Roasted Seed Trail Mix Bars

Chia Seed Gel is a very handy substitute baking binder for eggs.

Ingredients

• coconut oil
• ¼ cup whole chia seeds
• ¼ cup whole pumpkin seeds
• ¼ cup whole hemp seeds
• ¼ cup whole sunflower seeds
• ¼ cup whole flax seeds
• Chia Seed Gel (1 whole egg substitute)
• 1 Tbsp. ground chia seeds
• 3 Tbsp. water
• 2 medium bananas, mashed
• ¼ cup water
• ¼ cup agave nectar
• ¼ cup honey or maple syrup
• 1 Tbsp. corn starch or 2 Tbsp. tapioca flour
• 1 tsp. vanilla extract
• 1 tsp. almond extract (optional)
• 1 cup whole wheat flour
• ½ tsp. baking soda
• 1 tsp. cinnamon
• ½ tsp. ground cloves
• ½ cup mixed nuts
• ½ cup mixed dried fruit (preferably smaller pieces)
• ¼ cup chocolate chips
• ¼ cup shredded coconut
• 3 cups quick oats

Instructions

1. Preheat oven to 350˚. Generously coat a large baking tray with coconut oil.
2. In a large sauté pan, combine all whole seeds and toast over medium heat for a few minutes or until seeds begin to pop. Shake pan frequently to prevent burning. Set aside.
3. Prepare chia gel. In a small bowl, whisk ground chia seeds and water until a gooey consistency is achieved. Let sit for 5-10 minutes to thicken.
4. Combine rest of ingredients except for nuts, fruits, chocolate, coconut, and oats. Mix well.
5. Add chia gel, toasted seeds, and remaining ingredients to flour mixture and combine well. Mixture should be quite thick. Use your hands if necessary.
6. Spread mixture onto baking sheet about ½ inch thick and shape into a rectangle. This will make it easier it to cut into bars afterwards.
7. Bake for 15 - 25 minutes or until bottoms are slightly browned and desired crispiness is achieved. Remove from oven and let cool.
8. Carefully cut mixture into bars of desired shape and size.
9. Enjoy right away or store in an airtight container at room temperature or in the refrigerator for 2-3 days.

Yields 16 - 3" x 3" square bars

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