Brown Rice Crispy Bars
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Preheat: 425° | Yield: 24 2“ Squares | |
Prep: 0:15 | Wait: 0:00 | Cook: 0:09 |
Ingredients
- 3 ounces puffed brown rice, approximately 6 cups
- 3 tablespoons flax seed oil, plus extra for the pan
- 1 tablespoon orange blossom honey
- 7 ounces mini marshmallows, approximately 4 cups
- 3 ounces toasted slivered almonds, approximately 3/4 cup
- 1 1/2 ounces coarsely chopped dried cranberries, approximately 1/3 cup
- 1 1/2 ounces coarsely chopped dried cherries, approximately 1/3 cup
- 1 -ounce dried blueberries, approximately 1/3 cup
Directions
- Lightly coat the inside of a 13 by 9 by 2-inch metal pan with oil and set aside. Preheat the oven to 425 degrees F.
- Spread the brown puffed rice evenly on a sheet pan. Toast in the oven for 4 minutes, stirring occasionally. While the rice is toasting, prepare the marshmallow mixture.
- Place the oil, honey, and marshmallows in a large mixing bowl set over a pot of gently simmering water. Stir until the marshmallows are melted, approximately 4 to 5 minutes. Once the marshmallows are melted, quickly add the toasted brown rice, almonds, and fruit and stir to combine. Coat your hands or a spatula with oil and spread the mixture evenly into the pan. Once the mixture has cooled completely, cut into squares and store in an airtight container for 1 to 2 days.
Notes
Nutrition
Calories (kcal): 90 | Fat Calories (kcal): | Cholesterol (mg): 0 | (Guide) |
Fat (g): 3.5 | Saturated Fat (g): 0 | Mono Fat (g): 0 | Poly Fat (g): 1 |
Protein (g): 1.3 | Carbohydrates (g): 14 | Sodium (mg): 5 | Fiber (g): 1 |
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