Easy & Nutritious Sprouted Almond-Honey Power Bar
Adapted from Eating Well Magazine recipe by Maria Speck
  • 1cup organic sprouted gluten-free rolled oats
  • 1/4cup organic sprouted almonds, sliced or chopped
  • 1/4cup organic sprouted sunflower seeds
  • 1tablespoon organic flaxseed
  • 1tablespoon organic sprouted sesame seeds
  • 1cup organic unsweetened whole-grain puffed cereal**Back to Nature Sprout & Shine Gluten-Free Brown Rice Crisps
  • 1/3cup organic currants
  • 1/3cup organic dried apricots, chopped
  • 1/3cup organic golden raisins, chopped
  • 1/4cup organic creamy almond butter
  • 1/4cup organic brown or coconut sugar
  • 1/4cup organic honey
  • 1/2teaspoon vanilla extract
  • 1/8teaspoon Celtic salt
  1. Preheat oven to 350 degrees. Coat an 8-inch square pan with coconut oil or line with parchment paper.
  2. Spread oats, almonds, sunflower seeds, flaxseeds, and sesame seeds on a large, rimmed baking sheet. Bake until the oats are lightly toasted and nuts are fragrant, shaking the pan halfway through, about 10 minutes. Transfer to a large bowl. Add cereal, currants, apricots and raisins. Toss to combine.
  3. Combine almond butter, sugar, honey, vanilla and salt in a small saucepan. Heat over medium low heat, stirring frequently, until the mixture bubbles lightly for 2-5 minutes.
  4. Immediately pour the almond butter mixture over the dry ingredients and mix with a spoon until no dry spots remain. Transfer to the prepared pan. Lightly coat your hands with coconut oil and press the mixture down firmly to make an even layer (wait until the mixture cools slightly if needed). Refrigerate until firm, about 30 minutes. Cut into 8 bars.