====== Almond Date Breakfast Bars ======
  * 1 c (150g) chopped, dried, pitted dates
  * 1 1/4 c (110g) quick rolled oats
  * 3 T (22g) barley or whole-wheat flour
  * 1/3 c (35g) flaxseed meal
  * 1/2 c (55g) coarse chop pecans
  * 1/2 t sea salt
  * 1/4 t ground cinnamon
  * 1/4 c (65g) crunchy almond butter (**add extra salt if unsalted**)
  * 1/4 c (60ml) olive oil
  * 1/4 c (85g) honey or maple syrup (scant or less to taste)
  * 1/4 t freshly grated orange zest

Makes 8x8 pan; DOUBLE ingredients for 9x13 pan.

\\
  - Heat oven to 350F
  - Line 8x8 pan with parchment in opposing directions.
  - Stir together dates, oats, flour, flaxseed meal, pecans, salt, and cinnamon in large bowl
  - In separate bowl, whisk together almond butter, olive oil, sweetener, and orange zest until smooth
  - Pour wet ingredients over dry mixture and stir together until dry ingredients are evenly coated
  - Spread batter in prepared pan, pressing firmly into bottom, edges and corners to ensure mixture is evenly molded to pan (use plastic wrap on fingers)
  - Bake 20-25 min until brown around edges; ok to have a little color on the top as well
    * they'll seem soft and almost underbaked when pressed on center, but will set upon cooling
  - Cool on cooling rack, optionally in fridge
  - Cut with serrated knife after lifting out of pan; if crumbly, cool longer


\\
  Serves: X      Total cook time: X
  Source: Smitten Kitchen Cookbook + Kiley modifications



\\
\\
{{tag>food breakfast bar }}