I made some changes to keep the bars vegan, nut free and gluten free - obviously the brown rice cereal and fruit butter went in (I picked the Exotic Apple-Pear Butter this time), but I swapped in flavourful coconut oil for the (equally flavourful) butter, used agave nectar for the corn syrup and using toasted sunflower seeds instead of the walnuts. My home-dried apples added some extra interest and texture, and the whole mix was allergen-free enough to serve at one of my doctor's offices (where it disappeared in a flash!).
Shared with Waste Not Want Not Wednesday.
Grown - Up Crispy Treats
Makes one 9" pan, 12 pieces
1/3 cup coconut oil
¼ cup amber agave nectar
2 tbsp Exotic Apple-Pear Butter (or unsweetened apple butter)
185g brown rice crisp cereal
50g toasted sunflower seeds
30g diced dried apples (choose unsulphured / no sugar added if not homemade)
- Line a 9” square pan with parchment and set aside.
- Melt the coconut oil and agave together, then add the Exotic Apple-Pear Butter and cook, stirring for 1 minute.
- Remove from the heat and stir in the cereal, seeds and apples.
- Press firmly and evenly into the pan. Let sit 1 hour before cutting.
Total Fat: 7.1 g
Cholesterol: 0.0 mg
Sodium: 88.9 mg
Total Carbs: 22.1 g
Dietary Fiber: 1.4 g
Protein: 1.9 g