Nut-free Larabar   

http://www.100daysofrealfood.com

SERVES: 8 SQUARES

INGREDIENTS

• 1 cup seeds (sunflower seeds, pumpkin seeds, or mixture of both)
• 2 teaspoons olive oil
• Two big pinches salt
• 1 cup Medjool dates, pitted
• 1 ½ tablespoons water
  
  

INSTRUCTIONS

1. Combine seeds with olive oil and salt and mix together thoroughly. Toast coated seeds in toaster oven, a pan on the stove (on low heat), or standard oven on 350 degrees F until slightly brown.
2. Combine toasted seeds, dates and water in a food processor and puree until mixture starts to stick together. Add a little more water if necessary to help mixture come together.
3. Pick up date mixture and using your hands work to squeeze it together into one big clump. Mash it down on a cutting board or sheet of wax paper to form into one even rectangle shape using the sides of your hands (or a knife) to make the edges straight.
4. Slice into 8 even squares. For best results store in the fridge, although bars can be kept at room temperature.