This gluten-free recipe for trail mix bars makes a nutritious, easy-to-grab snack to take to work or on your next road trip. In place of the raisins (or in addition to the raisins), you can use dried cranberries, cut-up dates, or dried apricots.
Preparation time: 10 minutes
Cooking time: 10 minutes
Yield: 24 servings
1/2 cup sesame seeds
1/2 cup sunflower seeds
1/2 cup coconut
1/2 cup slivered almonds
1/2 cup raisins
1/2 teaspoon cinnamon
2-1/2 tablespoons butter
2 tablespoons honey
2 tablespoons brown sugar
Nonstick cooking spray
In a small, dry skillet, heat the sesame seeds over medium heat, stirring often, until they're lightly browned. Place the browned seeds in a medium bowl. Repeat with the sunflower seeds, then the coconut, and then the almonds.
Stir the raisins and cinnamon into the seed mixture.
In a small saucepan, warm the butter, honey, and brown sugar over medium heat to soft-ball stage, or 238 degrees F on a candy thermometer.
At this temperature, a small amount of this syrup dropped into cold water will form a soft, flexible ball. If you remove the ball from the water, it will flatten like a pancake after a few moments in your hand.
Pour the syrup over the seed mixture. Using a rubber spatula, blend the ingredients well to coat evenly.
Press the mix into a 9-inch-square pan that has been sprayed with cooking spray and let it cool slightly.
Cut the trail mixture into 24 pieces before the bars have completely cooled. Store the bars in an airtight container.
Per serving: Calories 91; Fat 6g (Saturated 2g); Cholesterol 3mg; Sodium 16mg; Carbohydrate 8g (Dietary Fiber 1g); Protein 2g.