Sunflower Seed Snack
Preheat oven to 350 degrees
2 cups roasted unsalted sunflower seeds
1/2 cup sesame seeds
3/4 cup rice malt syrup
1 teaspoon vanilla
Pam spray (or similar) Spray the pan, the spatula and the measuring cup to assist in lessening the "sticky" factor.
Stir the syrup and vanilla into the sunflower seeds, sesame seeds and turn out onto a greased cookie sheet. Spread to an even thickness of about 1/4 inch or so. Bake at 350 on the bottom rack for about 15 minutes, until it is bubbly and lightly browned, (it will look "foamy" for a while. Then it will appear less so, and that is when you need to look more often) checking frequently to assure it won't burn. Run a knife through to cut into squares while still warm (but not HOT), then allow to cool completely before eating. Sometimes the squares from the middle of the pan are more chewy, not as crunchy, but I like them that way,too.
Sunflower seeds are high in protein and good oils, and sesame seeds are high in calcium. Rice malt is sweet, but not overly so, and has a lower glycemic index than other syrups.
Stir the syrup and vanilla into the sunflower seeds, sesame seeds and turn out onto a greased cookie sheet. Spread to an even thickness of about 1/4 inch or so. Bake at 350 on the bottom rack for about 15 minutes, until it is bubbly and lightly browned, (it will look "foamy" for a while. Then it will appear less so, and that is when you need to look more often) checking frequently to assure it won't burn. Run a knife through to cut into squares while still warm (but not HOT), then allow to cool completely before eating. Sometimes the squares from the middle of the pan are more chewy, not as crunchy, but I like them that way,too.
Sunflower seeds are high in protein and good oils, and sesame seeds are high in calcium. Rice malt is sweet, but not overly so, and has a lower glycemic index than other syrups.
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