Preheat oven to 350 degrees F (180 degrees C).
Coat 8×8” baking pan with
Coconut Oil (to taste)
and line with parchment, leaving overhang on all sides.
Almonds (1 cup)
Quinoa (1/2 cup)
Place the almonds,
Unsalted Raw Pumpkin Seeds (1/4 cup)
Raw Sunflower Seeds (1/4 cup)
, and quinoa on a baking tray.
Toast them, stirring occasionally, until golden brown, for 10–12 minutes. Let cool.
Reduce oven temperature to 200 degrees F (95 degrees C).
In a food processor place
Raisins (1 cup)
Coconut Jam (2 Tbsp)
Kosher Salt (3/4 tsp)
Water (2 Tbsp)
Process until smooth.
Stir in the toasted almond mixture.
Press everything into the prepared pan and bake until no longer sticky, for 20-25 minutes.
Let cool, then cut into bars.