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Gluten Free Trail Bars – from Canyon Ranch 
MaryAnne from Tempe called this one in, Thanks!

Ingredients

  • 1 cup almond butter
  • 1 cup brown rice syrup or honey
  • 3/4 cup chopped walnuts or almonds
  • 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

Instructions

  • 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.

Serving Information
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.