Time: 1 hour 45 minutes
Complexity: easily
Servings: 12

This fruit and nut snack boasts a light, chewy texture thanks to puffed brown rice and rice syrup. Dried cherries add a sweet and tart flavor, while sea salt, pumpkin seeds, and almonds provide the perfect balance. Wrap each bar individually in parchment paper and take it to work or on the go for a healthy snack.

Ingredients:

• 2 cups puffed brown rice (breakfast cereal)
• 1 cup raw pumpkin seeds
• 1 cup raw almonds, coarsely chopped
• 0.5 cups dried cherries
• 2/3 cup brown rice syrup
• 2 tablespoons almond oil
• 0.5 tsp almond extract
• 0.5 tsp sea salt flakes

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Recipes with similar ingredients

puffed rice, dry breakfast, dried cherries, almond, pumpkin seed, almond extract, sea ​​salt flakes

We recommend

Preparation:

Step 1
• Preheat oven to 350°F (160°C). Spray a 9-inch (22 cm) square glass baking dish with cooking spray. Line the bottom with parchment or waxed paper, leaving a 4-inch (10 cm) overhang on both sides, and spray the paper with cooking spray.
Step 2
• Place 1 cup of puffed rice in a zip-lock bag and crush with a rolling pin to a fine powder. In a large bowl, combine the remaining 1 cup of puffed rice, pumpkin seeds, almonds, and cherries. Combine the rice syrup and almond butter in a small saucepan and bring to a boil. Remove from heat.
Step 3
• Add the almond extract and salt and fold in the nut mixture. Stir with a spatula until everything is moistened and well combined. Add the crushed puffed rice and continue to stir until smooth.
Step 4
• Pour the mixture into the prepared pan and press it down evenly, using the edges of the parchment paper to prevent sticking. Bake until lightly golden, about 25 minutes. Cool on a wire rack for 15 minutes, then press down. Refrigerate until firm, but not too firm, about 45 minutes. Pull the edges of the parchment paper back and transfer to a cutting board. Carefully peel off the paper. Cut the dessert in half, then cut each half into 6 bars (12 bars total). Refrigerate until completely set.
Step 5
• Store each bar individually wrapped or in layers between sheets of parchment or waxed paper in the refrigerator for up to 2 weeks. They will soften and become chewy when they cool to room temperature.
  
  Brown rice syrup:
  This product is produced by fermenting brown rice grains. It is a natural sweetener rich in easily digestible starch. It is used in baked goods, as a spread on bread, and to add flavor to dishes.

Votes: 3