Preheat oven to 350 degrees
Ingredients
4 Granny Smith apples, diced
1 cup cranberries
1 cup raisins
1 cup chopped pecans or walnuts
2 T ground flax seeds soaked in 2-3 T water
3 cups rolled oats
1 T cinnamon
2 cups date paste (ripe bananas, apples, dates, or prunes blended together until smooth and creamy; I store this mixture in 2 cup portions in the freezer—if you are diabetic, omit the dried fruit)
Directions
With clean hands, massage ingredients together until everything is thoroughly saturated. Transfer to a lightly oiled 9” springform pan or square cake pan. Press a few, whole pecans or walnuts on top before baking.
Bake for 30-35 minutes until golden brown.
Cool before removing from the pan.
You may serve it for breakfast or garnish it with a bit of fruit leather, fruit, and nuts for a festive holiday dessert.
Emily Boller, artist, mother, and author of Starved to Obesity, lost 100 pounds more than fifteen years ago by eating an abundance of high-nutrient, plant-rich foods. Today, she’s certified in whole plant nutrition from the Nutritarian Education Institute. She’s on a mission to combine practical, no-nonsense and cost-effective tips—with easy to understand science—in order to help anyone escape the addictive grip of the Standard American Diet. And now, she’s on a mission to bring awareness to the suffocating and potentially deadly trap of eating disorders as well.