| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
Canadian |
Cookies |
20 |
Squares |
INGREDIENTS
| 4 |
c |
Corn flakes, coarse crumble |
| 1 |
c |
Unsweetened coconut, shred |
| 1/2 |
c |
Sunflower seeds |
| 1/2 |
c |
Toasted almonds, coarse chop |
| 1/2 |
c |
Dried apricots, chopped |
| 1/2 |
c |
Pitted dates, coarsely chop |
| 1/2 |
c |
Corn syrup |
| 1/4 |
c |
Butter |
| 1/4 |
c |
Water |
| 1/2 |
c |
Packed brown sugar |
INSTRUCTIONS
Crease 13x9-inch baking dish; line bottom with parchment paper or greased
foil. Set aside.
In large bowl, mix together corn flakes, coconut, sunflower seeds, almonds,
apricots and dates.
In saucepan, cook corn syrup, butter and water over medium-high heat until
butter is melted. Stir in sugar until dissolved. Bring to rolling boil;
boil vigorously, without stirring, for 3 minutes.
Pour over flake mixture, tossing to mix well.
Spread in prepared dish, levelling and pressing firmly. Bake in 325F 160C
oven for 30 minutes. Cut around edges to release. Let cool in pan on rack.
Invert and remove paper. Turn right side up; cut into squares. Per Square:
about 170 calories, 2 g protein, 9 g fat, 22 g carbohydrate
Source: Canadian Living magazine, Jan 95 Presented in article by Riki Dixon
"Portable Meals: Snacks to Go"
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From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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