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Prep Time: 10 Minutes Cook Time: 30 Minutes |
Ready In: 40 Minutes Servings: 7 |
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From the May 2008 Whole Living Body+Soul magazine. Ingredients:
1 tablespoon walnut oil, plus more for pan |
1 1/4 cups spelt, flakes |
1/2 cup dried cherries |
1/4 cup sprouted or ground flax seed |
1/4 cup coarsely chopped pecans |
2 tablespoons coarsely chopped pistachios |
1/4 teaspoon salt |
1/2 cup honey |
1/4 cup natural creamy peanut butter |
1/2 teaspoon pure vanilla extract |
Directions:
1. Preheat oven to 325 degrees.
2. Brush an 8-by-8-inch baking dish with oil. Line bottom and two sides with parchment paper, leaving a 2-inch overhang on each side. Brush paper with oil.
3. In a bowl, combine spelt, cherries, flaxseeds, pecans, pistachios, and salt; set aside.
4. In a small saucepan, combine honey, peanut butter, oil, and vanilla. Cook over medium until melted. Add to dry ingredients and stir to combine.
5. Transfer mixture to prepared pan; smooth top. Bake until golden and edges pull away from sides of pan, 20 to 25 minutes.
6. Cool completely in pan. Using paper overhang, lift bars out of pan.
7. On a cutting board, cut into 8 pieces using a serrated knife.
8. Store in an airtight container, separating pieces with wax or parchment paper, for one week.
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