1 tsp vanilla
1 cup shelled pumpkin seeds (chopped)
2/3 cup sunflower seeds
6 Tbsp sesame seeds
2/3 cup dried apricots (chopped)
2/3 cup raisins
2/3 cup pitted dates (softened and chopped)
1 cup flaked coconut (chopped)
pinch of salt
pinch of cinnamon
Preheat the oven to 350 degrees and grease an 11×13 pyrex dish with coconut oil.
Chop each of the following in batches and place in a large bowl: Pumpkin seeds, sunflower seeds, sesame seeds, coconut flakes, apricots, dates, and raisins.
Blend eggs, salt, and cinnamon until completely combined. Combine all dry ingredients in the large bowl. Pour egg mixture over dry ingredients and mix well. Press down into your greased pyrex dish.
Bake for 25 minutes.
Let cool completely and slice into bars.
I wrap individual bars in wax paper and store in the freezer in an airtight container for up to 3 months. They make a yummy preschool snack.