Fruit and Nut Breakfast Bars (SCD, Paleo, Gluten-Free, Dairy-Free)

• Filling and scrumptious
• Cut them into individual squares or bars, wrap in plastic and freeze to grab on the go (I actually think they're extra-yum when they're frozen)
• Makes 9 1/2 x 5" bar, app. an inch thick

1 1/4 cups almond meal

1/4 cup dried coconut flakes

Dash of salt

1/4 cup nut butter (I used cashew butter)

1/2 teaspoon vanilla

1 1/2 tablespoons oil

1/3 cup honey

1/2 cup dried fruit (I used 1/4 cup raisin and a 1/4 cup pitted chopped Medjool dates)

-Preheat oven to 190C/375F and line the bottom of a standard loaf tin with baking paper

-Mix nut butter, vanilla, oil, honey and dried fruit together

-Add almond meal, coconut flakes and salt and mix well (it's a very thick batter, so you'll have to work hard)

-Plop batter into the lined pan and press it down into the pan until it's an even thickness all over

-Bake for 25 minutes

-Allow to cool completely before cutting or they'll be a wee bit crumbly