½ cup gluten-free oats
¼ cup white sesame seeds
2 tablespoons cashews or almonds, chopped
¼ cup raisins, chopped
4 medjool dates, pitted and chopped
¼ cup raw honey
½ teaspoon Rain’s Choice pure Vanilla Extract
2–3 tablespoons black sesame seeds, for garnish, optional
2 tablespoons raw hemp seeds (for added protein and Omega 3 fatty acids), optional
Toast oats in a pan on top of stove over medium flame until lightly browned; set oats aside to cool.
Toast nuts in a pan on top of stove over medium heat until lightly browned; set nuts aside to cool.
Toast sesame seeds in the above manner and set aside to cool.
Add honey and vanilla to the empty pan, heating on low until blended and thinned out.
Add mixture of nuts, oats and white sesame seeds, stirring until the ingredients are completely coated.
When mixture has thickened, transfer to an oiled 8″x 8″ baking pan and press into an even layer.
Sprinkle raw hemp seeds and black sesame seeds and press into the mixture, evenly.
Refrigerate for 30 minutes; finish by cutting into bars or squares. Serve or keep refrigerated until use.
By June Pagan