Crispy Rice Nut Butter Squares
Nettie Cronish
1/2 cup (125 mL) smooth almond nut butter
1 cup (250 mL) rice syrup
1 tsp (5 mL) vanilla
1/2 cup (125 mL) dried apricots, chopped
1/2 cup (125 mL) raisins
1/2 cup (125 mL) chopped almonds, toasted
1/4 cup (60 mL) each sunflower and sesame seeds, toasted
2 1/2 cups (625 mL) rice crisp cereal
1 1/4 cups (310 mL) rolled oats
In large saucepan, heat together almond nut butter, rice syrup, and vanilla over medium-low heat until blended.
Add apricots, raisins, almonds, sunflower, and sesame seeds. Mix well. Add rice crisp cereal and oats. Mix to coat ingredients.Press mixture evenly into greased 8 x 8 x 2 in (20 x 20 x 5 cm) baking pan. Let stand for 20 minutes or until firm. Cut into squares.
Makes 12 squares.
Nutrition information: Per serving: 298 calories; 6.1 g protein; 12.9 g total fat (1.3 g saturated); 42.3 g carbohydrates; 3.2 g fibre; 94.0 mg sodium
source: "Vegan Holiday Treats", alive #302, December 2007
