R E C I P E
1 1/2 c rolled oats, toasted (toast at 350 degrees until slightly brown, ~12 minutes)
1 c roasted sunflower seeds
1 c roasted almonds, chopped
1 c pumpkin seeds, toasted (toast at 350 degrees until slightly brown, ~ 5-7 minutes)
3 cups of crunchy brown rice puff cereal (rice crispies are fine, or any similar alternative)
1 c of dried apples (cut or torn into smaller pieces)
1 c of dried cranberries
1 c of fresh almond butter
1 c of honey (local is better!)
1 tsp of sea salt
2 tsp of cinnamon
1. When all the items are sufficiently toasted, toss them with the brown rice crispies, apple pieces, and cranberries in a large bowl.
2. In a small saucepan, heat the almond butter and honey just to get melty, not cooked. (this is your glue ; if it boils or even comes close it gets hard and yucky) Stir in the salt and cinnamon, then pour over the oat/nut mixture and stir. You want to get everything incorporated and glued together with out crushing the tender crispies.
3. Turn into a 9x13 baking dish lined with parchment paper and press the mixture evenly and firmly. Again, trying not to crush the crispies too much. Cover the tray(s) with plastic wrap and refrigerate for several hours. Cut into 2 inch squares. Should make 30 2-inch bars.
Enjoy and Happy Autumn!
Truly // Sarah
