>> 2 cups oatmeal
>> 1 cup pine nuts (or almonds) crushed into small pieces
>> 1 cup shredded coconut (sweetened or unsweetened)
>> 1/4 cup yellow dock flour (or 1/8 cup dock flour + 1/8 cup pine needle flour)
>> 1/4 cup wheat germ
>> 1/8 cup hemp seeds
>> 3 tbsp + 1 tsp softened butter
>> 2/3 cup unpasteurized honey
>> 1/4 cup brown sugar
>> 2 tsp vanilla
>> 1/2 cup dates
>> 1/2 cup prunes
>> 1/4 cup wild dried cranberries (or regular dried cranberries)
>> 1/4 dried barberries (or raisins)
Preheat oven to 325°F.
Stir the first three ingredients together then spread them over a parchment paper-lined baking sheet. Toast in the oven 5 minutes, mix around, and then toast another 5 minutes.
Reduce oven heat to 300°F.
Place in bowl being mindful of the heat. Add the wheat germ, yellow dock flour (and pine flour if using this) and hemp seeds. Mix well.
In a small saucepan place the butter, sugar, honey and vanilla. Blend well and bring to a boil. Remove from stove and using a spatula, add to the dry mixture. Mix well.
In a processor place the fruit. Process until the fruit is in small pieces. Add to the mixture and if necessary, use your hands to mix thoroughly.
Place combined mixture into a parchment paper-lined glass oblong baking dish (9”x13”). Press the mixture into the dish until all corners are filled and the top is flat.
Bake 25 minutes. Let cool at least 2 ½ hours until cutting into granola bar shapes. Will store in fridge 5 to 7 days.
Wild Edibles in Recipe:
Wild Fungi in Recipe:
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