1 1/2cupswalnutstoasted--can also use pecans, hazelnuts or almonds, chopped
1/2cupdried cherries or cranberries
12Medjool dates(approx 1 cup chopped dates, pits removed and chopped)
1flax egg(1 tablespoon ground flax + 3 tablespoon water) (You may also use a real egg if you don't want them vegan)
Preheat oven to 325F.
Line a square pan (8 or 9 inch) with parchment paper.
In a small bowl mix together the flax egg and set aside.
Chop and toast the walnuts for 8-9 minutes at 250 degrees. Remove from oven and set aside.
In a large bowl, whisk together the flour, baking soda, sugar, baking powder, cinnamon, and salt. Stir in the walnuts and dried fruit. Make sure all ingredients are fully mixed.
Mix the vanilla into the flax egg after it has thickened up after about 10 minutes.
Add the flax egg mixture and the 1 tablespoon rice milk to the fruit and nut mixture and mix well. Spread into the pan, pressing with fingers to even it out.
Bake for about 33-35 minutes at 325.
Remove bars from pan by lifting parchment paper. Allow it to cool on wire rack for 30 minutes (you can even stick this in the freezer for 10 minutes to really let it set). Using a sharp knife, cut into bite sized pieces.