Gluten, Dairy free Breakfast or Snack Bars

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

Substitutions:

  • 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!