Gluten-Free Trail Bars

Written by 
The Canyon Ranch Kitchen

Nutrition Information (per serving)

calories 
130
protein 
3 g
sodium 
2 mg
carbohydrates 
15 g
fat 
7 g
fiber  
1 g
cholesterol 
0 mg
Servings 
40
Ingredients 

1 cup almond butter
1 cup brown rice syrup or honey
¾ cup chopped walnuts
1 cup dried cherries
1⅔ cups puffed millet 
1⅔ cups puffed rice 
¼ cup pumpkin seeds
¾ cup sunflower seeds
⅓ cup quinoa flakes

Instructions 
  1. Lightly coat a 9 x 13-inch baking pan with canola oil.
  2. Combine dry ingredients in a medium bowl and set aside.
  3. In a large saucepan over low heat, heat butter with syrup until bubbles form.
  4. Quickly stir dry ingredients into syrup mixture. Remove from heat.
  5. When cool enough to handle, press into baking pan. Cool completely. Roll. Cut into 40 bars.

"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."
"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."
About the author 
All Canyon Ranch recipes are developed on property by our esteemed chefs, led by Corporate Chef Scott Uehlein.