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Trail Mix Bars

May 28, 2014 by Erica 13 Comments

Trail Mix Bars - Comfy Belly

I’ve seen a lot of Kind bar replica recipes lately, which kicked me into working on a replacement for my old granola bar recipe, which was desperately in need of an update. 

Trail Mix Bars - Comfy Belly

I’ve also revisited the ratio and ingredients for two other snack bars from way back, using toasted brown rice and millet. My older son and I are still grain-free, but I know some of you do use gluten-free grains like rice, millet and quinoa, so I’m happy to say that my two brown rice-based bars are fine-tuned for success. Check them out if you’re into puffed brown rice and millet:

  • Raspberry Rice Krispy Treats
  • Cocoa Hazelnut Rice Krispy Treats

I love ratios, especially reliable ratios, and this one works well. It’s three cups of goodies, 1/2 cup of honey or maple syrup, 1/4 cup of water and some salt. Feel free to add your own touch to this ratio—maybe a dash of vanilla extract.

Trail Mix Bars - Comfy BellyTrail Mix Bars - Comfy Belly

Trail Mix Bars

Feel free to replace or sub with your favorite nuts, seeds and fruit. Or use your favorite trail mix! I can see a tropical version of this bar using toasted coconut flakes, pumpkin seeds, dried pineapple and some spices for a bit of a kick.

I’ve also successfully used maple syrup in place of honey, so if that’s your choice, it will work just as well. If you add vanilla, about 1/2 teaspoon is a good amount.

If you’re bars are gooey at the end, you probably needed to boil the honey a little longer. I make sure to boil the honey mixture for at least 10 minutes, and I don’t add anything else to the mixture until it’s done “caramelizing”.

Ingredients

  • 1 cup (140 g) raw cashews
  • 1 cup (150 g) raw almonds
  • 1/2 cup (170 g) honey
  • 1/4 cup (60 ml) water
  • 1/4 teaspoon salt
  • 1 cup (60 g) dried cranberries

Method

  1. Toasted nuts: Preheat your oven to 350°F (175°C or gas mark 4). Bake the nuts on a baking sheet for about 10 minutes, or until they become fragrant and are lightly toasted.
  2. Line a baking dish or rectangular container with parchment paper. I use an 8 inch x 10 inch baking dish (20 cm x 25 cm).
  3. Add the honey, water and salt to a saucepan and bring the honey mixture to a bubbly boil. Cook for about 10 minutes or until it turns a darker brown, without burning it. The longer you cook the honey, the firmer the bars will be at the end.
  4. Chop nuts into smaller pieces by hand or pulse in a food processor.
  5. Combine the honey mixture, nuts and cranberries, and mix to blend well.
  6. Scoop the mixture into the baking dish.
  7. Using another piece of parchment paper and your hands, press down on the mixture to make it compact and uniform.
  8. Let the mixture cool for at least 15 minutes and then slice into squares or rectangles.
  9. Store in a sealed container or wrap well to seal out air.

Makes 8 to 10 bars

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Filed Under: Breakfast, Dairy Free, Desserts, Egg Free, Gluten-Free, Lactose Free, Paleo, Snacks, Specific Carbohydrate Diet (SCD), Vegetarian Tagged With: almonds, cashews, cranberries

Previous Post: « Healthy Coconut Flour Cookbook
Next Post: Zucchini Pesto Noodles with Roasted Cherry Tomatoes »

Reader Interactions

Comments

  1. Cindy

    February 15, 2015 at 9:35 am

    If I use coconut nectar in place of the honey, do I still follow the same instructions?

    Thanks

    Reply
  2. Christy

    June 9, 2014 at 4:24 am

    If you use maple syrup in place of the honey – do you still boil to caramelize it?

    Thx

    Reply
    • Erica

      June 9, 2014 at 6:47 am

      Yes, definitely.

      Reply
  3. Tara

    May 30, 2014 at 7:40 pm

    I had to leave the kitchen and distract myself on the Interwebs in order to allow these to cool properly – just licking the mixing spoon was enough to know these are going to be amazing and I would have to restrain myself from scoffing the lot! Thanks for the recipe & pretty pictures 🙂

    Reply
    • Erica

      May 30, 2014 at 9:25 pm

      ha! licking the spoon is a treat reserved for the cook for sure!

      Reply
  4. Carol

    May 30, 2014 at 8:13 am

    These look wonderful, what a perfect summer travel snack!

    Reply
    • Erica

      May 30, 2014 at 7:40 pm

      most definitely!

      Reply
  5. Jeanne

    May 29, 2014 at 1:42 pm

    Oh my cookies, these look amazing! Pinned,Shared and Making!

    Reply
    • Erica

      May 29, 2014 at 10:33 pm

      Thanks for sharing!

      Reply
  6. Lisa @ Real Food Kosher

    May 29, 2014 at 9:47 am

    Thanks for working out such a great ratio! Can’t wait to try a version of this – it’s almost impossible to find the perfect trail mix bar in the stores.

    Reply
    • Erica

      May 29, 2014 at 10:34 pm

      It is. Most add sugar or brown rice syrup.

      Reply
  7. Sylvie | Gourmande in the Kitchen

    May 29, 2014 at 1:05 am

    What a great base recipe, I like your idea for a tropical version!

    Reply
    • Erica

      May 29, 2014 at 10:34 pm

      thanks, yes!

      Reply

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Measurement equivalents

1 tablespoon 3 teaspoons
1/4 cup 4 tablespoons
1 cup 8 ounces
1 teaspoon 5 ml
1 tablespoon 15 ml

Temperature conversions

Gas Mark Fahrenheit Celsius
  1/4  225  110
  1/2  250  130
    1  275  140
    2  300  150
    3  325  170
    4  350  180
    5  375  190
    6  400  200
    7  425  220
    8  450  230
    9  475  240

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I create recipes using simple, nutrient-dense ingredients, staying as close to the earth as possible.

One of my boys was diagnosed with Crohn’s, which inspired me to start Comfy Belly, and create recipes to share my love of good, healthy food. Read More →

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