This is a great after school treat found in the new Whole Life Nutrition Cookbook. Stop by the clinic to get your copy, it is loaded with awesome whole food recipes for your whole family.
2-3 tbsp coconut oil, plus more for greasing the pan
1 cup brown rice syrup or coconut nectar
3/4 cup almond butter, peanut butter or sunflower seed butter for a nut free option
1 tsp vanilla extract
6 cups brown rice crisp cereal
1/4 cup sesame seeds
1/2 cup pumpkin seeds
1/2 cup choppped nuts (cashews, almond, walnut)
1/2 to 3/4 cup raisins or dried cranberries
3/4 cup organic dark chocolate chips
3 tbsp coconut oil
Grease a 9×13 inch glass baking pan with coconut oil and set aside
To make the rice crispy treats, heat the coconut oil in a medium saucepan over medium heat. Add the brown rice syrup and nut butter and heat until tiny bubbles form, stirring constantly with a wire whisk. Immediately take the pan off the heat and stir in the vanilla.
Place the cereal into a large bowl and add any of the optional additions. Pour the hot syrup mixture over it and immediately mix together with a wooden spoon.
Pour the mixture into the prepared pan and press the mixture flat. You may need to place a little coconut oil or water on your hands so the mixture won’t stick to them.
If you would like to add the chocolate topping, place the dark chocolate in a heavy-bottomed saucepan over very low heat, stirring occasionally, until completely melted. Pour over the top of the crispy treats, spreading it evenly with the back of a spoon. Cool completely before slicing into bars.
Tip: If you are gluten-sensitive then be sure to use a rice crispy cereal that is gluten free, as some brands do contain barley malt, which contains gluten.
Yield: 15 squares