I grew up on these, and found later in life that the local health-food store still carries them, though they contained a couple of nuts that I'd rather not have (peanuts and cashews). They were also pricey, though I have to admit they are very filling and very useful on trips. After a little experimentation, I hit upon the right proportions of ingredients. Feel free to substitute ingredients yourself -- these are quite flexible.
½ C honey
½ C sunflower seeds
½ C sesame seeds
½ C chopped hazelnuts (or roasted peanuts)
½ C carob powder
¼ C chopped walnuts (or cashews)
¼ C almond butter (or peanut butter)
¼ C chopped pumpkin seeds
The hazelnuts, walnuts, and pumpkin seeds should be chopped to about the size of the sunflower seeds, then added to the sunflower and sesame seeds and set aside.
Grease an 8x8 pan.
In a saucepan, mix honey and nut butter and heat until liquid, stirring well. Do not boil, as the honey has a preservative effect that is destroyed by boiling. Add carob powder gradually and mix until smooth. Reduce heat.
Add nuts and seeds, half at a time, stirring constantly. It gets to be hard work, but keep at it until the nuts are fully coated with the honey mixture. Remove from heat and press carefully into the greased pan (it will be very hot!). Let it cool, then cut it with a warm knife into 1" squares or energy bars. Makes about 1 pound.