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