Prep 10 mins
Cook 25 mins
Made with Agave Nectar, which has a low glycemic level and is a delicious and safe alternative to table sugar. Unlike the crystalline form of fructose, which is refined primarily from corn, agave syrup is fructose in its natural form. This nectar does not contain processing chemicals. Even better, because fructose is sweeter than table sugar, less is needed in your recipes. It can be most useful for people who are diabetic, have insulin resistance (Syndrome X), or are simply watching their carbohydrate intake.
- 1⁄4 cup blackstrap molasses
- 2 tablespoons agave nectar
- 2 teaspoons cinnamon
- 1 teaspoon ginger
- 1 tablespoon vanilla extract
- 1⁄8 cup walnut oil
- 1⁄8 cup toasted sesame seed oil
- 1⁄8 cup olive oil
- 8 ounces chopped walnuts
- 8 ounces chopped pecans
- 1⁄4 cup sunflower seeds
- 1⁄4 cup peanuts
- 1⁄4 cup roasted soybeans
- 1⁄4 cup cashews
- 1⁄4 cup shelled pumpkin seeds
- 1⁄4 cup raisins
- 1⁄4 cup dried cranberries
- 1⁄2 cup millet
- 1⁄4 cup amaranth
- Mix Molasses, agave nectar, spices and oils in a large bowl.
- Set aside the raisins, and dried cranberries.
- Add all the other dry ingredients and Mix until well coated with the oil mixture.
- Spread on cookie sheet or other baking pan so there is only one layer
- Bake in 350 Oven for 20 to 30 minutes
- While still warm fold in the dried fruits. Let sit until cool and store in air tight container. Freezes well.
Did not like it at all. Tasted just like seeds. Next time add splenda or honey.