Ingredients
| Ingredient | Measure | Weight | Notes |
| Canola Oil | 1 1/2 Cups | ||
| Sorghum Syrup | 2 Cups | ||
| Eggs | 5 | Added 1 | |
| Tahitian Pure Vanilla | 2 Tsp | ||
| Brown Rice Flour | 2 Cups | ||
| Sorghum Flour | 4 Cups | ||
| Baking Powder | 2 Tsp | ||
| Salt | 2 Tsp | ||
| Raw Sugar | 2 Cups | ||
| Mini Dark Chocolate Chips | 1 Cup | ||
| Blueberries | 1 cups | ||
| Saigon Cinnamon | 1 Tbl | Added | |
| Coconut | 1 Cup | ||
| Diced Cherries | 1 Cup | ||
| Flaxmeal | 1/3 Cup | ||
| Pea | 1/3 Cup | ||
| Pre heat Oven to 375 | |||
| Mix wet, Mix dry and add to wet | |||
| Pour into two 9 x 11 glass casserole dishes | |||
| Bake for 28 Minutes | Perfect | ||
| Make into bars |