1 ½ cups certified GF oats
1 ½ cups shredded coconut
½ cup ground almond
½ cup ground flax
½ cup hulled hemp seeds
½ cup unsalted sunflower seeds
½ cup unsalted pumpkin seeds
½ cup walnut crumbs
½ cup chopped almonds
¼ cup dried cranberries
¼ cup raisins
¼ cup coconut palm sugar
1 cup honey
½ cup tahini or sunflower butter or pea butter
Preheat oven to 325ºF
Generously grease a 9” X 13” glass cake pan.
In a very large bowl, mix together all of the dry ingredients.
Make a well in the center.
In a small mixer bowl, blend together all of the wet ingredients and pour into the well you made in the dry ingredients.
Using a spatula or your hands, mix well until all the ingredients are wet.
Press into the prepared pan. (I used a large piece of waxed paper with butter on it to press)
Bake for about 30 minutes or until the edges just start to brown.
Allow to cool for 5 minutes and cut into squares.
Cool completely and remove from the pan.
These are peanut free, delicious and full of fibre. A great take along snack
½ cup plain goat yogurt
2 tbs blueberries
2 tbs certified gluten free oats
2 tbs Perky’s Crunchy Flax (Enjoy Life brand)
1 tbs hulled hemp seeds
Place half of the yogurt into a 1 cup container, dessert dish or (if you want it to look fancy) an oversized wine glass.
Spread the blueberries evenly over the yogurt.
Pour the remaining yogurt on top of the berries.
Sprinkle with oats.
Sprinkle with cereal.
Sprinkle with hemp seeds.
Top with a few blueberries if desired.
Note: This is a recipe you can play around with. You can chop up larger berries such as raspberries or strawberries instead of blueberries.
You can also substitute the oats, cereal and seeds with your favourite gluten free trail mix or granola.
Put this in a container with a lid and stick it in your cooler for a snack for school, work or travel.
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