Gluten, Dairy free Breakfast or Snack Bars
1/2 c honey
1/2 c maple almond butter
1/3 c organic sugar
3 c gluten free crisp rice cereal (we like Erewhon’s)
1/3 c raisins
2 TBSP sunflower seeds (optional)
1 TBSP ground flax seed
- Maple Almond butter: Sun flower seed butter, cashew butter, peanut butter, tahini, or any other nut butter; if using as a breakfast substitute I like to use one with a higher protein content.
- Raisins: Craisins, dates, chocolate chips, any kind of dried fruit
Grease a 9 x 13 baking pan, set aside. (I like Spectrum shortening, it doesn’t have TBHQ).
In a large saucepan heat honey, almond butter and sugar to boil. Stir on medium heat for 2-3 minutes.
Turn off heat and add all other ingredients. Stir until well combined and the crisp rice is evenly coated.
Pour mixture into greased pan and use a spatula to press down evenly. (I spray the spatula with Spectrum non-stick cooking spray first)
Let cool, and serve!