Sunflower Seed and Raisin Bars

Adapted from http://honestlydelicious.blogspot.com/2013/10/toasted-peanut-butter-and-jelly.html

Ingredients:

8 oz of raw sunflower seeds
5 oz of Organic Thomson Seedless Raisins
1 tsp of grassfed butter or ghee (optional)
1/4 tsp of sea salt

Directions:

1. Dissolve 1 tsp of salt in 2 cups of warm water.  Add sunflower seeds and soak overnight (6-8 hours) to get rid of enzyme inhibitors.  Rinse seeds well after soaking.
2. Dehydrate seeds by placing in oven at the lowest setting possible for about an hour, turning every 20 mins.
3. Toss seeds with melted ghee and toast in 300 degree oven for 30 mins, tossing halfway.  Alternatively, in a large saute pan or skillet, melt the butter or ghee. Add the sunflower seeds and toast over medium heat for about ten minutes, stirring constantly to prevent burning.
4. Once the sunflower seeds are toasted, add them into a large food processor, and process for about 30 seconds.
5. Add in the raisins and salt, and process another few minutes until the mixture comes together in a sticky ball.
6. Line a cookie sheet with parchment paper and spread out the mixture onto a third of the pan.
7. Place another piece of parchment paper on the top, and using a rolling pin or jar, smooth out the top so that you have one even layer.
8. Place in the fridge for 10-20 minutes, then use a sharp knife to cut into bars. You can also use cookie cutters to cut out fun shapes if you like.
9. This makes about 10 bars, depending on how large you cut them. Store in the fridge if you used the butter, or store in an airtight container on the counter if not.