These are probably safe for Phase 1, but I avoided sweet things until Phase 2, so am putting it here.
When we go skiing, we usually take a tin of home-baked cookies to eat a lunch and on breaks - and on the car ride home. These are my alternative. I'll use them to take on hikes and bike rides, too.
--3 cups raw sesame seeds (you can also use flax or chia seeds or a mixture of seeds)
--1 ½ cups shredded, unsweetened coconut
--3-4 tbls peanut or almond butter or tahini
--½ cup honey or agave syrup
--½ cup date sugar (using less is fine – sometimes, I don’t use this at all)
--1tsp grated orange or lemon rind or ¼ tsp vanilla
--dash of salt
--½ cup chopped nuts (your choice, mix varieties)
--Chopped, dried fruit is optional – no more than ½ cup
Mix all ingredients thoroughly. Spread about ½ inch thick in a greased baking pan (cookie sheets with an edge – or a jelly roll pan – work well). Lining the bottom of the pan with baking paper makes life easier when it comes to removing the bars. Bake at 300 - 325 for about 20 minutes. When the edges of the mixture start to brown, remove the pan from the oven. Cool slightly. Slice into bars while still warm.
I find it helps to press the dough in the pan while it's still very warm (use the back of a spatula) - and then slice. Helps to get rid of any space or air that will make the bars fall apart.
I wrap individual bars in baking or wax paper. Or I layer them in a tin with baking paper. They’re sticky, so Ziploc bags and plastic wrap aren’t the best way to store these.