Best Bars

December 7, 2016
/ Recipes
/ By Dr. Christine Sauer

Makes 12-24 bars, depending on size.

gluten-free, paleo, dairy-free, egg-free, yeast-free

Ingredients:

4 cups puffed rice cereal (no other ingredients) or cooked brown rice

1 1/2 cups dried cranberries (I buy them here)

1/2 cup sunflower seeds (I buy them here )

1/2 cup roasted pumpkin seeds (I buy themhere)

1/4 cup psyllum husk powder (optional)

1/2 cup tahini (I buy mine here )

1/2 cup coconut oil

1 cup almond or peanut butter

1/2 cup unpasteurized raw honey (I buy mine here )

1 teasp. vanilla extract.

Pinch of sea salt or himalayan salt

In large bowl, combine cereal, cranberries, pumpkin and sunflower seeds and psyllum husk powder. Set aside.

In saucepan, combine tahini, nut butter, coconut oil and honey. Stir and heat over low to medium heat until all is melted and mixed well. Add Vanilla at the end.

Pour liquid mix over dry ingredients in a bowl and mix well until all is coated.

Place mix in 9″ x 13″ baking dish, lined with parchment paper. Press down with spatula to an even thickness.

Cool at least for an hour (better overnight) in the freezer, then remove from dish, place on cutting board, remove the parchment paper and cut in bars. Enjoy.

Store in the freezer in airtight bag or container.

About the Author Dr. Christine Sauer

Dr. Christine Sauer, MD,ND(Ger), INHC, CBHC is a German-trained conventional as well as naturopathic physician, a Certified Brain and Mental Health Expert and Coach and a Certified Integrative Nutrition Holistic Health Coach. Through her own journey from successful owner of a large practice in Germany through the abyss of mental and physical health to complete recovery she discovered her unique process to help her clients achieve lasting health and wellness. Her mission is to change the world for the better, one life at a time. Her hobbies are science, learning new things, cooking, gardening and her backyard chickens and dogs.

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