1 cup toasted or raw nuts (cashews, almonds, pistachios, walnuts) chopped
1/2 cup seeds (sunflower, pumpkin, sesame)
1/3 cup dried fruit chopped (the variety is up to you, unsweetened coconut is awesome)
1/8 teaspoon sea salt
1/4 cup brown rice syrup, barley malt syrup or light cane syrup (honey won’t work because the bars will be sticky not crispy)
Oven at 325F. Line 8 – inch square pan with foil and lightly spray
In a medium bowl, combine the chopped nuts, seeds, and dried fruit.
Add the salt and syrup and stir to coat.
Scrape and dump mixture into prepared pan. Now, to press it out evenly: Tear off a good size piece of foil (about size of pan) Lightly spray with nonstick. Use the sprayed side of foil to press and spread evenly into pan.
Bake for 18 minutes. The bars won’t be hard yet. Let cool for 15 to 20 minutes. Use the sides of the foil to lift up. Don’t try and remove the foil. Cut into 8 bars.
Once the bars are COMPLETELY cooled, the bars will lift right off the foil. Wrap in wax paper and store in container at room temp for up to 2 weeks.