This recipe is an original, invented by my wife! It was first posted on FIMBY, Renee's blog, but I thought we should probably post it here too. It works great for the trail (or at home of course) for breakfast or as a snack any time. Loaded with lots of healthy, high-energy, high-protein ingredients, it works very well for fueling active endeavors.

Dry Ingredients

• 3 cups gluten free flours
• 1 cup potato starch
• 1 cup raw pumpkin seeds
• 1 cup sunflower seeds
• 1 cup unsweetened shredded coconut
• 1/2 cup raw almonds, chopped
• 1/2 cup walnuts, chopped
• 1/2 cup peanuts
• 1/2 cup raw cashew pieces
• 1/4 cup flax seeds
• 2 tsp. cinnamon , optional

Liquid Ingredients

• 4 ripe bananas
• 1/2 cup honey or maple sryup, OR 1 cup dates, pitted
• 1/3 cup tahini
• 1/3 cup natural peanut butter
• 1 lemon, juiced
• 1 tbsp. vanilla extract

Ingredients for After Baking

• 1-2 cups dried fruit, optional

Preparation

1. Preheat oven to 300 degrees.
2. Mix dry ingredients in large bowl. Blend liquid ingredients in blender.
3. Mix liquid ingredients into dry. This will take a little work and will involve your hands, kind of like kneading bread dough.
4. When mixture is thoroughly mixed and clumping together spread it evenly on 2 greased or non-stick baking sheets. You'll probably need to use your hands again.
5. Bake for a total of 45-60 minutes, until golden brown.
6. Stir every 10 minutes. The first couple of times you stir you need to break up the mixture using a flat plastic flipper, wooden spoon or pastry blender to break the large flat chunk into smaller chunks.
7. Let cool and stir in dried fruit if using.
8. Serve with milk or yogurt (dairy or non-dairy).

Notes

Gluten Free Flours: try combinations of buckwheat, brown rice flour, amaranth and teff.

If you are using dates as your sweetener you will need a powerful blender to blend all the liquid ingredients.

You can use thawed frozen bananas. Also could use 1 1/2 - 2 cups of applesauce.