Sunflower Pumpkin Bars
Ingredients
- 2 cups gluten free rolled oats
- 1/3 cup raw sunflower seeds
- 3/4 cup pumpkin puree
- 3 tbsp pumpkin seeds
- 2 tbsp hempseed or flaxseed
- zest of 1 lemon
- 8 large dates
- 3 tbsp melted coconut oil
- handful dried cranberries
- hot water
Directions
- Mix oats, seeds, dates, zest, coconut oil and pumpkin puree together in a food processor. Add in cranberries and 2-3 tablespoons of hot water and pulse until the mixture just binds together nicely. You don’t want it too dry or too wet. I like to leave a few chunks of cranberry- but it is up to you.
- Spoon into an oiled 8×8 pan and bake 350F for 20-25 minutes, let cool, put in fridge and cut into squares.
- My husband will eat these squares for breakfast and pour coconut milk over top of them
Original Recipe by Shirley Plant
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About Shirley
I'm Shirley Plant, nutritionist and cookbook author. My passion is helping you figure out which foods fuel your body and which ones deplete it.
Shirley's Cookbooks
Finally... Food I Can Eat!
A dietary guide and cookbook featuring tasty non vegetarian and vegetarian recipes for people with food allergies and intolerances. Recipes free of gluten, dairy, eggs, corn, wheat, nightshades, sugar and yeast.
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Finally... Paleo Food I Can Eat!
Paleo recipes for breakfast, lunch, snacks, dinner, and dessert. Recipes free of grains, legumes, dairy, refined sugar, eggs and almonds. Plus, chapters on the mind body connection by Dr. Eva Selhub M.D and healing your body from chronic illness with Dr. Terry Wahls. M.D.
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