This is the most flexible recipe I have ever used. It is perfect for those who do not feel comfortable baking, since no matter how you make it, it will taste good. It can be fat free, gluten free, grain free, dairy free. And it tastes great. This recipe works as muffins and as bars or squares.
Don’t want to bake at all? Use almond flour and a dehydrator instead.
You can mix it up the night before and bake the next morning.
The finished product freezes perfectly. The recipe is moist so refrigerate if you are keeping it for days.
And if you prefer a savory flavor, swap out the dried fruits for chopped vegetables, change the spices and use flours that complement the flavor you want. You can keep the carrots or substitute grated cabbage or potatoes or daikon or any other grate-able roots. You can make a totally different flavor every week, for every occasion.