If you're interested in where we camped and how far we hiked each day, Mike and I have put together this table of information.
It includes an adjustment for the Cataract Ridge reroute.
|Peanut Flax Nano Pucks|
|1||Preheat your oven to 275 degrees.|
|2||Grease the pan you intend to make these in. Size will vary according to the thickness you would like in your finished pucks. I used a 9x13 pan which resulted in bars about 1.5 inches thick.|
|3||In a medium bowl, mix the flax seeds, sesame seeds, salt and peanuts.|
|4||In a large measuring cup, mix the brown rice syrup with 2 cups hot water.|
|5||Pour the puffed millet into a large mixing bowl, and stir in the diluted brown rice syrup. This should deflate the puffed millet significantly.|
|6||Incorporate the seed and peanut mixture into the puffed millet and stir until thoroughly mixed.|
|7||Pour the mixture into the pan and spread evenly.|
|8||Put into the oven and bake for 30-60 minutes. What you're doing here is baking off the moisture that you added when you diluted the brown rice syrup. You want to bake until everything is golden brown and most of the moisture appears to have evaporated.|
|9||Remove the baking dish from the oven and score the bars into 24 servings.|
|10||When the bars have cooled, cut into 24 pieces.|
|11||Melt the chocolate over a double boiler, and dip each bar about halfway into the chocolate and turn upside down on a rack to cool.|
|12||When all bars are dipped, pour the remaining chocolate over the tops of the bars.|