Brown rice bars
- Number of Servings: 16
Ingredients
Pick one of each group of ingredient:1 cup [ almond | cashew | sunflower | peanut ] butter.3/4 cup [ honey|agave nectar ]1 cup unsulfured [ mango | cherries | raisins | blueberries | apricots | cranberries]4 cups brown puffed rice cereal1/4 tsp salt2 tsp vanilla extractwax paper, a 9"x13" pan, and a saucepan
Step 1: Place dried fruit and roasted nuts in a food processor and pulse until coarsely ground. Or use a knife on the fruit and stick the nuts in a bag and hit them with a big book to break them up.
step 2: Mix your nut butter and sweetener (honey or agave) in a saucepan over medium-low hear until smooth. Continue heating until slightly bubbly. Remove from heat.
Step 3: Add salt and vanilla, mix in thoroughly. Add fruit/nut mixture, mix again. Add puffed rice, mix until coated. Mixture will be extremely thick at this point. Line 9"x13" pan with wax paper.
step 4: Scoop mixture into wax paper-lined pan and spread evenly. Place another sheet of wax paper on top and press down firmly with a flat spatula, or use a rolling pin.
Step 5: Place pan in refrigerator for at least two hours.
Step 6: Remove pan from fridge, pull firm bar mixture out of pan using bottom layer of wax paper and place on a cutting board.
Cut into desired size, enjoy!
These bars will hold for a week or more in a plastic bag in the refrigerator, and hold up very well in a back pocket if wrapped in aluminum foil or cling wrap.
Serving Size: Makes 12 3"x3" bars
Number of Servings: 16
Recipe submitted by SparkPeople user CYCL42.
step 2: Mix your nut butter and sweetener (honey or agave) in a saucepan over medium-low hear until smooth. Continue heating until slightly bubbly. Remove from heat.
Step 3: Add salt and vanilla, mix in thoroughly. Add fruit/nut mixture, mix again. Add puffed rice, mix until coated. Mixture will be extremely thick at this point. Line 9"x13" pan with wax paper.
step 4: Scoop mixture into wax paper-lined pan and spread evenly. Place another sheet of wax paper on top and press down firmly with a flat spatula, or use a rolling pin.
Step 5: Place pan in refrigerator for at least two hours.
Step 6: Remove pan from fridge, pull firm bar mixture out of pan using bottom layer of wax paper and place on a cutting board.
Cut into desired size, enjoy!
These bars will hold for a week or more in a plastic bag in the refrigerator, and hold up very well in a back pocket if wrapped in aluminum foil or cling wrap.
Serving Size: Makes 12 3"x3" bars
Number of Servings: 16
Recipe submitted by SparkPeople user CYCL42.
Nutritional Info Amount Per Serving
- Calories: 292.4
- Total Fat: 15.3 g
- Cholesterol: 0.0 mg
- Sodium: 126.9 mg
- Total Carbs: 36.1 g
- Dietary Fiber: 2.5 g
- Protein: 7.9 g
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