Prep
½ cup dried dates
 
Chop dates, be careful of the pits!

Bars
2 cups raw almonds
½ cup maple syrup
⅔ cup coconut oil
2 teaspoon vanilla
1 teaspoon Himalayan salt
½ cup sunflower seeds
1 teaspoon cinnamon
½ teaspoon nutmeg
4 cups oats
1 cup shredded coconut
¾ cup sliced almonds
¼ cup chia seeds
⅓ cup dark chocolate chips

Line a 9” x 9” baking pan with wax paper.
 
In a blender or food processor, combine 2 cups raw almonds, maple syrup, coconut oil, vanilla and salt.
 
In a separate bowl, combine remaining ingredients. Stir in almond mixture. Spread into pan and press evenly. Let sit at room temperature, 8–12 hours or overnight. Cut into bars.
 
Preparation: 20 minutes, plus 12 hours inactive.
Serves: 8

Prep
½ cup walnuts
 
Chop walnuts.
 
Heat a pancake griddle to medium, or 350°.

Pancakes
½ cup almond flour
2 tablespoons coconut flour
1 tablespoon chia seeds
⅛ teaspoon salt
2 teaspoon cinnamon
½ teaspoon ginger, ground
½ teaspoon nutmeg, ground
¼ teaspoon baking soda
½ cup pumpkin puree
3 eggs
2 tablespoons maple syrup
½ teaspoon vanilla extract
coconut oil for cooking pancakes

Combine dry ingredients in a bowl. Whisk together wet ingredients in a small bowl. Add wet to dry ingredients, stirring just long enough to mix. Some lumps will remain in the batter.
 
Add enough coconut oil to the pan to grease the center.
 
Pour batter in approximately ¼ cupsful onto pan and spread out into pancake shape (the batter will be a bit thick and need some help to form a circle)
 
Cook for about 3-4 minutes on the first side, carefully flip and cook for another 1-2 minutes on the second side. Repeat with remaining batter, adding more coconut oil to the pan as needed

Serve
Serve along with slices of your favorite fruit and pure maple syrup or applesauce.
 
Preparation: 45 minutes
Serves: 4