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