These bars are sold at most natural foods stores. They are salty and sweet – such an awesome combination. But, they have gluten in them. So, I tried to re-create them with my own little twist. The original bar has peanuts. Which we can’t have in our family. So, I replaced them with other nuts. And I added some seeds for a protein boost. If nuts are an issue for you, feel free to substitute something else, such as un-sulfured dried fruit.
1/3 cup + 2 tblsp brown rice syrup
1/3 cup nut butter or Sunbutter (I use cashew/macadamia)
1/2 cup Erewhon rice crispies cereal
1/2 cup millet puffs cereal
1/3 cup cashews, chopped
1/3 cup almonds, chopped
1/3 cup sunflower seeds
1/3 cup pepitas (pumpkin seeds)
1 1/2 tsp cinnamon
pinch kosher salt
- Combine cereal, nuts, seeds and cinnamon in a prep bowl. Stir to combine. Set aside.
- Place nut butter, brown rice syrup and salt in a saucepan on medium-low heat. Stir with a wire whisk just until combined, about 15-20 seconds.
- Pour immediately over dry ingredients and stir with a wooden spoon until well mixed.
- Transfer to an 8×8 inch pan. Using some parchment paper or waxed paper, push the mixture down with your hands (spreading it out evenly as you go) until its firmly compacted. Covered and refrigerated it will stay fresh for about 10 days.