- Portion size 12 servings
- Credits : Canadian Living Magazine: May 2011
- 1/4 cup almond butter
- 1/4 cup natural peanut butter
- 1/4 cup liquid honey
- 2 tablespoons packed brown sugar
- 2 tablespoons vegetable oil
- 1/4 teaspoon salt
- 1/4 teaspoon cinnamon
- 2/3 cups gluten-free large-flake rolled oats
- 1/2 cup chopped pecans
- 1/2 cup chopped date
- 1/3 cup hulled unsalted sunflower seed
- 1 egg whites
MethodIn saucepan, bring almond butter, honey, brown sugar, oil, salt and cinnamon to boil over medium heat, stirring until sugar is dissolved, about 1 minute. Let cool slightly.
Meanwhile, in bowl, combine rolled oats, pecans, dates and sunflower seeds; set aside.
Whisk egg white into honey mixture; fold in oat mixture until evenly coated. Press firmly into parchment paper–lined or greased foil-lined 8-inch (2 L) square cake pan.
Bake in 325°F (160°C) oven until golden brown, about 20 minutes. Let cool in pan on rack for 30 minutes. Refrigerate until cold, about 1 hour. Cut into bars.
Nutritional facts Per bar: about
- Sodium 55 mg
- Protein 3 g
- Calories 180.0
- Total fat 11 g
- Potassium 168 mg
- Cholesterol 0 mg
- Saturated fat 1 g
- Total carbohydrate 20 g
- Iron 7.0
- Folate 7.0
- Calcium 3.0