I came up with this recipe as a gluten-free and peanut-free trail bar and/or snack for myself. Sometimes I have a bar for breakfast or dessert. They are a fun, filling snack especially for people who have a lot of food allergies and sensitivities. Store in the refrigerator.

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Recipe Summary

prep:
10 mins
cook:
20 mins
total:
30 mins
Servings:
6
Yield:
6 trail bars
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat the oven to 325 degrees F (165 degrees C).

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  • Combine rice cereal, sunflower seeds, raisins, cranberries, and rice flour in a medium mixing bowl. Add honey and stir to coat. Add egg and butter; stir until well distributed. Press mixture evenly into a 6-inch square baking pan.

  • Bake in the preheated oven until edges are browned, about 20 minutes. Let cool before cutting into bars.

Cook's Note:

Substitute peanut butter for the sunflower seed spread and wheat flour for the rice flour if preferred.

Nutrition Facts

239 calories; protein 6.1g; carbohydrates 24.7g; fat 14.7g; cholesterol 36.1mg; sodium 115.4mg. Full Nutrition
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