Warning: once you have one bite, it may be hard to stop. These are delish! A great quick and easy breakfast, school snack (substituting seed butter for nut butters) and perfect pre-workout fuel.
¼ cup (60 mL) dry red lentils
1½ cups (375 mL) old-fashioned whole oats
1/3 cup (75 mL) coconut flour
1 Tablespoon packed brown sugar
Pinch of salt
1 cup of 2 of your favourite dried fruits: blueberries, raisins, cranberries etc
1 cup chopped nuts (choose your favourite: walnuts, almonds, cashews, pecans)
¼ cup raw sunflower seeds
¼ cup raw pumpkin seeds
1/3 cup grapeseed or olive oil
1/3 cup almond butter
1/4 cup runny honey
1 large egg
2 tsp vanilla
Preheat the oven to 350°F and spray a 9×9 inch pan with nonstick spray. Cook lentils in boiling water until soft, about 10-15 minutes. Drain and set aside.
In a large bowl, stir together the oats, brown sugar, coconut flour and salt. Stir in the dried fruit, nuts, and seeds.
In a small bowl, whisk together the oil, almond butter, honey, egg, and vanilla. Add drained lentils and combine. Pour contents on top of dry ingredients and stir until well combined. Place into prepared pan and press down firmly.
Bake for 25-30 minutes, until set and golden around the edges. Cool completely in the pan on a wire rack before cutting into bars.
Makes 9 bars or 12 smaller snack-size bars
Recipe adapted from Canadian Lentils.