Dry Ingredients
¾ cup gluten free rolled oats
¼ cup gluten free oat flour
¼ teaspoon baking powder
¼ teaspoon baking soda
¼ teaspoon salt
Wet Ingredients
2 flax eggs (whisk together 2 tablespoons ground flax + 6 tablespoons water, let set for 15 mins)
2 tablespoons melted coconut oil
¼ cup + 2 tablespoons natural, unsalted almond butter
¼ cup coconut sugar
½ teaspoon pure vanilla extract
Add-in ingredients (1 C. total of your choice)
1/2 C. dried cranberries
1/2 C. almonds
Preheat oven to 350°F. Line an 8-inch square baking pan with parchment paper or greased foil. Set aside.
In a large bowl, whisk together all of the dry ingredients: oats, flour, baking powder, baking soda and salt.
In a medium bowl, whisk together all of the wet ingredients: flax eggs, coconut oil, almond butter, coconut sugar and vanilla. Whisk until smooth.
Pour the wet mixture over the dry mixture. Using a rubber spatula, fold until well combined. Fold in cranberries and almonds.
Pour into the prepared baking pan. Using the rubber spatula, spread into an even layer. Optionally, sprinkle with cranberries and almonds.
Bake for 22-28 minutes. Mine took 25 minutes. You’ll know it’s done when the edges turn a dark, golden brown.
Place on a cooling rack for 1 hour, or until completely cool. Slice into 16 bars. Enjoy!