breakfast bar recipe, perfection!

So, one of my first posts was about gluten-free, egg-free, milk-free breakfast bars. The original recipe I used was too greasy for my taste. The next 2 attempts each had their own problems. This morning I made another batch, slightly tweaked to fix the problems. They came out perfectly, IMHO. Very muffin-like. Texture was similar to a quick bread, not overly greasy, dense or sweet. I am very pleased! I think I'm going to use this as a model for some different flavors of quick breads and muffins in the near future.

Anyway, here's the recipe:

dry:
2 c ground almonds
1 c rice flour
1 teaspoon baking soda
1/2 c dried blueberries & cherries, combined
1/2 c finely diced candied orange & lemon peel, combined
1 c pumpkin seeds, lightly chopped
1 c sunflower seeds, lightly chopped

wet:
3 very ripe bananas (should be mushy)
1/2 c agave syrup
1/2 c vegetable oil
1 tablespoon honey

Preheat oven to 325

Put all the dry ingredients into a bowl, sealable container or large zipper food storage bag and mix well.

Put the bananas into a large mixing bowl and use the mixer to liquefy them. (If you're using a Kitchenaid-type mixer, use the paddle attachment.) Add the rest of the wet ingredients. Mix well.

Line a 9x13-inch pan (Note 1) with parchment, and grease any portion of the inside of the pan that the parchment is not covering.

Working quickly, mix the dry ingredients into the wet, just until combined.

Pour batter into pan, and bake for approximately 30 minutes, till the top begins to brown. (Note 2)

Cool and cut into 10 pieces.

Note 1- next time I make this, I'm going to use a muffin tin instead of a big pan.
Note 2- all of the ingredients in this recipe are safe to be eaten raw, therefore, you only need to cook it long enough for it to 'set up'