Cranberry Apple Bars



5 apples peeled and cored ½ cup apple juice to make 1 cup applesauce

1 tbsp flax meal + 3 tbsp water

2 cup of rolled oats, gluten-free

1 ½ tsp cinnamon

⅓ cup hemp seeds

⅓ cup pumpkin seeds (properly prepared, see post Soak your Nuts!)

⅓ cup dried cranberries

¼ cup maple syrup

2 tbsp coconut oil

pinch of himalayan salt


In a medium pot add ½ apple juice and apples. Cook them down over medium heat. Once they have started to soften you can take a stick blender and purée them, this will help speed up the process. Once applesauce is ready, measure 1 cup and set aside.

Preheat oven to 350°F. Prepare egg replacement, mix 1 tbsp flax meal with 3 tbsp of water and let sit for 5 minutes to thicken.

If you are using old-fashioned rolled oats give a quick pulse in the blender until they are coarsely chopped and pour them into a large mixing bowl. If you are using quick oats you don’t need to pulse them.

Take the pumpkin seeds and pulse them in the blender until they are finely chopped. This is to prevent young children from choking on the seeds. Add the pumpkin seeds, hemp seeds, cinnamon, himalayan salt to the oats and stir.

In a separate bowl combine wet ingredients, 1 cup applesauce, egg replacement, coconut oil, maple syrup.

Combine wet and dry ingredients together and stir in dried cranberries.

Line an 8 x 8 baking sheet with parchment paper and bake for 20 minutes. Let cool and cut into squares.