Canyon Ranch Hiking Bar

Written by 
The Canyon Ranch Kitchen

Nutrition Information (per serving)

calories 
200
protein 
4 g
sodium 
24 mg
carbohydrates 
24 g
fat 
10 g
fiber  
2 g
cholesterol 
0 mg
Servings 
18
Ingredients 

1½ cups corn flakes
2 cups puffed brown rice cereal
1½ cups diced dried apples
¼ cup toasted, unsalted pumpkin seeds
¼ cup toasted, chopped walnuts
¼ cup toasted, unsalted sliced almonds
⅓ cup dried cranberries
¼ cup toasted, unsalted sunflower seeds
¾ cup brown rice syrup or honey
½ cup natural unsalted, roasted almond butter

Instructions 
  1. In a large bowl, combine all ingredients except brown rice syrup and almond butter.
  2. Lightly coat a 9-inch by 13-inch baking sheet with canola oil spray.
  3. In a medium saucepan, heat brown rice syrup and almond butter over low heat about 6 to 8 minutes, or until small bubbles form. Quickly stir syrup mixture into dry ingredients and mix well.
  4. Immediately spread mixture on baking sheet. Press mixture firmly and evenly into baking sheet with a heat resistant spatula. Cool completely in refrigerator overnight. Cut into 2-inch by 3-inch bars. Store in refrigerator or freezer.

Choose a whole grain corn flake cereal that is fruit juice sweetened or has less than 8 grams of added sugar.
Choose a whole grain corn flake cereal that is fruit juice sweetened or has less than 8 grams of added sugar.
About the author 
<p>All Canyon Ranch recipes are developed on property by our esteemed chefs, led by Corporate Chef Scott Uehlein.</p>