Mini oatmeal and raspberry granola bars

1/2 cup Cuisine Soleil coconut flour

2 cups quick-cooking oats

1 tbsp. psyllium

2 c. at the table of black chia

1 pinch of salt

1/2 cup pumpkin seeds, finely chopped

1 tbsp. vanilla

1 tbsp. vegetable oil

1/2 cup honey

1 tbsp. maple syrup

1 cup raspberries

Coarse salt

Coarse sugar

1. Mix together the coconut flour, oats, psyllium, chia, salt and pumpkin seeds.

2. In a separate bowl, combine the vanilla, oil, honey and maple syrup.

3. Add the liquid ingredient mixture to the dry ingredient mixture and mix well.

4. Fill each of the pans halfway and press firmly.

5. Add a small layer of raspberries, shelling them to cover the mixture.

6. Cover the raspberries with the remaining granola bar mix and press well.

7. Bake at 300°F for about 20 minutes.

8. Let cool.

9. Add a glaze of your choice* and lightly sprinkle the glaze with coarse salt and coarse sugar.

10. Allow the frosting to set before eating.