1 cup lightly salted pistachios, shelled (plus a handful for topping)
1 cup gluten free rolled oats
1/4 teaspoon cardamom
1/8 teaspoon cinnamon
1/4 cup maple syrup
2 tablespoons avocado oil
1/2 teaspoon vanilla extract
1/3 cup unsweetened flaked coconut, for topping
Dairy-free non-stick baking spray
Method of preparation:
Preheat the oven to 350 degrees F. Line a loaf pan with a piece of parchment paper that overhangs to create handles on two sides, then spray with non-stick baking spray.
In the bowl of a food processor combine the pistachios, oats, cardamom, and cinnamon; pulse until a coarse meal forms. Add the maple, oil, and vanilla then pulse to combine. The mixture will be sticky but should pack together slightly.
Pour the mixture into the prepared pan and spread out evenly. Sprinkle the top with a handful of pistachios and the coconut flakes.
Bake for 20 to 25 minutes or until the edges are golden brown and the coconut flakes are nicely toasted.
Allow to cool for 1 hour. Remove from the pan using the parchment handles and place on a cutting board. Using a serrated knife cut the bar into squares. Store in an airtight container.