Ingredients
⅓cupalmond meal
⅓cuphoney,or brown rice syrup
1tbspalmond butter,(15 g), any nut butter
1tsppure vanilla extract
⅛tspsalt
1⅔whole almonds,unsalted, very roughly chopped, minimally pulsed
⅔cupblueberries,dried
¼tspcinnamon,ground, optional
Preparation
Preheat oven to 300 degrees F.
Line an 8-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 all of the ingredients together until combined.
Transfer mixture to prepared baking pan and press very firmly into an even layer. Have it packed in as tightly as possible.
Bake for 20 to 22 minutes or until lightly golden brown on top.
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 more hour. (This firms up the bars which help them 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 in the refrigerator for up to 2 weeks.
