Gluten-Free Trail Bars

Oat-Free, Grain-Free Trail Bars
Ingredients12 oz almonds
8 oz pecans
6 oz sunflower seeds (unsalted)
6 oz pumpkin seeds (unsalted)
8 - 10oz shredded coconut (preferably unsweetened)
4 T grape seed oil
4 - 6 T honey

DirectionsPreheat oven to 325.

Pulse almonds & pecans in food processor until you produce a flour. Pieces of nut are okay. Should take about 4-5 pulses over about 30 seconds. Don't get carried away or else you'll have a butter on your hands.

In large bowl, mix together seeds & coconut. Add nut flour and stir. Add grape seed oil and honey to dry mixture. Stir until everything is lightly coated. It will not be a solid mass; it will fall apart.

Pour mixture into jellyroll pan (ours is 12" x 19") or other rectangular baking dish (if using glass, coat with cooking spray). Press and pack down hard - if you don't do this well, you'll end up with crumbles not bars. Should be no more than ¾-inch thick. If it's thicker, set some of the mixture aside or bake it in a 2nd dish when the 1st one is done.

Bake at 325. Check at 20 minutes, press & pack again with back of spatula. Let cook another 10 mins...keep checking at this point. The edges will get brown, but the middle might still be gooey. Remove at lightly brown for “chewy granola” consistency (the honey might still be runny and it all just falls apart). Let cook past “golden brown” for crunchier consistency. Let pan cool on wire rack, allowing the cooked bar to set-up. When almost room temp, cut into squares with sharp knife (it’s not always pretty, things fall apart).