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Bounty BarsServes 8
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INTRODUCTION
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Bounty Bars can be made from left-over Break-fast Salad for a new creation.
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INGREDIENTS
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1. 2 cups left-over Break-fast Salad
2. 2 cups mixture of seeds, soaked
(sesame, flax, sunflower, and pumpkin)
3. 1 cup soaked pitted dates or date paste
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4. 1 cup currants or raisins
5. 2 Tablespoons cinnamon
6. ½ Tablespoon Celtic salt
7. 4 boxes GOL’s Rainforest Cacao
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INSTRUCTIONS
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PREPARE
Equipment: Dehydrator with solid and mesh sheets and metal spatula.
PROCESS
To make date paste, process or mash pitted and soaked dates to form a paste. Mix everything in a large mixing bowl with hands. Spread 6 cups of the mixture onto a solid dehydrator sheet. Smooth with a metal spatula and score into bars. Dehydrate @ 105° for four hours. Flip and continue until dry.
STORE
Store bars in a freezer container and keep frozen until ready to snack.
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For more recipes from Chef Mandy, please visit her website, www.eatingintheraw.org.