Gluten Free Nut Bars Deluxe

Gluten Free Nut Bar Deluxe

2  cups oatmeal – rolled oats
1/4 cup sunflower seeds
1/4 cup pumpkin seeds
2 tablespoons butter
I/4 cup cup coconut- shredded
1/2 cup currants
1/2 cup raisin
1/4 cup dried cranberries
11 Medjool dates
3 cups -mixed nut mixture  (pecans , almonds, peanuts ,brazilian nuts)
2 tablespoons brown sugar
3/4 cup honey preferably Wildflower or Orange
2 teaspoons sea salt
1/2 cup maple syrup
Spray for coating pan ( butter or canola )
Parchment paper
2 metal sheet pans

Preheat oven to 350 degrees.
In sheet pan add 1 teaspoon butter, oatmeal, pumpkin and sunflower seeds and 1 teaspoon sea salt.  Toast for 15 minutes. Let cool.
While seeds are toasting:
In food processor add nuts, brown sugar , dates and 1 teaspoon sea salt . In pulse mode, chop nut mixture approx 1/4 inch pieces.
**Do not over process nuts to a crumble.

Meanwhile in medium sauce pan add honey, maple syrup and 1 tablespoon butter. Heat until slight bubble. Do not boil. Using a wooden spoon, add nut and oatmeal mixture to sauce pan. Blend well coating nuts and oatmeal.  Add raisins, currants, coconut and cranberries.  Stir ingredients well.

While still hot,  spray 2 metal sheet pans with oil.  Place parchment paper on top.  Pour granola mixture evenly over parchment paper.
Bake for 350 degrees for 30 minutes.

Let cool for 15 minutes.
To cut:
Spray cutting knife with oil
Cut in squares, leave on parchment paper until ready to eat

This is a healthy snack your family will love!

Featured on OrgJunkie

Real Heart Candy Chocolates *sugar free

chocolate hearts

1/2 cup of coconut oil
1/2 cup of almonds
3/4 cup of cacao powder
1/2 cup of shredded, unsweetened coconut
1 teaspoon of maple syrup
2 teaspoons of almond butter
1/2 teaspoon of Madagascar vanilla paste
2 tablespoons of wildflower honey
1/4 teaspoon of cinnamon
1 teaspoon Maldon salt

In a medium sauce pan, over medium-low heat, melt the coconut oil.

In a food processor, finely chop the almonds and add them to the melted oil.  Add the cacao powder and shredded, unsweetened coconut.  You can use medium or large shreds.  Turn heat off and add maple syrup, almond butter (you can also use peanut butter), Madagascar vanilla paste, wildflower honey, cinnamon and Maldon salt and then wisk together.

The cinnamon highlights the other flavors in the chocolate. You can also add ¼ teaspoon of cayenne, chipotle or red pepper if you want your chocolate to have a kick.

Spoon the chocolate into a silicon mold.  I used a heart shaped mold.  Place in the freezer to set, this can take up to 1 hour.  Serve promptly after removing from the freezer, because they will start to melt.

chocolate mold

Cooking the chocolate will give them a really glossy look when they are set.