Marathon Bars (pdf for printing)
BAKE: 350° FOR 15 MINUTES
INGREDIENTS:
2 cups gluten free oats
1 cup shredded coconut
½ cup dates
½ cup pumpkin seeds
½ cup sesame seeds
½ cup sunflower seeds
2 cups tahini
1 cup honey
1 tsp vanilla
DIRECTIONS:
- Combine dry ingredients
- Mix sunflower seed butter or tahini with honey and vanilla.
- Combine wet and dry ingredients.
- Line baking sheet with parchment paper. Spread mixture into a one inch high rectangle (mix is sticky). Cut into 12 bars.
- Bake at 350° for 15 minutes. Or you can dehydrate.