almonds and pulse 5 times to coarsely chop the nuts. Add the oats, dates, and apricots and pulse 10 to 15 times, until the mixture is well chopped but still coarse.
4. In a large bowl, whisk the egg, maple syrup, and vanilla together until thoroughly combined. Add the fruit and nut mixture and use your hands to mix thoroughly, being sure to separate any clumps of fruit. Spread the mixture in the oiled baking pan in an even layer and bake for 25 to 30 minutes, until set and golden brown; don’t overbake, or the bars will be too dry. Let cool on a wire rack for 5 minutes, then cut into 25 squares. Leave the bars in the pan until completely cool so they’ll hold together when you remove them.
I found the original recipe here from Taste Cooking!