Salted Apple Caramel Pumpkin Oat Bars

SALTED APPLE CARAMEL PUMPKIN OAT BARS

By Debbie Adler

Makes 16 bars

MUST HAVE

10 Medjool Dates, soaked for 20 minutes and drained

¼ cup sunflower seed butter

2 medium (about 5.3 ounces each) green apples, peeled, cored and chopped into ½-inch chunks

1 1/3 cups gluten-free oats

¼ cup sunflower seeds

¼ cup pumpkin seeds

½ cup pumpkin puree

1½ tablespoons cinnamon

1 teaspoon ginger powder

¼ teaspoon sea salt

3 tablespoons water

Caramel Sauce

¼ cup maple syrup

¼ cup sunflower seed butter

1/8 teaspoon sea salt

MUST DO

1)   Preheat the oven to 300°F. Line an 8 x 8-inch baking pan with parchment paper.

2)   To make the bars: Add the dates, sunflower seeds and apples to a food processor and blend until combined.

3)   Add the oats, sunflower seeds, pumpkin seeds and pulse to combine.

4)   Add the pumpkin puree, cinnamon and salt and pulse to combine. Then blend adding the water 1 tablespoon at a time until the mixture comes together but still has some texture.

5)   Spread the mixture into the prepared pan. Smooth down evenly with the back of a wet spoon or wet hands.

6)   Bake the bars until the oats turn a light golden brown, about 20 minutes.

7)   Transfer the pan from the oven to a wire rack and let sit for at least 15 minutes before putting in he freezer for 1 hour.

8)   Transfer the parchment paper with the bars to a cutting board and cut into 16 bars.

9)   To make the caramel sauce: Add the maple syrup and sunflower seed butter to a small bowl and mix until thoroughly combined. Drizzle the caramel over the bars and serve.

Serving size: 1 bar CALORIES 130; TOTAL FAT 4.7g; PROTEIN 3.1g; CHOLESTEROL 0.0g; SODIUM 65 mg; FIBER 4.5g; SUGARS 13.0g; TOTAL CARBOHYDRATE 21.0g