PEPITA AND ALMOND SQUARES

SERVES 16 SQUARES

1 cup almonds, coarsely chopped

1 cup old-fashioned oats

2⁄3 cup pepitas

2⁄3 cup dried cranberries

1⁄2 cup unsweetened shredded coconut

1⁄4 cup raw shelled hempseed

1⁄3 cup peanut butter

2⁄3 cup brown rice syrup

1⁄4 cup maple syrup

2 tsp vanilla extract

NUTRITIONAL VALUES

Calories: 181kcal
Fat: 9.6g (2.8g S.Fat)
Carbs: 21g
Protein: 4.9g
Sugar: 12.6g
Sodium: 37mg

METHOD

Line an 8-inch square baking dish with parchment paper, extending 3 inches on opposite sides. This will be used as a handle to lift the squares from the dish.

Combine the almonds, oats, pepitas, cranberries, coconut, and hempseed in a large mixing bowl. Combine thoroughly. Stir in the peanut butter, making sure it's evenly distributed. When most of it has been worked in, you can use your fingers.

In a small saucepan, combine the brown rice syrup, maple syrup, and vanilla extract. Bring to a boil and continue to cook until it reaches the hard ball stage on a candy thermometer, 260°F (127°C). When this temperature has been reached, quickly pour over the almond mixture, and thoroughly stir. It will quickly begin to harden. Pour into the prepared dish and press down as firmly and evenly as possible. Refrigerate for at least 30 minutes before serving.

Grab the parchment paper "handles" and lift out of the dish. Place on a cutting board and cut into 16 squares.