A method of preparing
Pour boiling water over the raisins and drain them on a strainer when they swell. Chop the walnuts. Mix the gluten-free flour, soda, and millet in a bowl. Add sesame seeds, chopped walnuts, raisins, sunflower and pumpkin seeds. Beat the egg whites slightly and mix with honey. Add the mass to the previously prepared ingredients and mix. Put the mixture in a 26 x 17 cm tray covered with baking paper. Knead it carefully with damp hands. Bake in 160 ºC approximately 25 minutes.
Heat the cream, add chopped chocolate, and stir until the coating becomes shiny. When the pie cools off, cover it with the chocolate coating. When the coating dries, cut the pie into bars. Store wrapped in cellophane.