INGREDIENTS

• 3 cups brown rice crisp cereal, unsweetened

• ¼ cup toasted almonds, coarsely chopped

• 2/3 cup almond butter

• 1 cup brown rice syrup

• ½ teaspoon vanilla

• ¼ teaspoon sea salt

INSTRUCTIONS

• Place brown rice cereal and toasted almonds in a big bowl
• Heat brown rice syrup, and sea salt over medium heat for 5 minutes, stirring when it starts to bubble. Stir in almond butter until well-mixed. Remove from heat.  
• Add vanilla extract
• Add syrup mixture to dry ingredients and mix well
• Press into oiled or parchment-lined 9 X 9-inch pan. Cool completely, cut, and serve

Makes 9 Servings

Recipe Modified from The Natural Epicurean