1 CUP KAMUT FLAKES
1 cup pecans
1/2 cup salted roasted cashews
1/2 cup agave nectar
1/4 cup smooth peanut butter
5 dried figs, stemmed and quartered
1 tablespoon flax seeds
1 tablespoon canola oil
Finely grated zest of 1 lemon
1 cup dried blueberries or currants
1/2 cup unsweetened coconut flakes
Preheat the oven to 325°. Line a large baking sheet with parchment paper. In a food processor, pulse the kamut, pecans, cashews, agave nectar, peanut butter, figs, flax seeds, canola oil and lemon zest until coarsely chopped. Add the blueberries and coconut and pulse just until incorporated.
Scrape the mixture into a large bowl and stir well. Form the mixture into 12 bars or rounds, 3/4 inch thick, and arrange them on the prepared baking sheet 1 inch apart. Bake for 25 minutes, until the bars are browned around the edges. Let the bars cool completely on the baking sheet before serving.
The fruit-and-nut bars can be stored in an airtight container for up to 5 days.
Pam's notes: I used oatmeal instead of the kamut flakes, macadamia nuts instead of the cashews, raisins instead of the figs, olive oil instead of canola oil, for the blueberries, I just had a mixture left of some dried cranberries and seeds..so I used this. Just play around with it..you can do so many things and combo's with this recipe...thank you Joshua!
Then I won one of these great Custom Foodie Blogroll Tote Bags. This bag is so durable and big....it's so great! You can enter to win your's too here!....A big Thank You to Jenn and Roberto!
Next up, Margaret at http://www.nannygoatsinpanties.com/, put together this so fun and adorable 2011 calendar. This is the one that our Sasha is in! Thank You Margaret! I am really impressed by how well this calendar is put together and the photo's are of funny lil critter's that goats are! So, if you would like your own copy you can go here! Order now, before they are gone!