These bars are packed with healthy plant-based fats to make your skin glow!
I adapted the recipe from the very talented Angela Liddon of the blog 'Oh She Glows' and these are by far the most delicious bars I have tried in a long time! Nutty, chewy, hints of sweetness and warming spices and they leave you satisfied, energised and nourished, without any bloating or heaviness. 

I decided to recreate these bars with a few substitutes because my partner was experiencing dry skin, and with some added plant based omegas, three days later he was saying how smooth and healthy his skin felt!! Food is medicine :) 

Here is a link to the original recipe as well :) http://ohsheglows.com/2016/09/26/new-mama-glo-bars-lactation-friendly-nut-free/

These bars are nut free, refined sugar free, gluten free & extremely versatile, I cut them into squares to top my smoothie bowl, had whole as a snack, adapted into a dessert.... Try them and let me know what you think!! 

Ingredients:
For the dry ingredients:

• 1 1/2 cups (150 g) gluten-free rolled oats
• 3/4 cup (25 g) gluten-free rice crisp cereal
• 1/4 cup (40 g) white sesame seeds: toasted or raw 
• 1/4 cup (40 g) pepita seeds: toasted or raw
• 1/4 cup (30 g) ground chia seed meal
• 1/3 cup (45 g) chopped dates or dried figs 
• 1 tablespoon hemp seeds 
• 1 tablespoon cinnamon
• 1 tablespoon mesquite 
• 1/4 teaspoon pink Himalayan salt or fine sea salt

For the wet ingredients:

• 1/2 cup (125 mL) brown rice syrup*** No subs.
• 1 tablespoon (15 mL) coconut nectar. 
• 1/4 cup (63 g) smooth sunflower seed butter: Store bought or homemade 
• 1/2 tablespoon (7.5 mL) coconut oil

Directions:

1. Line a 9-inch square pan with a piece of parchment paper. I like to leave some overhang so the bars are easy to lift out after freezing.
2. In a large bowl, stir together the dry ingredients (oats, cereal, sesame seeds, pepita seeds, ground chia, dried fruit, hemp seed, cinnamon, mesquite and salt).
3. Add the brown rice syrup into a small pot over low heat. Stir in the coconut nectar, sunflower seed butter, and coconut oil until combined. When the mixture is warm and runny remove from heat. 
4. Immediately pour the brown rice syrup mixture over the dry ingredients and with a large metal spoon, stir until the oats are fully coated in the syrup mixture. We don’t want any dry patches, so mix well.
5. Scoop the mixture into the prepared pan and spread out evenly. I like to lightly wet my hands and use them to spread the mixture out. Grab a small pastry roller if you have one, and roll the mixture until even and smooth. Or, simply press down firmly with your hands—the more you pack down the mixture the better the bars hold together. Using your fingertips, press the mixture downward along the edges to create straight edges.
6. Place the pan in the freezer, uncovered, for about 10 to 15 minutes until the bars firm up enough to slice. Remove the slab and place on a cutting board. With a pizza slicer or sharp knife slice the bars into 12 equal bars.
7. Wrap each bar separately in plastic wrap. Store in the fridge for up to 1 week, or freeze the wrapped bars in a freezer-safe zip bag for 4 to 6 weeks. The bars will firm up when chilled. You can let them sit at room temperature for 5–10 minutes before enjoying, if desired.