Holy Hemp!

1/4 cup water

2 cups puffed millet cereal

1/4 cup chopped pecans

1/4 cup chopped walnuts

1/4 cup raw sunflower seeds

1/4 cup hemp seeds

1/4 cup whole flax seeds

2 tbsp black sesame seeds

1 tbsp poppy seeds

1 tbsp ground flaxseed

3 tbsp miniature chocolate chips

2 tbsp currants

2 tbsp dried blueberries

2 tbsp gogi berries

2 tbsp dried cherries

2 tbsp dried cranberries

1 tbsp cacao nibs

1/3 cup dark agave nectar

1/4 cup dark corn syrup

2 tbsp tahini

1 tbsp fresh-grated ginger

Preheat oven to 300F, line a 9x13 pan with parchment.
Combine kasha and water in a microwaveable dish, cover and microwave on HI for 2 minutes. Let stand, covered, for 5 minutes.
In a bowl, combine kasha, millet cereal, nuts, seeds, chocolate, fruits and cacao nibs.
In a small saucepan, heat agave, corn syrup, tahini and ginger, stirring until smooth and liquefied.
Pour over the cereal mixture and fold in, stirring well to coat everything. It may not appear as if everything will be incorporated, but it will blend!
Scrape into the prepared pan and with a spatula (I use an offset palette knife) press down into an even layer.
Bake for 1 hour, covering pan with foil after 30 minutes.
Cool completely, then lift out of the pan and cut into bars.
Wrap individually in wax paper or cling wrap and keep at room temperature for up to 5 days or in the fridge for up to 3 weeks.
Amount Per Serving

Calories: 175.9

Total Fat: 8.9 g

Cholesterol: 0.0 mg

Sodium: 13.6 mg

Total Carbs: 22.9 g

Dietary Fiber: 3.1 g

Protein: 4.4 g



For those in the Durham region or who is a student at IHN that is interested in purchasing these bars, I am selling them for $1.75 each or as a box of 16 for $24 (a savings of $4).