1 cup walnut halves
1 1/2 cups puffed brown rice cereal
1 1/4 cups rolled oats
1 cup cranberries, chopped
1/2 cups oat bran
3 tbsps finely chopped crystallized ginger
1 cup brown rice sugar
1/4 cups natural cane sugar
1/2 tsps Salt
1 tsp pure vanilla extract
Preheat the oven to 350 degrees F. Lightly spray an 8-by 11-inch baking dish with cooking spray. Spread the walnuts on a baking sheet and toast until fragrant and golden, about 9 minutes. Let cool, then coarsely chop. Transfer the walnuts to a large bowl. Add the puffed rice, rolled oats, cranberries, oat bran and ginger and toll well.
In a small saucepan, combine the brown rice syrup, can sugar and salt and bring to a boil over moderate heat. Cook, stirring occasionally, until the mixture is slightly thickened, about 4 minutes. Remove fro the heat and stir in the vanilla. Pour the syrup into the rice-oat mixture and toss to coat thoroughly =. Transfer the warm mixture to the prepared baking dish and pack lightly with a spatula greased with cooking spray. Let cool for at least 45 minutes before cutting into 16 bars.
Source: Food & Wine Annual Cookbook, 2008
