Anytime you make something that tastes remotely like cookie dough, it’s a success.
If that creation contains no raw eggs, you’re a flippin’ genius.
Now for someone who is NOT a “flippin’ genius”…
The person who decided to shell pistachios and then sell them in bulk at Sam’s.
I mean, come on.
A 1.5 lb bag of shell-less pistachios is not a good idea.
Do you know how fast a person can go through a bag of shelled pistachios?
Like really fast.
Like chia seeds at a barefoot runner convention.
No-Bake Trail Mix Granola Bars (gluten free)
makes 9 bars
1/2 cup almond milk
3 Tbsp ground flax seed
1 cup rice cereal (gluten free)
1/2 cup oats (certified gluten free)
1/2 cup sweetened cereal/granola (I added it just for a little more sweetness. I used Nature’s Path Crunchy Vanilla (gluten free))
1/4 cup pepitas, raw
1/4 cup dried cranberries, unsweetened
1/8 cup coconut, unsweetened
1/2 tsp salt
1/4 + 1/8 cup almond butter, unsalted
1 Tbsp honey
In a small bowl, combine the almond milk and ground flax seed. Allow the mixture to sit and thicken while you prepare the rest of the ingredients.
In a larger bowl, mix together the rice cereal, oats, cereal of choice(optional, could just add additional oats/rice cereal instead), pepitas, dried cranberries, coconut, and salt. Pour in almond milk-flax mixture and stir. Add in almond butter and use your hands to mix everything together until a dough is formed.
Taste the dough and see if you want it to be sweeter. If so, add in honey until the dough is sweet enough for you. I added 1 Tbsp honey. Again, mix the dough using your hands. Press the dough into a wax paper lined 8 x 8 inch dish. Place the dish into the freezer for about 20 minutes, or until hardened. Cut dough into 9 bars. Wrap the bars individually and store in the freezer or fridge.