by Jennifer Burns, Jamba Juice
- 1/2 cup whole flaxseed (or 2/3 cup ground flax)
- 1/2 cup almond or peanut butter
- 1/3 cup honey or agave
- 1/2 teaspoon salt
- 1/3 cup water
- 2/3 cup dried fruits (raisins, cranberries, chopped apricots, etc.)
- 2/3 cup nuts or seeds (sunflower, pumpkin, chopped almonds, etc.)
- Non-stick spray
Preheat oven to 325 degrees F.
Grind whole flaxseed in a coffee or spice grinder. Combine with peanut butter, honey, salt, and water in large bowl and stir to combine.
Add dried fruits, nuts and seeds. (Note: Batter will be very stiff.) Spray 12 cup muffin tin with nonstick spray and divide batter evenly into cups. Use damp fingers to press batter into cups and flatten tops.
Bake 25 to 30 minutes until tops are dry and edges are a deep brown color. (Note: Bars will not rise). Cool completely and store in air-tight container for up to two weeks.
