 1.5 cups dried pears
1 cup dried dates 2 tbsp water 1 tsp vanilla ½ tsp salt 1 cup walnuts, toasted 2 cups puffed Kamut, toasted
Puree the water, pears, dates, vanilla and salt. Pulse in walnuts. Kneed the loaf with puffed kamut.
Spread into a greased 8x8 pan and turn out. Cut into 18 bars with a sharp knife.
Recipe by Meagan McKeever |