6 ripe medium bananas
2 tsp. Vanilla
4 C gluten free rolled oats
1 cup petites
1/2 cup cashews crushed
1 cup almonds crushed
1/2 cup flax seed
1/4 cup raw honey
1-2 tbsp. stevia powder
Preheat oven to 350 degrees. Purée bananas, vanilla, honey, stevia in blender.
Mix dry ingredients in a bowl. Add purée to dry ingredients and mix well. Pour mix onto a oiled baking sheet or baking sheet lined with parchment paper. Bake for 25 minutes and cool. Cut into bars and wrap in waxed paper and ribbon. Store in refrigerator.
