I found the basic recipe at Real Food Kosher. I halved her recipe because I had two eggs whites in the fridge leftover from making mayo yesterday. There are some things I'd do differently if I made it again. My interpretation of the recipe follows:
In a medium bowl, whisk together:
2 egg whites
3 T date puree (or apple, prune, etc)
2 t extract (almond, orange, vanilla--use your favorite)
spices, 1-2 t each (use your favorite mix... my suggestions include cinnamon, ginger, allspice, nutmeg, orange or lemon peel, cloves, cardamom, etc)
1 t salt
In food processor, chop to desired size:
2 C mixed nuts and seeds (we had walnuts, pumpkin seeds, pecans, almonds, cashews in the pantry)
Stir nuts into the wet mix along with:
1/4 c dried, fruit (no sugar, oil, or sulphites added)--I used raisins
1/4 c unsweetened, flaked coconut
Spread the mix in a coconut oil greased jellyroll pan and baked at 275° for about 45 minutes.
Stir and re-spread the mix in the pan every 15 minutes, checking it every 5 minutes after it's been in the oven half an hour to avoid burning.
Let cool completely before placing it in a sealed glass jar or container.
breakfast: green smoothie and paleo blueberry muffin
lunch: kitchen sink soup (everything in the pot but the kitchen sink! well, not exactly... it's the last of the shepherd's pie leftovers, canned tomatoes, turkey stock, carrots, rutabaga, mushrooms, chicken sausage, and kale. YUMMY!)
snacks: earl grey with coconut milk, marcona almonds, banana
noe's dinner: I was driving a friend t the airport, so I had to get creative at a restaurant. The patty of a lamb burger on a bed of greens with olive oil and balsamic vinegar.
jess's dinner: soup from lunch, a salad, and mix fruit with grated ginger and unsweetened flaked coconut