Ingredients
2 cups Almonds (halved)
1/2 cup Pumpkin Seeds
1/3 cup Coconut Flakes (unsweetened)
2 tbsp Hemp seeds
1/4 cup Brown Rice Syrup
1/4 cup Almond Butter
1/4 cup Powdered Sweetener of your choice (Stevia)
2 tsp Vanilla extract
1/2 tsp salt (omit if almonds and pumpkin seeds are salted)
2 medium Vanilla Beans
Directions
- Line a 8×8 in (20×20 cm) baking pan with parchment paper.
- In a large bowl, stir together the almonds, pumpkin seeds, coconut flakes, and hemp seeds. Set aside.
- In a large saucepan, heat the brown rice syrup, almond butter, powdered sweetener, sea salt for a couple of minutes, until easy to stir. Stir until smooth.
- Remove from heat. Cut vanilla beans in half, length wise then with the back of the knife or the edge of a spoon scrape the vanilla beans to remove the seeds inside (discard the outer bean). Stir in the vanilla extract and vanilla bean seeds.
- Stir the syrup mixture into the nut mixture.
- Transfer the mixture to a lined baking dish and press firmly to create a smooth top.
- Use a large, flat spatula to create an even flat surface and press down firmly.
Cool completely on the counter. When fully cooled, gently lift the parchment out of the pan and transfer on top of a cutting board. Use a sharp chef’s knife to cut into bars using a firm downward motion.
* Note: If you see-saw back and forth you may (will) make granola instead of bars