180g almond butter
180ml brown rice syrup
2 tablespoons vanilla extract
150g puffed rice (or crispy rice cereal)
20cm square baking tin lined with parchment paper
Heat a large saucepan over a low heat and add the almond butter, brown rice syrup and vanilla extract. Stir well until thoroughly combined, then transfer to a large mixing bowl. Stir in the crispy rice until well coated and mixed.
Transfer the coated crispy rice to the prepared tin and press down to distribute evenly. Leave to set in the fridge for 10 minutes, then slice into squares or bars. Makes 12-16
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