Recipe from Ricki's Kitchen:
Trail Bars
These wonderful bars from Audrey Alsterberg and Wanda Urbanowicz's ReBar Modern Food Cook Book create their own trail mix right in the bars. While the blend of fruits and nuts is interesting and delicious as is, feel free to experiment with other combinations that may appeal to you as well. Ideally, use organic dried fruits, which contain no added sugar or oils.
For more information on how to make your own healthy trail mix, see my article, "Homemade Trail Mix: Recipe for Your Healthiest Mix."
2/3 cup flax "eggs" (1/4 cup ground flax
seeds, mixed with 3/4 cup water; allow to sit for at least 2 minutes
before using)
1 cup (240 ml) dried
figs
1-1/2 cups dried
apricots
1/2 cup dried
pineapple
1/2 cup dried papaya
1 cup rice flour
1 cup sunflower seeds
1 cup rolled oats
1/2 cup natural
applesauce
2 tsp. pure vanilla
extract
Preheat oven to 350F. Line a 10 X 15" pan with parchment and set aside.
Working in two batches, place dried fruit and rice flour in a food processor and pulse to a coarse texture. Set aside.
Mix together the remaining ingredients in a separate bowl. Combine with the dried fruit mixture and spread evenly in the prepared pan. Place a sheet of plastic wrap over top and roll the surface smooth with a rolling pin. Remove plastic and bake for 10-12 minutes. Cool and cut into 15 bars. Store in an airtight container, or wrap each bar in plastic wrap.
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