Breakfast Bars

Date Mixture:

1/2 cup diced dried dates

1/2 cup water

Flax Mixture:

5 teaspoons ground flaxseed

1/2 cup water

Dry Ingredients:

2/3 cup rolled oats

1/3 cup ground amaranth*

1/4 teaspoon cinnamon

1/3 cup chopped raw almonds

1/3 cup raw sunflower seeds

1/3 cup diced dried apricots

2/3 cup raisins

Lightly coat a 9"x9" baking pan with oil or cooking spray.

Prepare Date Mixture: Add 1/2 cup water and diced dates to a small saucepan. Bring to a gentle simmer and cook about 5 minutes, stirring occasionally, until dates are soft. (Mixture will be thick.) Allow to cool.

Prepare Flax Mixture: Combine 1/2 cup water and the ground flax. Set aside for five minutes to thicken.

Mix all dry ingredients together in a mixing bowl. Add flax mixture to date puree, stir well, and pour into dry ingredients. Mix to combine. Press mixture into baking pan.

Bake at 350 F for approximately 20 minutes. Allow to cool completely before cutting into bars. You can eat them right after they cool but they taste even better after sitting at least one hour.

Yields 15 bars.

* I ground amaranth in a coffee grinder until it was the consistency of a fine cornmeal.

• My Husband's Favorite Breakfast Bar - without amaranth
• Breakfast/Snack Bar with Buckwheat