Recipe from Diane Imrie and Richard Jarmusz book; Cooking Close to Home: A Year of Seasonal Recipes
1 ½ cups rolled oats
¾ cup pecans, chopped
¾ cup dried fruit (cranberries, apples, cherries, blueberries)
¼ cup plus 2 tablespoons whole-wheat flour
¼ cup canola oil
6 tbs maple syrup
4 tbs ground flax seed
3 tbs maple sugar
2 tbs apple cider or water
2 tsps white sesame seeds
1 tsp vanilla
Preheat the oven to 375ºF.
In a mixing bowl combine the oats, pecans, dried fruit, whole-wheat flour, canola oil, maple syrup, flax seed, maple sugar, cider, sesame seeds and vanilla. Mix on low speed until the mixture is blended together and becomes stiff, about 2 minutes.
Place the mixture into a lightly oiled 9-inch by 7-inch pan. Spread the mixture out evenly across the pan and smooth the top.
With a knife cut the mixture into bars that are about 5-inches by 3 inches, leaving 1/8-inch between bars.
Bake in the oven for 19 to 21 minutes until bars are lightly golden brown around the edges.
Remove from the oven and set aside to cool for 30 minutes. Remove bars from pan with a spatula. They should separate easily into bars. Store in a cookie tin or freeze.