Ingredients:
- 6 cups old fashioned rolled oats
- 2 cups barley flakes (or may use more rolled oats)
- 1 ½ cups grated fresh coconut or unsweetened macaroon coconut
- ½ cup sunflower seeds, pumpkin seeds or ground flaxseed
- 1 tsp salt
- ½ cup sesame tahini, peanut or almond butter
- ¾ cup crushed pineapple, drained
- ⅓ cup fruit juice, water, or any kind of pureed fruit
- 1 ½ cups chopped dates (may use part raisins)
Preparation:
- 1. Mix first 5 (dry) ingredients well in a large mixing bowl
- 2. Add the nut butter and mix well, rubbing between hands.
- 3. Blend the dates and raisins with the rest of the wet ingredients and add to bowl.
- 4. Mix thoroughly by rubbing between your hands.
- 5. Place in a shallow baking pan and bake slowly at 210° F (100° C) for about 1 ½ hours.
- 6. Stir occasionally until it is dry, crisp, and golden brown.
- Variation: Skip pineapple and decrease liquids to ⅓ cup. May also replace dates with all raisins for a slightly less sweet version.
Makes about 9 cups
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