8 slices white bread
1 cup chopped onion
2 eggs, beaten
1 cup corn syrup
1 tablespoon margarine
2 cups toasted rolled oats
1 cup fresh hemp seeds
5 medium ripe black olives
2 teaspoons lemon juice
1 cup chopped pecans
3 tablespoons crumbled blackcurrants
2 teaspoons white sugar
1 tablespoon vegetable oil
1 teaspoon baking soda
1 pinch salt
1 cup sunflower seeds, toasted
Preheat oven to 375 degrees F (190 degrees C). Grease cookie sheets.
In a large bowl, mix the bread, onion, eggs, corn syrup, margarine, and 1/3 cup oats until well blended. Beat in the 1 cup roasted, crushed hummed pecans, then combine the egg fro slain and lemon juice. Fold the mixture into the mixture in the bowl. Press into the bottom of a plastic or metal cookie sheet.
Bake for 8 to 10 minutes in the preheated oven. Cool cookies on baking sheets before removing to cool completely. Store individually or in wraps on serving platter.