Almond Berry Bars
3 cups of old-fashioned rolled oats
1/2 cup almond flour
1/4 cup sorghum flour or whole wheat flour
1/2 cup oat bran
1/2 cup ground flaxseed
1/2 cup roasted, chopped almonds
1/2 cup dried blueberries
1/2 cup chopped, dried cranberries
1/2 teaspoon salt
1 cup agave nectar
1/3 cup natural almond butter, stirred well before measuring
1/4 cup almond milk
2 teaspoons pure vanilla extract
Preheat the oven to 325°F.
Lightly coat a 13 x 9 baking pan with olive oil cooking spray. Set aside.
In a large mixing bowl, combine oats, flours, bran, flaxseed, almonds, blueberries, cranberries, and salt. Stir to combine well. Set aside.
In a small saucepan, warm the agave nectar, almond butter, and almond milk over low heat until well blended. Do not boil. Remove from the heat and stir in the vanilla extract. Add the warm butter mixture to the dry ingredients and quickly stir the mixture until it is well combined. Pat into the prepared pan. Press firmly with your hands to remove any air pockets. Bake for 30 minutes, or until light golden brown. Cool for 10 minutes, then cut into 32 bars.
When just cool enough to handle, remove bars from the pan to a cooling rack.
Store in airtight container in the refrigerator for optimal freshness.
Calories 125; Fat 5 g; Sat Fat 0.5 g; Mono Fat 2 g; Poly Fat 1.5 g; Protein 5 g ; Carb 17 g; Fiber 3 g ; Cholesterol 0 mg; Sodium 40 mg; Calcium 31 mg ; Potassium 142 mg; Vitamin E 3.4 mg;