1 cup pitted dates
1 cup gluten free rolled oats
1/2 cup sunflower seeds, raw or roasted
1/2 cup pumpkin seeds, raw or roasted
1/4 cup black sesame seeds
1/4 cup white sesame seeds
2 tablespoons flax seeds
1 cup dried cherries (or other dried fruit), chopped
1/2 cup SunButter, any variety
1/4 cup maple syrup
Heat oven to 325°F. Line a 9 x 9 inch square cake pan with parchment paper, allowing the paper to hang over the edges. Set aside.
Pulse the dates in a food processor until chopped. Add the oats, sunflower seeds, pumpkin seeds, both sesame seeds, flax seeds, and dried fruit. Pulse several times until everything is chopped. Transfer the mixture to a mixing bowl.
Add the SunButter and maple syrup and mix well. Put the mixture into the prepared pan and press down firmly.
Bake for 25 to 30 minutes or until set and golden brown. Let cool in the pan.
Using the paper, pull the cooled mixture out of the pan and cut into bars.