Ingredients
- 1 Cup Bonne Maman Apricot Preserves
- 1 Cup Hulled Sunflower Seeds
- 3 Cups Gluten-Free Rolled Oats
- ⅛ Teaspoon Pink Himalayan Salt
- ½ Cup Virgin Coconut Oil
- ¼ Cup Pure Maple Syrup
- 3 Tablespoons Honey
- 1 Tablespoon Almond Butter
- ½ Cup Raw Pecans
Directions
Preheat the oven to 350°F (180°C).
Spread the sunflower seeds and pecans on a baking sheet. Roast for 10 minutes. Remove from the oven and set aside.
Line a 9-inch square pan with parchment paper. In a food processor, pulse the sunflower seeds, oats, into a coarse flour.
In a sauce pan, melt the oil over low heat. When oil liquid consistency, whisk in the maple syrup, honey, and almond butter until mixed. Combine this wet mixture to the food processor with the oat mixture. Process until evenly combined.
Set aside 1 cups of the oat mixture for the topping. Put the remaining amount of mixture into the square pan and press firmly to make the base layer (wetting your hands first makes it less messy!)
Pre-bake this base layer for 10 minutes. Remove from the oven and let cool for 5 minutes.
Spread the Bonne Maman Apricot Preserves in an even layer over this base crust. Roughly chop the pecans and mix with the remaining 1¼ cups oat mixture. Crumble this pecan and oat mixture evenly over the jam. Sprinkle with pink salt.
Bake, uncovered, for 13 to 19 minutes more, until the top is firm.
Cool in the pan for 45 to 60 minutes, then move the pan to the freezer for 30 minutes until completely cool (excessive cooling process, I know, but it is a must!). Remove from freezer and cut it into bars.
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