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“This is a recipe from the Ultramind Solution workbook. It is a gluten free/dairy free breakfast/snack bar. It goes great along side a banana for breakfast. It is tasty, healthy and very filling.”

Ingredients Nutrition


  1. Lightly coat 9" x 13" baking dish with grapeseed oil. Set aside.
  2. In the bowl of a food processor, add Brazil nuts and pulse until nuts are ground into a fine powder. Place in a large mixing bowl.
  3. Add the pumpkin seeds, almonds, sunflower seeds, flaxseeds, cranberries, cinnamon, and cereal to the bowl.
  4. In a large saucepan on the stove, add the cashew butter and honey and heat until very hot and bubbling.
  5. Transfer this mixture to the mixing bowl and mix together using a wooden spoon.
  6. Immediately press mixture firmly into the baking dish (wear rubber gloves if needed).
  7. Let cool in refridgerator.
  8. Cut into 16 pieces and serve.
  9. Wrap each bar individually with wax paper and store in the freezer.

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