Makes 10

1 large egg white

1 Cup of chopped raw nuts

1 Tablespoon of Honey or Agave

½ Cup of raw seeds

¼ Teaspoon. Cinnamon

¼ Cup chopped apricots or prunes

Pinch of sea salt

Preheat Oven to 325 Degrees. Line a muffin tin with 10 cupcake liners.

In a bowl whisk egg white, honey, cinnamon and salt. Add Nuts Seeds and Fruit. Combine all ingredients and stir well.

Divide mixture evenly into the muffin cups. Bake 16-20 minutes until golden brown. Remove and transfer to a wire rack.

Cool completely then wrap each Bar tightly in plastic wrap. Keeps for 5 days a room temp and 2 weeks in fridge

Variations:Replace Dried Fruit with Coconut

Replace Cinnamon with 2 teaspoons of unsweetened dark choc powder.

Replace Cinnamon with Ground Ginger