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.
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:
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
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”.
- 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
- 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.
- 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).
- 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.
- Chop nuts into smaller pieces by hand or pulse in a food processor.
- Combine the honey mixture, nuts and cranberries, and mix to blend well.
- Scoop the mixture into the baking dish.
- Using another piece of parchment paper and your hands, press down on the mixture to make it compact and uniform.
- Let the mixture cool for at least 15 minutes and then slice into squares or rectangles.
- Store in a sealed container or wrap well to seal out air.
Makes 8 to 10 bars
If I use coconut nectar in place of the honey, do I still follow the same instructions?
If you use maple syrup in place of the honey – do you still boil to caramelize it?
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 🙂
ha! licking the spoon is a treat reserved for the cook for sure!
These look wonderful, what a perfect summer travel snack!
Oh my cookies, these look amazing! Pinned,Shared and Making!
Thanks for sharing!
Lisa @ Real Food Kosher
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.
It is. Most add sugar or brown rice syrup.
Sylvie | Gourmande in the Kitchen
What a great base recipe, I like your idea for a tropical version!