Ingredients Metric/g Bakers %
Gluten free rolled oats

 2268

 100

Pumpkin seeds

 907

 40

Shredded Coconut

 907

 40

Butter

 513

 22.6

Honey

 1361

 60

Vanilla extract

 45

 2

Pitted dates

 907

 40

Crystallized ginger

 907

 40

California Raisin juice concentrate

 1361

 60

California Golden Raisins

 1361

 60

 Total

11272

 523.4

Procedure

Final Dough
Mixing Time  N/A
Mixing Speed  N/A
Type of Oven  Rotating rack
Baking Temp  350o F toast/ 300o bake
Baking Time  25 minutes
Finished Product Weight  75g

Preheat the oven to 350oF.

Pulse 454g of oats in food processor to make flour. Set aside.

Pulse the raisins, ginger, and dates, one at a time, pulsing the fruit until it is chopped. Set aside.

Mix the oatmeal, pumpkin seeds, and coconut and spread on baking sheets; bake for 12 minutes, until lightly browned, stirring them half way through. Pour mixture in a large mixing bowl.

Combine the toasted mixture, oat flour, and chopped fruit.

Reduce the oven temperature to 300oF.

Place the butter, honey, raisin syrup, and vanilla, in a small saucepan and bring to a full roiling boil and continually stir for an additional minute once it comes to a boil. Pour it over the toasted oatmeal and fruit mixture. Stir until all of the oats are well moistened.

Spoon the mixture into well-buttered baking sheets lined with parchment paper. Using a rubber spatula, press the mixture evenly into the pan. Bake for 25 minutes, until just beginning to brown. Cool for at least 2 hours before cutting into squares.

Dip 1 side of bar into a chocolate covering of choice.

Formulation courtesy of California Raisin