Base Syrup Mixture
100 g Tree Top Cherry Base
154 g brown rice malt syrup
28.60 g evaporated cane sugar
3 g orange zest (frozen, or less if fresh)
2.34 g vanilla
0.98 g Kosher salt flakes
56 g Tree Top Blackberry Fruit Sensations® (or blueberry)
50 g Tree Top Apple Flake Powder, 12 mesh, NS
6 g Tree Top Low Moisture Apple Fiber
178 g pecans, chopped
107 g almonds, chopped, toasted
84 g sesame seeds, toasted
84 g cranberries, dried, split, chopped 1/8-inch
77 g sunflower seeds, toasted
67 g pepitas, raw
65 g golden raisins, chopped
30 g cream dairy powder
8 g caramelized sugar powder
0.70 g natural flavor, oil soluble (optional)
Preheat oven to 350 F. Lightly oil spray baking pan.
Place raw seeds and nuts on a baking pan for about 7 minutes or until golden, stirring regularly. Let cool.
Mix all dry ingredients in large bowl. Separate all syrup base ingredients and reserve.
Mix all wet ingredients in separate bowl.
Mix wet ingredients with dry ingredients and add 1-1/2 ounces of heated
base syrup. Knead/mix with lightly oiled hand to uniformly blend.
Portion dough onto oil-sprayed pan approximately ½-inch thick and press firmly. Let rest for a few minutes.
Turn out on cutting board and cut carefully into 2-inch by 1-inch (15-20 grams) and serve.