What type of nut butter is in your cupboard? Use any one, cashew, peanut, almond, just to name a few.
Being a member of the flake family (just kidding) there are many types of flakes available- spelt or quinoa, along with health food store puffed rice, that you can use in these delicious no bake crispy rice almond squares.
Makes 12 squares
Ingredients:
¼ cup sesame seeds
¼ cup sunflower seeds
½ cup almonds, chopped
½ cup dried cranberries
½ cup shredded coconut
1 cup barley flakes
1 1¼ cups large rolled oats
½ cup smooth almond nut butter
½ cup agave syrup
½ cup liquid honey
1 tsp. vanilla extract
Method:
- Toast sesame seeds , sunflower seeds and chopped almonds for 5 minutes in a pre heated oven at 300ºC, use parchment paper.
- Add cranberries coconut, almonds and sesame/sunflower seeds to a large bowl. Mix well. Add barley flakes and oats. Toss to combine.
- In medium saucepan, heat together almond nut butter, agave syrup, honey and vanilla extract over medium low heat. Heat for 5 minutes or until mixture is just about to come to a boil. Remove from stove.
- Pour saucepan contents over barley-oat mixture and mix well using large spoon.
- Press mixture into greased 8 inch square cake pan. Let stand for 30 minutes or until firm. Cut into squares.
