2 c. gluten free oats
1/2 c. unsweetened coconut
1 c. sunflower seeds
1 c. nuts (I used cashews)
1/4 c. ground flax seed
1/2 tsp. salt
3/4 c. nut butter
3/4 c. agave nectar
Combine the oats, coconut, sunflower seeds, nuts, flax seeds, and salt in a food processor and process until well mixed and in small pieces. I had to do this in batches since I don’t have a large food processor.
Put it into a large bowl. In a small bowl, combine the nut butter and agave nectar. Pour this over the ingredients in the large bowl and stir to evenly coat. Place everything in a greased/sprayed jelly roll pan and pat it down with a spatula or greased fingers.
Bake at 350 degrees for 20 minutes. Cool before cutting. They will keep at room temperature for a few days, or you can store them in the refrigerator for at least a week. They freeze well for long term storage.
Recipe from www.glutenfreehomemaker.com
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