Ingredients
- 1 cup dried Montmorency tart cherries, coarsely chopped
- 1/2 cup oat flour
- 1/2 cup sugar
- 1 1/2 cups gluten-free oats
- 1/2 teaspoon salt
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground cinnamon
- 1 cup pecan halves, coarsely chopped
- 1 cup coconut flakes
- 1/2 cup melted butter
- 1/4 cup honey
- 1/2 cup almond butter
- 1 teaspoon vanilla extract
Directions
Preheat the oven to 350°F. Line an 9″ x 9″ pan with parchment paper. Spray paper and any exposed pan with oil spritzer or baking spray.
Combine dry ingredients (flour, sugar, oats, spices, fruit and nuts) in a large mixing bowl.
In a saucepan over med-low heat, melt the butter. When the butter is almost melted, add the honey and almond butter. Stir slowly to combine. Add vanilla after the other wet ingredients are combined.
Pour wet ingredients over bowl with dry ingredients. Stir to FULLY combine wet and dry.
Add to pan. Push down into pan, pressing with fingers.
Bake 30-40 minutes until firmly set.
Cool on counter. Refrigerate for 30 minutes to set. Cut into 9 rectangles.
Putting these in the refrigerator to set will allow them to set into a bar consistency. They will cut easier and maintain their shape.
Credit to choosecherries.com