Paleo Raspberry Chia Bars

Ingredients
- 1 cup pecans
- 8 large medjol dates, pitted
- 1 tbsp coconut oil, melted
- 4 cups frozen or fresh raspberries
- 1/2 cup honey
- 3 tbsp chia seeds
- zest of lemon

Directions
- In a food processor process pecans and dates and add coconut oil. The mixture should just come together nicely
- Pat down into an 8×8 square baking pan
- Bake for 10 minutes 350F
- In a pot place raspberries, honey, zest and chia seeds. Bring to a boil and stir until combined. Let cool in the fridge for about 30 minutes to let mixture tighten a bit.
- Pour mixture onto baked crust and leave in the fridge.
- Cut into squares and enjoy.
Hi Shirley, my mom just gave me a copy of your book ‘libre’. I haven’t tried any recipes yet but I am really impressed at the variety presented with healthier alternatives then standard gluten free options. I like to use various grains for health benefits and have been looking at more spelt and kamut recipes for some time but I hadn’t found many that appealed to me. I think your book is inspiring and is a wonderful compilation. I am very excited about trying out your recipes shortly! Is that book available in English?
Hi Sylvie, thanks for your message, my book is called Finally… Food I Can Eat and is available through Amazon, Balboa Press and General Store Publishing in Canada, as well as Chapters. or from me if you live in Ottawa. I am glad it has helped you. Be sure to sign up for my newsletter on my website as I send out free recipes every month and check out my Finally Food I Can Eat facebook page for more recipes. If you need any help I also do dietary consults- Hope this helps.