Ingredients
1/2
cup Immaculate Baking Co.™ sprouted whole wheat flour
1/3
cup packed brown sugar
1/4
cup old-fashioned oats
1/4
cup butter, softened
3
tablespoons honey
2
eggs
1/2
cup chopped pecans
1/2
cup dried cherries
2
tablespoons raw coconut flakes
2
tablespoons hemp seed
2
tablespoons sunflower nuts
2
tablespoons pepita seeds
1/4
teaspoon fine sea salt
Preparation
Heat oven to 350°F. Cut two (12x8-inch) sheets of cooking parchment paper. Place one sheet in 8-inch pan, allowing paper to hang outside of two sides of pan; place other sheet on top so it hangs outside of other two sides of pan.
In medium bowl, mix Base ingredients until soft crumbly dough forms. Press in bottom of pan. Bake 16 minutes.
Meanwhile, in small bowl, beat honey and eggs with whisk. Stir in remaining topping ingredients. Pour over base.
Bake 18 to 23 minutes or until golden brown. Cool completely, about 1 hour. Remove by lifting paper edges. For bars, cut into 6 rows by 2 rows. Store covered in refrigerator.
