Sour cherries deliver a sharp, lively flavor to these four fruits power bar. Try adding other dried fruits, berries, or nuts, to balance the flavor of the sour cherries. It’s best to eat these bars the day you make them, not only to prevent them from spoiling, but to get the maximum goodness from the freshly sprouted grains.
- 51⁄2oz (150g) wheat grains,
- 1 cup dry apricots,
- 1⁄3 cup raisins,
- 1⁄3 cup blackcurrants,
- 1⁄3 cup sour cherries,
- 1⁄3 cup walnuts, soaked for 4 hours, dried, and lightly pan-toasted,
- 1⁄3 cup sesame seeds, pan-toasted.
Makes 16 bars
- To sprout the wheat grains, soak overnight or for about 12 hours. Rinse the grains thoroughly and place in a large glass jar to allow the grains to expand (usually to two to three times their initial volume). Cover the opening and neck of the jar with cheesecloth and attach it with a strong rubber band or string. Position at a 45° angle in a well-lit spot but not in direct sunlight. Rinse the grains each morning and evening by pouring water through the cheesecloth and emptying it out.
- The sprouts are ready when seedlings are about 1⁄4in (0.5–1cm) long. Rinse the seedlings thoroughly in clean water, strain, and place on a clean cloth to dry. The sprouted grains are ready to use when they are dry to the touch. Put the apricots and raisins in a blender and blend to make a paste. Add half of the sprouted grains and blackcurrants and blend until crushed (but not blended to a purée).
- Move to a mixing bowl and add the remaining grains, berries, and cherries. Stir well with a wooden spoon. Cut the walnuts into small chunks and stir them into the mix. Sprinkle the sesame seeds on a flat surface. Roll out the mixture, or press it with clean hands, over the seeds into a rectangle 1⁄2in (1cm) thick. With a sharp knife cut the mixture into small rectangular bars. Place the bars on a rack and leave to dry out for a couple of hours.