Ingredients

• 1/2 cup whole flaxseed (or 2/3 cup ground flax)
• 1/2 cup peanut butter
• 1/3 cup honey
• Pinch salt (two pinches if peanut butter is unsalted)
• 1/3 cup water
• 2/3 cup dried fruits (raisins, cranberries, chopped apricots, etc.)
• 2/3 cup nuts or seeds (sunflower, pumpkin, chopped almonds, etc.)

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Instructions

1. Preheat oven to 325.
2. Grind whole flaxseed in a coffee or spice grinder. Combine with peanut butter, honey, salt, and water in large bowl and stir to combine.
3. Add dried fruits, nuts and seeds in whatever combination you like. Batter will be very stiff.
4. Spray 12 cup muffin tin with nonstick spray and divide batter evenly into cups. Use damp fingers to press batter into cups and flatten tops.
5. Bake 25 to 30 minutes until tops are dry and edges are a deep, toasty brown (bars will not rise). Cool completely and store in air-tight container for up to two weeks.