Contributed by (Recipe adapted from “Cedar Rapids Flight” at www.crflight.org)

Ingredients

5 C Oatmeal
1 C chopped Dried fruit (see instructions below)*
1 ½ C chopped or slivered Nuts
1 tsp Salt
1 ½ C Coconut
1 ½ C Spelt flour or Whole wheat flour
1 C Olive oil
2/3 C raw Honey
1/3 C Blackstrap molasses
1 Tbs Vanilla
½ C Millet
½ Oat groats
½ C Flax seeds
2 Eggs

Instructions

Preheat oven to 350ºF. Mix dry ingredients. Add wet ingredients and mix until thoroughly blended. Spread into 2 jelly roll pans and press down. Bake for 30 minutes; stir every 10 minutes. Cool. Store in an airtight container and freeze to preserve freshness.

*Drying fruit:

Wash, pit, and slice the fruit. The smaller the pieces, the quicker they will dry, but keep all pieces uniform in size so they will dry at the same speed. Place on an ovenproof drying rack or place 100 percent cotton sheet or cheesecloth over oven racks. Preheat oven to 145ºF, propping door open with wooden spoon to allow steam to escape. Allow 4 to 12 hours to dry the fruit. Fruit should be dry but pliable when cool.

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