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Trail Bars (Gluten-Free/Dairy Free)
1 cup almond butter
1 cup brown rice syrup or honey
3/4 cup chopped walnuts
1 cup dried cherries
1 2/3 cups puffed millet
1 2/3 cups puffed rice
1/4 cup pumpkin seeds
3/4 cup sunflower seeds
1/3 cup quinoa flakes
Procedure:
1. Lightly coat a 9 x 13-inch baking pan with canola oil.
2. In a large saucepan, heat almond butter with brown rice syrup or honey over low heat until bubbles form. Combine dry ingredients. Quickly stir in remaining ingredients and mix well.
3. When cool enough to handle, press into baking pan. Cool completely. Roll. Cut into 40 bars.
Makes 40 servings, each containing approximately:
130 calories
15 gm. carbohydrate
7 gm. fat
0 mg. cholesterol
3 gm. protein
2 mg. sodium
1 gm. fiber
Cook's note:
Quinoa flakes can be found in natural food markets in the cooked cereal or baking section. Compared with other grains, quinoa is a balanced source of protein and complex carbohydrates.
Recipe courtesy of Chef Scott Uehlein, Corporate Chef for Canyon Ranch.
