When the honey boils down, it gets thick, syrupy and surprisingly less sticky. You can add nuts to these bars if you like – just substitute 1/2 cup of them for the pumpkin seeds.
- Portion size 24 servings
- Credits : Canadian Living Magazine
Ingredients
Method
Spread sunflower seeds, pumpkin seeds and sesame seeds on rimmed baking sheet. Bake in 350°F (180°C) oven until lightly toasted, about 6 minutes. Let cool. Transfer to large well-greased bowl; add puffed brown rice cereal and cranberries.In large saucepan, boil honey with salt over medium heat, without stirring, for 5 minutes. Stir into puffed rice mixture until rice is well coated.
Immediately scrape into greased 13- x 9-inch (3.5 L) cake pan, pressing to smooth and level top. Let cool. With greased knife, cut into bars. (Make-ahead: Store individually wrapped bars in airtight container for up to 2 weeks.)
Nutritional facts Per bar: about
- Fibre 1 g
- Sodium 49 mg
- Sugars 15 g
- Protein 2 g
- Calories 101.0
- Total fat 3 g
- Potassium 62 mg
- Cholesterol 0 mg
- Total carbohydrate 19 g
%RDI
- Iron 6.0
- Folate 4.0
- Calcium 1.0
