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Gluten-Free Nut Bars

Elle Flynn
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 24 minutes
Course Appetizer
Cuisine American
Servings 16 bars

Ingredients
  

  • 4 cups nuts – almonds / walnuts / pecans chopped
  • 1 ½ cup seeds – quinoa / chia / sunflower / pumpkin
  • 6 T extra virgin olive olive
  • 4 cups organic whole oats total take ½ and grind to a flour consistency
  • 2 ½ cups dried fruit – cherries / cranberries / apricots chopped
  • 1 cup shredded coconut
  • 1 ½ cups organic peanut butter / almond butter
  • 1 cup raw local honey melted
  • 2 t Real Salt only if you are using unsalted nuts and nut butters
  • 4 t organic vanilla
  • 2 egg whites
  • 1 cup bitter chocolate melts

Instructions
 

  • Preheat oven to 350 degrees. In large bowl, mix nuts, seeds, oats (both) dried fruit and coconut. Add oil, salt (if needed) and vanilla and mix again. Add peanut butter and honey. MIX WELL. You may need to get in there with your hands to get it all mixed together. Add the egg whites – these bind the bars together so don’t skip them.
  • Press ½ on to two parchment lined cookie sheets or 9 x 12 baking pans. Press down well. Turn the temp down to 300 degrees. Put the two pans in the oven on different shelves. Set your timer for 12 minutes. Swap shelves and go for another 12 minutes. Touch the top of the bars. They should no longer be tacky. If so, remove and cool. Score. Each pan should have 16 bars.
  • During the 2nd 12 minute period, heat the chocolate on low. Once the bars have cooled, drizzle on. We freeze ours to firm them up nicely and then store in the fridge.
  • Enjoy!
Keyword coconut, egg whites, gluten free nut bars, gluten-free, honey, peanut butter, quinoa, recipes, seeds, vanilla, walnuts, whole oats

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