Nutrition Information (per serving)
1½ cups corn flakes
2 cups puffed brown rice cereal
1½ cups diced dried apples
¼ cup toasted, unsalted pumpkin seeds
¼ cup toasted, chopped walnuts
¼ cup toasted, unsalted sliced almonds
⅓ cup dried cranberries
¼ cup toasted, unsalted sunflower seeds
¾ cup brown rice syrup or honey
½ cup natural unsalted, roasted almond butter
- In a large bowl, combine all ingredients except brown rice syrup and almond butter.
- Lightly coat a 9-inch by 13-inch baking sheet with canola oil spray.
- In a medium saucepan, heat brown rice syrup and almond butter over low heat about 6 to 8 minutes, or until small bubbles form. Quickly stir syrup mixture into dry ingredients and mix well.
- Immediately spread mixture on baking sheet. Press mixture firmly and evenly into baking sheet with a heat resistant spatula. Cool completely in refrigerator overnight. Cut into 2-inch by 3-inch bars. Store in refrigerator or freezer.