Prepare a “flax eggs” by combining the ground flax and water in a small bowl. Let this sit for 10-15 minutes or until it becomes “egg-like” in texture
In a medium sauce pan, combine the palm shortening and granulated sweetener.
Once this is melted and combined, add the vanilla and almond extracts, and the almond butter.
Stir in the oats and gluten free flour. This takes a bit of work.
Press the mixture into a 9″ square pan (or an 8×8, or 7×11 – Just check the cooking time ) and cook at 350 degrees F for about 25 minutes.
Let this cool.
In a small microwave-safe bowl, melt the chocoalte chips by heating in 30 second incraments in the microwave (stirring each time) until all the chocolate is melted.
Spread the chocolate over the cooled bars and top the bars with nuts, candy or coconut.
Let set at room temperature or in the fridge if you’re short on time. Cut into 12 bars. These can be stored at room temperature in an air-tight container.