Ingredients
⅓cuphoney,or brown rice syrup
1tsppure vanilla extract
⅓cupalmond meal
⅛tspsalt
1bspalmond butter,or any nut butter works
1⅓cupscashews,unsalted, raw, roughly chopped
¼cupblueberries,dried
¼cupcranberries,dried
⅓cupsunflower seeds,salted
Preparation
Preheat the oven to 300 degrees F.
Line an 8-inch or 9-inch square baking pan with parchment paper with enough overhang on the sides to easily remove the bars from the pan.
Set aside.
Using a rubber spatula or wooden spoon, mix the honey, vanilla, almond meal, salt, and almond butter together until combined.
Fold in the cashews, dried blueberries, dried cranberries, and sunflower seeds until combined.
Transfer the mixture to the prepared baking pan and press very firmly into an even layer. (Have it packed in as tightly as possible.)
Bake for 22 minutes.
Remove from the oven and allow to cool completely in the pan set on a wire rack for 1 hour, then transfer to the refrigerator to chill for 1 hour more.
This firms up the bars which helps the snack bars to stay compact.
Remove the bars from the pan using the overhang on the sides and cut into bars.
Individually wrap each bar in plastic wrap or parchment.
Store at room temperature for 1 week or in the refrigerator for up to 2 weeks.
