3 cups gluten-free rolled oats
1 cup brown rice flour
½ cup (packed) light or dark brown sugar
1 tsp baking soda
1/4 tsp salt
3/4 cup honey
½ cup butter or margarine (melted)
1 tsp pure vanilla extract
3 egg whites, blended together
1 tsp cinnamon
½ tsp nutmeg
¼ cup raisins
¼ cup dried cranberries
¼ cup dried blueberries
¼ cup dried chopped dates (feel free to use your favorite dried fruits instead of suggestions)
2 Tbs sesame seeds
2 Tbs ground flax seed
2 Tbs Salba
2 Tbs coconut (optional)
¼ cup finely chopped almonds or walnuts (optional)
Preheat oven to 350 degrees
Spray a large cookie sheet with non-stick spray
In a very large bowl, combine the oats, flour, brown sugar, spices, baking soda, salt, dried fruit, seeds, Salba, coconut, and nuts.
Mix together in separate bowl the honey, melted butter, egg whites and vanilla.
Add the wet ingredients to the dry ingredients until thoroughly combined.
Press this mixture evenly into the cookie sheet with your fingers. It helps to keep your fingers wetted with water when pressing into the pan.
Bake for 20 minutes.
Let cool in pan on a wire rack. Cut into bars and store in refrigerator or freezer.
Yield about 30 bars, depending on what size you cut them.