Gluten free/Dairy free/Vegan
1 package Whole Grain Oatmeal Spice Cookie Mix from The Pure Pantry
1/2 cup orange juice
1/2 cup agave nectar
1 large egg beaten (or equivalent egg replacer)
2 tablespoons vegetable oil or coconut oil
1 cup chopped raw almonds
1/4 cup ground flax meal or ground almond meal
1/2 cup dried cherries (can substitute dried cranberries, blueberries or raisins)
Preheat oven to 350˚F. Spray an 8 inch square baking pan with cooking spray.
Place Oatmeal Spice cookie mix in large mixing bowl. Make a well in the center and add the orange juice, agave nectar, egg, oil and whisk until just combined. Stir in almonds and dried cherries (or other option).
Spread the batter evenly in the pan to the edges. Bake until lightly browned, about 25 minutes. Cool in the pan. Invert onto a cutting board. Using a sharp knife, cut into 12 bars. Bars can be stored in airtight container for up to a week and can be frozen for up to three months.