modified from thatsfit.ca
6 cups brown rice crisps
2/3 cup raw honey or organic brown rice syrup ( I mixed the two to make up the volume)
2/3 cup almond butter or natural peanut butter ( I used the almond butter)
1 teaspoon vanilla
1 tsp cinnamon (optional)
Other add-ins include chocolate chips, dried fruit, pumpkin seeds, sesame seeds, ground flax meal, roasted nuts such as almonds
Method:
Line a 11 x 7 inch pan with parchment. Slowly heat the honey, nut butter, vanilla and cinnamon over low heat, stirring constantly, until blended.
6 cups brown rice crisps
2/3 cup raw honey or organic brown rice syrup ( I mixed the two to make up the volume)
2/3 cup almond butter or natural peanut butter ( I used the almond butter)
1 teaspoon vanilla
1 tsp cinnamon (optional)
Other add-ins include chocolate chips, dried fruit, pumpkin seeds, sesame seeds, ground flax meal, roasted nuts such as almonds
Method:
Line a 11 x 7 inch pan with parchment. Slowly heat the honey, nut butter, vanilla and cinnamon over low heat, stirring constantly, until blended.
Immediately, while the mixture is still warm, toss the rice cereal with the nut butter mixture in a large bowl until very well coated.
Pour the cereal into your prepared pan and press into all the corners.
Allow to cool in the refrigerator for about 30 minutes. When cool and firm, lift out of the pan by the parchment and slice to your desired size.
Note: for the chocolate chips, you will have to add it last so that the chocolate doesn't melt.
When I made these I added in some chopped roasted almonds and some dark chocolate chips.
1 comment:
Yum!! Thanks for sharing this recipe!
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