about 6 cups
1 cup almonds
1/2 cup pecans
1 cup rolled oats
1/2 cup uncooked buckwheat
1/4 cup unsweetened shredded coconut
1/4 cup pepitas
1/4 cup sunflower seeds
2 tablespoons chia seeds
2 tablespoons unsweetened cacao nibs
1/2 cup raisins
1 teaspoons cinnamon
1/4 teaspoon salt
1 very ripe banana
2 tablespoons coconut oil
2 tablespoons almond or peanut butter
1 teaspoon vanilla
1. Place the dates in a small bowl and cover with hot water.
2. Preheat oven to 300 degrees F. Line a large baking sheet with parchment paper.
3. Put half of the almonds in a food processor and pulse until it is about the consistency of flour, then place in a large bowl.
4. Then add the rest of the almonds and the pecans to the food processor and pulse until chopped, add to the bowl with the ground almonds.
5. Stir in the remaining dry ingredients (through the salt).
6. Put all the wet ingredients (banana through vanilla) and the dates, including the soaking water, in the food processor and run until smooth and liquid consistency.
7. Add wet to dry and mix until everything is coated, it will be very wet.
8. Pour onto prepared baking sheet and spread evenly, then push down firmly so it is one big piece.
9. Bake for 35-45 minutes, check every once in a while to make sure it doesn't burn. The edges should be lightly brown and it should no longer feel wet.
10. Cool completely on a cooling rack, at least one hour. It will harden.
11. Break into clusters. Store in an airtight container.
Use any combination of nuts, seeds, dried fruit.
Gluten-free (use certified GF oats if necessary.)
modified from Angela Lindon, The Oh She Glows Cookbook