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Trail Mix Bars

Ease of Preparation: Moderate

Preparation Time: 10 min

Cook Time: 10 min

Servings: 24

Recipe By: Danna Korn and Connie Sarros

From:  Gluten-Free Cooking For Dummies
Used with permission of Wiley & Co Books

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Trail Mix Bars

If you look at the ingredients for this snack and think, "Hmm, this looks too healthy for me!" don't be misled. Oh, it's healthy alright, but the honey and brown sugar definitely put these bars in the bet-you-can't-eat-just-one category. These bars hold for several days and are a far better alternative than packing cookies in lunchboxes.

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 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.
Chef Suggestions
In place of the raisins (or in addition to the raisins), you can use dried cranberries, cut-up dates, or dried apricots.
Nutrition Facts
As prepared, each serving contains 90 calories, 6g total fat, 5mg cholesterol, 20mg sodium, 7g total carbohydrate and 2g protein.

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