Ingredients

• 3/4 cup water
• 4 Dried organic apricots
• 1/4 cup Organic dried currants
• 1 pinch nutmeg
• 1 pinch cinnamon
• 1 pinch ground fresh ginger (can use powder)
• 1/4 cup carrob chips
• 2 tablespoons Brown rice syrup
• 1 cup Puffed millet (can use rice or quinoa to make gluten free)
• 1/4 cup Natures path Mesa Sunrise (flax, corn and amaranth)also gluten free
• 1/2 cup organic coconut
• 8 organic toasted almonds (nuts optional)
• 1 tablespoon Salba grain (if want to add a supergrain)

Directions

1. Chop the dried apricots into small peices. In a saucepan, bring water and dried fruit to a boil on med-high heat. Once the liquid is boiling, reduce heat to med-low and add nutmeg, cinnamon and ginger. Mix in 1 tablespoon of the brown rice syrup. Let the mixture simmer for about 7-10 minutes or until the fuits have absorbed water and are plump and soft. Remove from heat. Add carob chips and coconut into the mixture while constantly stiring. Once the carob chips have melted evenly mix in 1 table spoon of brown rice syrup,almonds, millet puffs, and cereal flakes and Salba. The mixture should me thick and slightly crunchy. Place the ixture evenly to the bottom of a resealable container and place into refridgerator. Once cooled (around 1 hour.. if you can wait) cut into squares and serve!