chewy date and seed bars

I've packed in as much protein as possible into these tasty gluten free/nut free bars.  They are perfect for your lunch or an afternoon hike this weekend.  Enjoy!

Chewy Date and Seed Bars - adapted from Eshun Mott
makes 15 bars

1 cup chopped dates
1/2 cup orange juice
1 cup rolled oats
1 cup hulled, roasted, unsalted pumpkin seeds (pepitas)
1 cup hulled, roasted, unsalted sunflower seeds
1/2 cup chopped dried apricots
1/4 cup dried blueberries
1 Tablespoon freshly grated orange zest
1/4 cup toasted sesame seeds (optional)
1/4 cup medium sweetened coconut
1/4 cup brown sugar
1/4 cup quinoa flour (can substitue oat flour)
1/4 cup canola oil
3/4 teaspoon salt

Preheat oven to 350 degrees F.

Line an 8 inch square pan with parchment paper.  Set aside.

Combine dates and orange juice in a small saucepan over medium low heat.  Bring to a simmer and continue simmering until dates are very soft and juice has almost disappeared.  This takes approximately 3-4 minutes.

In a medium sized bowl, combine oats, pumpkin seeds, sunflower seeds, apricots, blueberries, orange zest, sesame seeds, coconut, brown sugar, quinoa flour, canola oil and salt.  Toss to combine.  Stir in dates and mix thoroughly.  Press into the prepared pan.

Bake for 35 minutes or until top is evenly golden.  Let cool completely.

Use the parchment paper to lift the baked mixture out of the pan.  Transfer to a cutting board and cut into squares or bars.  Keep in a sealed container until ready to eat.