​Pumpkin-spiced granola bars

This tasty nut-free bar is nutritionally dense - perfect for breakfast or an afternoon snack.
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The ingredients contain a lot of zinc, which is great for keeping immune systems strong, and magnesium to help with migraines—and even lift moods. And with lots of healthy oils, specifically omega-3s, this delectable bar can also help reduce inflammation.
Yield: 16 to 18 bars

* 2 cups (450g) raw pumpkin seeds
* 1 cup (80g) unsweetened shredded coconut
* 1 cup (125g) dried unsweetened cherries or blueberries, chopped
* ¼ cup (44g) whole flaxseeds
* ¼ cup (41g) chia seeds
* 1 tsp pumpkin pie spice
* 1 teaspoon ground cinnamon
*  ¼ tsp sea salt
*  ½ cup (123g) canned pumpkin purée
* 1 cup (340g) coconut nectar or raw honey
* 3 tbsp (40g) coconut oil
* 1 tsp vanilla extract
1. Preheat the oven to 275°F (140°C, or gas mark 1). Line a 9 x 13-inch (23 x 33cm) baking tray with parchment paper.
2. In a large bowl, stir together the pumpkin seeds, coconut, cherries, flaxseeds, chia seeds, pumpkin pie spice, cinnamon, and salt. Then add the pumpkin and stir as best you can.
3. In a small saucepan over a medium heat, whisk together the coconut nectar, coconut oil, and vanilla and bring to a slight boil.

4. Remove from the heat and pour the liquid mixture over the dry ingredients with the pumpkin and mix together.

5. Pour the mixture onto the prepared baking sheet. With another piece of parchment paper on top, press down firmly until you have a flat, even thickness, about ½ inch (1.5 cm) thick.

6. Remove the top layer of parchment and bake for 30 to 35 minutes, or until the bars start to harden.

7. Remove from the oven and let cool completely. Refrigerate for an hour or so before cutting into bars. Store in the fridge.
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Extract take from Super Paleo Snacks by Landria Voigt, published by Fair Winds Press.

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