Almond Coconut Trail Bars

Ingredients:

• 2 cups whole unsalted almonds
• 2 cups unsweetened coconut flakes
• 1/2 cup puffed millet, rice (or other puffed whole grain; or crispy brown rice cereal)
• 1 tablespoon flax seed meal*
• 1/2 cup honey
• 1/3 cup brown rice syrup
• 1/4 teaspoon salt
• 1 teaspoon vanilla

Directions:

1. Grease/spray large bowl, 9x13 baking sheet/pan, wooden spoon or rubber spatula, and bottom of drinking glass. Set aside.
2. Coarsely chop almonds (You could leave them whole if you prefer)
3. Preheat oven to 350 degrees. Spread almonds on large baking sheet and bake for 10 min. until lightly toasted and fragrant. 
4. Spread coconut in single layer on baking sheet. Bake at 350 degrees for 6-7 minutes, stirring half way through, until lightly toasted. Watch it closely to avoid burning.
5. Add toasted almonds & coconut to large bowl. Add puffed rice/millet and flax seed meal. Stir to combine; set aside.
6. In 1-1/2 or 2 quart saucepan, combine honey, rice syrup, salt, and vanilla over medium-high heat. Cook, stirring frequently, until mixture reaches 250 degrees on a candy thermometer. 
7. Quickly pour liquid mixture over nut mixture and stir until combined. 
8. Transfer to greased/sprayed 9x13 pan, use hands to spread mixture evenly in pan; using the bottom of the drinking glass, press the mixture to compact it and close all of the gaps. 
9. Let cool 20 minutes (pan should still be slightly warm). Invert pan on cutting board, allowing mixture to fall out in one piece. Cut into 20 bars. If they cool too much, they will become extremely difficult to cut. You can return them to a warm oven for a couple of minutes and try again.

*Once Flax seeds are ground, they go rancid very quickly. Always buy whole flax seeds and store them in the freezer or refrigerator and grind them as you need them. A coffee grinder is the best tool for the job.