Time-Consuming: 1 hour 45 minutes
Taste: salty and sweet
Recommendations: packed in individual wrapping to take them to go.
Ingredients:
2 cups crispy brown rice cereal
1 cup raw pepitas
1 cup raw almonds, sliced
1/2 cup sweetened dried cherries
2/3 cup brown rice syrup
2 tablespoons almond butter
1/2 teaspoon almond extract
1/2 teaspoon Himalaya pink salt
1- Preheat an oven to 325 degrees F. Coat an 8-inch square glass baking dish with cooking spray. Line the bottom with a piece of parchment and spray the paper with cooking spray.
2- Put 1 cup of the rice cereal in a resealable plastic bag and crush to a fine powder with the back of the measuring cup.
3- Combine the remaining 1 cup rice cereal, pepitas, almonds, and cherries in a large bowl.
4- Heat the rice syrup and almond butter in a small saucepan until warm and bubbling and remove from heat. Stir in the almond extract and salt, and pour into the nut mixture. Fold with a spatula until it is everything is moistened and well combined. Add the crushed rice cereal and continue to fold until evenly incorporated.
5- Press the mixture very firmly and evenly into the prepared pan using the overhanging pieces of parchment to prevent sticking. Bake until beginning to brown, about 25 minutes.
6- Cool 15 minutes on a wire rack, then press again to compact the mixture. Chill until firm but not completely set about 45 minutes. Remove the block by the paper handles and invert it onto a cutting board. Gently peel off the paper. Cut the block in half, then cut each half into 6 bars for 12 total. Refrigerate until fully set.
7- Store the bars individually wrapped or layered between sheets of parchment in the refrigerator for up to 2 weeks. The bars will soften up and become chewy as they come to room temperature.
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