Chocolate Chia Power Bars

INGREDIENTS 4 Cups gluten-free Oats 1½ Cups all-purpose gluten-free Flour 1 Cup unsweetened Coconut Chips (also called flaked coconut) ¾ Cup raw Sunflower Seeds ⅓ Cup Navitas Organics Cacao Powder 3 Tbsp Navitas Organics Chia Seeds 1½ tsp Guar Gum ¼ tsp fine Sea Salt 1 cup coconut oil ½ Cup Coconut Nectar ¼ tsp Stevia Powder 1 cup fresh or frozen (thawed) cranberries? chopped Sheet of Parchment Paper slightly larger than 15 x 10 inches	DIRECTIONS Preheat oven to 300°F. Line a 15 x 10-inch jelly-roll pan with parchment paper, with a little extra over the sides. Mix together the oats, flour, coconut chips, sunflower seeds, cacao powder, chia seeds, guar gum and salt in a large bowl. Microwave the coconut oil and coconut nectar in a 2-cup measuring cup for 60 seconds. Add the stevia and stir to combine. Pour into the oats mixture and mix well. Fold in the cranberries. Spoon the batter into the prepared pan and smooth it into the corners and on top with a wet baking spatula to cover the pan evenly. Bake for 25 to 30 minutes? or until the kitchen smells like chocolate and toasted oats. Rotate the pan from front to back halfway through baking. Transfer the pan from the oven to a wire rack and let sit for about 15 minutes before putting in the freezer for at least 1 hour. Transfer the parchment paper to a cutting board and cut into 25 bars. Wrap each bar individually in parchment paper or bakery tissue paper, place in a sealable plastic bag and keep frozen until ready to pack or eat. Makes: 25 bars Submitted by: Debbie Adler

INGREDIENTS

4 Cups gluten-free Oats
1½ Cups all-purpose gluten-free Flour
1 Cup unsweetened Coconut Chips (also called flaked coconut)
¾ Cup raw Sunflower Seeds
⅓ Cup Navitas Organics Cacao Powder
3 Tbsp Navitas Organics Chia Seeds
1½ tsp Guar Gum
¼ tsp fine Sea Salt
1 cup coconut oil
½ Cup Coconut Nectar
¼ tsp Stevia Powder
1 cup fresh or frozen (thawed) cranberries? chopped
Sheet of Parchment Paper slightly larger than 15 x 10 inches

DIRECTIONS

Preheat oven to 300°F. Line a 15 x 10-inch jelly-roll pan with parchment paper, with a little extra over the sides.

Mix together the oats, flour, coconut chips, sunflower seeds, cacao powder, chia seeds, guar gum and salt in a large bowl.

Microwave the coconut oil and coconut nectar in a 2-cup measuring cup for 60 seconds. Add the stevia and stir to combine. Pour into the oats mixture and mix well. Fold in the cranberries.

Spoon the batter into the prepared pan and smooth it into the corners and on top with a wet baking spatula to cover the pan evenly.

Bake for 25 to 30 minutes? or until the kitchen smells like chocolate and toasted oats. Rotate the pan from front to back halfway through baking.

Transfer the pan from the oven to a wire rack and let sit for about 15 minutes before putting in the freezer for at least 1 hour.

Transfer the parchment paper to a cutting board and cut into 25 bars.

Wrap each bar individually in parchment paper or bakery tissue paper, place in a sealable plastic bag and keep frozen until ready to pack or eat.

Makes: 25 bars

Submitted by: Debbie Adler