1¼ cup (125grams)rolled, old fashioned, or quick oats , GF if necessary
INSTRUCTIONS
If your dates are not soft and a bit hard and dry, soak them in boiling water for 10-15 minutes before you begin. Drain well.
Line an 8 x 8-inch pan with parchment paper.
Add the oats to a food processor and blend until they are small, coarse flour textured pieces. Transfer to a large mixing bowl and set aside.
Put the dates in the food processor (no need to wash it) and process until really finely chopped and starting to ball up.
To a small saucepan, add the chopped dates, almond butter, brown rice syrup, vanilla, salt and cinnamon.
Warm over a low to medium heat until everything is melting together then give it a really good mix so everything is combined, smushing the dates up a bit in the mixture.
To the oats in the bowl add the flax, chopped dried apple, puffed rice and oats. Stir well.
Pour/spoon in the warm mixture from the pan. Be sure to scrape the pan out well and not leave any behind.
Stir everything together until all the dry ingredients are coated. It does take a bit of elbow grease as the mixture is very stiff. Be sure to scrape into the bottom of the bowl so you don't miss any dry bits.
Spoon into the prepared pan and press down really, really, well all over so it's flat and compacted then cover and put in the fridge to set for 3 to 4 hours.
Once set, cut into bars or squares.
NOTES
Store the bars/squares in the fridge. They keep well for 3 weeks or can be frozen for up to 3 months.