• 1 cup almond butter
  • 1 cup brown rice syrup or honey
  • ¾ cup chopped walnuts
  • 1 cup dried cherries
  • 1 2/3 cups puffed millet
  • 1 2/3 cups puffed rice
  • ¼ cup pumpkin seeds
  • ¼ cup sunflower seeds
  • 1/3 cup quinoa flakes
  • Canola oil
  1. Lightly coat a 9 x 13-inch baking dish with canola oil.
  2. Combine all ingredients (except the almond butter and brown rice syrup/honey) in a large bowl and set aside.
  3. In a large saucepan over low heat, heat almond butter with syrup until bubbles form.  Quickly stir dry ingredients into syrup mixture. Remove from heat.
  4. When cooled enough to handle, press into baking pan and let cool completely.  Roll and cut into 40 bars.

Taken from the Canyon Ranch Kitchen

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