Ingredients
Equipment
Method
- Grease a nine-inch-square glass or ceramic dish with a little extra coconut oil. Have the finished dry nut ingredients and plain almond butter ready.
- Gently melt the measured coconut oil only until fluid. Let it cool while remaining pourable; do not add hot oil to the food processor.
- Add the measured almond meal, dry sprouted flax meal, almond butter, dried coconut, apricots, cooled fluid coconut oil and salt to the Ninja BN801 food-processor bowl fitted with its chopping blade.
- Process until smooth and evenly combined. Stop the machine before scraping down any dry pockets, then process again as needed. The mixture should be thick and hold together when pressed, with no loose dry meal or large apricot pieces.
- Transfer to the greased dish. Press and spread evenly into the corners, leveling the center as well as the edges.
- Cover and refrigerate overnight, until the whole slab is firm enough to cut. Check the center as well as the edges.
- Cut with a sharp knife into the pieces you want. Keep covered and refrigerated between servings. At 2×, make two processor batches and use two nine-inch-square dishes to preserve the thickness.
Notes
Dry almond meal: Measure two cups of finished dry fermented almond meal, made from skinless almonds. Wet fermented flour carries additional water and is not the dry form used here.
Flax: Use half a cup of dry, finely ground meal made from sprouted flax seeds. The linked manufacturer label illustrates a plain single-ingredient form. Do not add flax gel, whole seeds, a chia blend or soaking water.
Almond butter: Use half a cup of plain fermented almond butter, not the honey-sweetened spread. Stir any separated oil back through the jar first. Its flavor differs from ordinary roasted butter.
Oil: Half a cup of melted, cooled but fluid coconut oil goes into the mixture. Extra greasing oil is separate and unmeasured.
Chilling: Cover and refrigerate overnight until the center is firm enough to cut. No fixed preparation time, overnight hour count or full-recipe total is given.
Yield: One nine-inch-square batch. Cut pieces to the size you want; the number depends on your cuts.
GAPS and allergens: Full GAPS after prepared nuts, dried fruit and flax fiber are introduced and diarrhea and abdominal pain have settled. The whey-cultured almond ingredients contain dairy. Contains almonds; no eggs. Not early Intro, No-Plant, dairy-free or nut-free.
Sweetness: Dried apricots supply the fruit sweetness. There is no added honey or syrup, but the bars are not sugar-free.
Keeping: Keep covered and refrigerated, use clean utensils and label the preparation date. The bars soften as the coconut oil warms.
Scaling: At 2× double all measured ingredients, make two processor batches and use two nine-inch-square dishes. Extra greasing oil remains unmeasured.