Pecan Breakfast Bars

(Can be made the day before.
Let cool & refrigerate overnight.
Warm up in the morning.)

Put:
4 c sliced ripe bananas
(or 2 1/4 c mashed)
1/4 t coriander (optional)
1 t salt
1/4 c almond butter
1/2 c honey
in a blender & blend for 10 - 15 sec.
Pour in a large bowl or mixer bowl.

Add to the large bowl or mixer bowl:
(one of these whole grain flour options)
2 c wheat, spelt or kamut
OR
2 1/4 c rice or oat
1 - 1 1/2 c pecans
(depending on how much you like)
2 c rolled oats
& mix in a mixer or with a spatula.

Preheat oven at 350º
(bars need the oven preheated
to turn out well)

To keep the bars from sticking,
oil sides & bottom
of a 9x13 glass pan with:
1/2 t virgin coconut or olive oil

Sprinkle:
1/3 c unsweetened shredded
coconut or flakes
in the bottom of the pan.

Spoon the mixture into the pan.
Press mixture with a spatula or back of a large spoon making it thicker around the edges & thinner in the middle.

Top with:
1/4 - 1/2 c pecans or 32 pecans in 4 rows
& press into the mixture.

Bake uncovered at 350º for 25 min.

After baking the 25 min,
make 3 - 5 slits in the bars, to keep it flat.
Then continue baking 15 min. more.

Loosen the bars from the pan by going around the pan with a sharp knife between the pan & the bars.

Cut into rectangles.

Serve
or cool down & refrigerate in an airtight container for up to 3 days
or freeze.

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