Chewy Granola Bars GF/DF

Healthy snacking granola bars that are easy to make, and take along.

1 1/4 c. certified GF old-fashioned rolled oats. Place 1/2 in the food processor so they are chopped.
1/2 c. certified GF oat flour
1/2 c. GF flax seed
1/3 c. granulated coconut sugar
1 tsp. ground cinnamon
1/4 tsp. Himalayan sea salt
1 1/3 c. walnuts, almonds, and/or pumpkin seeds roughly chopped
1 c. organic GF coconut shreds
8 oz. dried cranberries
8 Tbsp. virgin coconut oil, melted
3 Tbsp. each of Agave and Pure maple syrup
1 Flegg (Ground Flaxseed “Egg” made from 1 tbsp. ground flaxseed and 3 tbsp. water. Mix and let sit until thickened.)
1/2 tsp. pure vanilla extract

Preheat oven to 325 degrees. Using a greased 9×9″ square pan, place parchment paper in it and leave enough to overhang. Set aside.
Mix the dry ingredients together thoroughly.
Add in the chopped nuts, coconut shavings, and dried fruit.
In a medium mixing bowl, place the melted coconut oil, Maple syrup, Agave syrup, flax egg and vanilla and whisk together
Add the wet mixture to the dry ingredients combining thoroughly.
Scrape the mixture into the parchment lined pan and press it down firmly.
Bake in preheated oven for 15 minutes, then turn and bake another 10-15 minutes until toasted and browned.
After cooling for a few minutes, gently lift the granola square onto a wire rack to cool for 1/2 hour.
Place the granola in the refrigerator until it is firm. Slice into 18 small rectangular bars with a sharp knife.
Refrigerate in an airtight container to store for a week. They can be frozen for longer.