3/4 c AM Amaranth
3/4 c Coconut
1 c AM Creamy Peanut Butter
1/2 c AM Sesame Tahini
1/3 c Honey
1/2 c AM Wheat Bran
1/3 c AM Sunflower Seeds
1/3 c Milk powder
Mix together Amaranth and coconut. Place on a cookie sheet in the oven for 15 minutes at 300 F. While the above is toasting, place the remaining ingredients in a medium size bowl and mix. Divide Amaranth and coconut mixture in half. Mix half of the Amaranth and coconut mixture in with other ingredients. After rolling this mixture into one dozen three inch x half inch logs, coat the outside with the remaining mixture of coconut and Amaranth. Place in the refrigerator or freezer until ready to serve. SUGGESTION: Fine coconut will give better results. Source: Arrowhead Mills “The Native Americans” tri-fold Reprinted by permission of Arrowhead Mills, Inc. Electronic format courtesy of: Karen Mintzias