The original recipe for this is from elanaspantry.com, I’ve only changed a few things.
- 1 1/4 cup almond meal
- 1/4 tsp salt
- 1/4 tsp baking soda
- 1/4 cup grapeseed oil
- 1/4 cup agave nectar
- 2 eggs
- 1 tsp vanilla extract
- 1/2 cup unsweetened shredded coconut
- 1 cup sunflower seeds
- 3/4 cup raisins
- 1/2 cup dried apricots, diced
- 1/2 cup chopped pecans
Preheat oven to 350. In a small bowl, combine and whisk the agave, oil, eggs and vanilla. In a large bowl combine the almond meal, salt and baking soda. Add the wet to the dry and combine. Add all of the other ingredients and stir to combine.
Put the mixture into a greased (with grapeseed or coconut oil) 8×8 baking dish. Press it lightly to make it even in the pan. Bake for 20 minutes. I find it easier to cut into portions while it’s still warm.