2tbspgluten-free all purpose flourI used Bob's Red Mill (or any flour of your choosing)
2tbsporganic oat flouror any flour of your choosing
1cupwhite figscut into fourths (or any dried fruit of your choosing)
1/2cuporganic dried cherriesor any dried fruit of your choosing
2tbspground flaxseeds
1/4tspsea salt
1/8tspbaking powder
1/8tspbaking soda
1/4cuporganic oatsuse gluten-free oats to keep this recipe gluten-free
1egg
4tbspmaple syrup
1tspvanilla extract
Instructions
Pre-heat oven to 325 degrees.
On a cookie sheet, spread out the nuts and roast them in the oven for about 7-10 minutes. Be careful not to burn them.
In a food processor, combine the flour, salt, flaxseeds, baking soda and baking powder. Add the roasted nuts, oats and pulse until the nuts are chopped up. You don't want to turn the nuts into a paste so watch them--you still want to see chunks. Add dried fruit and pulse a few more times until both nuts and fruit are chopped into pretty small pieces.
In a separate bowl combine egg, maple syrup and vanilla. Add nut/fruit mixture and stir really well to combine. Oil a 9 inch baking dish and spread out the nut mixture in the pan. Press the mixture down firmly so you get rid of any air bubbles.
Cook for 20 minutes at 325 degrees.
Let the bars cool when they come out of the oven so they set. After the pan cools, cut bars into a shape of your choosing.