Prepared by Ray Schiel, February 2004 , organicooking@yahoo.com

1 Cup Pumpkin Seeds	½ Cup Brown Rice Syrup
1 Cup Sunflower Seeds	¼ Cup Barley Malt
½ Cup Raisins

Line a baking sheet sheet or 8"x11" pan/glasssware with wax/parchment paper. Rinse seeds and roast until brown. Place in surabachi and grind until seeds are coarse. Bring liquids and raisins to a boil and simmer until a thin syrup consistency is reached. Mix dry and wet ingredients in a separate bowl squeezing all ingredients together into a solid lump. If mixture is too dry, add more brown rice syrup so ingredients stick together. Place mixture into lined baking sheet/glassware and press firmly until ingredients are packed. Cut mixture in squares. Place in refrigerator to cool or store in freezer to chill. Share! Enjoy!