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