What a wonderful peanut butter recipe this is! It goes back to the hippie days of the 1960s when GORP was a standard shortcut for good old raisins and peanut butter.

Lots of people just ate raisins and peanuts together which always makes a nice trail mix base with other added dried fruits and seeds. This recipe goes far beyond that, making a healthy, raw dessert or snack that's easily portable.

The original recipe called for baking for 20 minutes in a 350 degree oven, but I thought, "Why bake them? They're just as good raw and it's a lot quicker." However, if you would like to do it, that is an option.

To be truly going according to the raw guidelines, you should ideally soak the nuts and seeds overnight before putting them in this recipe. However, I have to admit that I don't always do that so I'm giving you a reprieve too.

No matter what way you fix them, they are good to eat! So just enjoy them.

G.O.R.P. Bars

Good Old Raisins and Peanut Butter

1 1/2 cups sweetened raw peanut butter (Valencia is a good one)

1/2 cup coconut oil

1 cup chopped almonds or pecans

1 cup unsweetened coconut (shredded)

1 cup raw sunflower seeds

1 cup raisins

2 teaspoons vanilla

2 tablespoons Salba

1/4 teaspoon Stevia

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1. Heat the peanut butter, vanilla, stevia and coconut oil in a 2-cup Pyrex measuring cup placed in a saucepan like a double boiler, until melted and smooth.

2. In a bowl, mix together the nuts, shredded coconut, sunflower seeds, Salba, and raisins.

3. Add the melted mixture to the dry ingredients and mix until well combined.

4. Pour into a 9 x 13-inch casserole dish and press flat.

5. Cut into squares and enjoy.

6. Store in an airtight container.

Makes 24 squares. To make half, use an 8 x 8-inch pan and cut all the ingredients in half.

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