Recipe Sesame Honey crunch Bars
6 cups dry brown sesame seeds, soaked for 4 hours
2 cups of honey
¾ cup of rapadura
1 cup of pumpkin seeds, sprouted
A teaspoon of Celtic sea salt
3 teaspoons of extract, of your choice, such as; maple, cherry, ginger, almond, vanilla, etc.
A cup of whole flax seeds
2 cups of dried fruit, such as, cherries, raisins, pineapples, mangos. Must be chopped.
Mix all the ingredients together in a large bowl! Lay out the butter all over the dehydrator tray lined with a Teflex sheet.
The snack bars should turn out to be approximately 1 and a half inch thick. The batter should be able to fill 2 and a half, 14-x14- inch Excalibur dehydrator trays. Dehydrate for 8 hours at 105 degrees F.
Turn around the bars and remove the teflex. Continue to dehydrate until crunchy, about 36 hours.
Let the bars cool down just to check if they are crunchy or not. These can be preserved for up to 6 months, if stored in a cool area.