1-1/4 cups oat or spelt flour

1 tablespoon chia seeds

3 tablespoons water

2 cups rolled oats

4 teaspoons ground Kashmiri Curry 

1 teaspoon baking powder

1 teaspoon baking soda

1 teaspoon Kosher Salt Diamond Crystal 

1-1/2 cups (15 oz can) white beans, rinsed and drained

1/4 cup coconut oil, melted

1/2 cup honey or maple syrup

1 orange, zested, then juiced (about 1/3 cup of juice)

1/4 cup applesauce, pureed pumpkin or mashed sweet potato

1 teaspoon vanilla extract or Heilala Vanilla Paste 

3/4 cup dried fruit (blueberries, apricots, cherries, cranberries, figs)

1/3 cup pepitas (pumpkin seeds)

1/3 cup pistachios, chopped

1/2 cup dark chocolate chips or chopped dark chocolate

1-1/4 cups rolled oats or cereal flakes (bran, wheat, corn, rice)

1/3 cup popped quinoa

Preheat oven to 350 degrees. Line baking sheet with parchment paper or, for bars, spray and line with parchment paper a 9x13 pan.

Combine chia seeds with water in a cup, mixing well, and set aside for 15 minutes. In a large bowl, combine flour, oats, baking powder, baking soda and salt.

Drain & rinse beans and pulse in a food processor with melted coconut oil until smooth. Add honey/maple syrup, zest, orange juice, chia gel, applesauce (or pumpkin/sweet potato), Kashmiri Curry and vanilla. Pulse until smooth. 

Add the bean mixture to flour mixture and combine well. Next add the dried fruit, nuts, popped quinoa and cereal flakes and mix well. It will be a very stiff dough.

If making cookies, portion dough out into 12 equal portions and roll into a ball. Place on cookie sheet and flatten with your palm so that it's about 1/2 inch tall. Bake for 15 - 18 minutes, or until golden brown. If making bars, scrape mixture into prepared pan and press down well, so that it is evenly compacted. Bake for 24 - 28 minutes, or until golden brown.

Let cool completely. These can be stored in an airtight container at room temperature or in the refrigerator for a week.