Blackhawk Recipe

IN-FLIGHT

1. 1

   Prep and line pan

   Line an 8-inch square pan with parchment paper, leaving overhang for easy removal.

2. 2

   Toast oats (optional)

   In a dry skillet over medium heat, toast rolled oats 3-4 minutes until fragrant, stirring often. Remove and cool.

3. 3

   Warm the binder

   In a small saucepan over low heat, whisk together almond butter and honey until smooth and glossy, about 2-3 minutes. Remove from heat and whisk in vanilla extract and salt.

4. 4

   Combine dry ingredients

   In a large bowl, mix oats (toasted if using), chia seeds, pumpkin seeds, cacao nibs, dried cranberries, shredded coconut, and ground flaxseed until evenly distributed.

5. 5

   Add binder to dry mix

   Pour the warm almond butter-honey mixture over the dry ingredients. Stir with a spatula until everything is well coated and sticky.

6. 6

   Press and set

   Transfer the mixture to the prepared pan. Use a sheet of parchment or a spatula to press firmly into an even layer.

7. 7

   Chill and slice

   Refrigerate for at least 60-90 minutes until set. Lift from pan using parchment and cut into 12 bars. Store in an airtight container.