This is my cleaned-up version of those legendary rice crispy squares. The difference is that these are full of whole grain goodness and nutrients from the nuts and fruit. Try these out on your kids for a guaranteed hit. You can find nut butter at any health food store.
Recipe information
Yield
makes 24 (2-inch) squares
Ingredients
Preparation
Step 1
Lightly oil a 9- by 13-inch glass baking pan with canola oil spray.
Step 2
In a large bowl, combine the agave nectar, nut butter, salt, cinnamon, and vanilla extract. Mix until well blended. Add the cereal, apricots, and cashews and mix well. Firmly press the mixture into the prepared baking pan and cover with plastic wrap. Refrigerate for 2 or more hours, or until firm. Cut into squares to serve.
Note
Step 3
Make these gluten-free by using crispy brown rice cereal not sweetened with barley malt.
