Triple Almond Krispy Bars
I hope everyone had a blessed Easter! Chris and I enjoyed our time with his dad's family in Big Sky. Plus, the weather was beautiful, Kassi (our dog) and I got to stretch our legs on a nice walk and I baked a flourless, sugar free cake (to be posted soon)!
Ingredients
- 2 cups gluten free crispy rice cereal (I used Enjoy Life crunchy brown rice)
- 1/3 cup sliced almonds (or other nuts or seeds for a different variation)
- 3 Tbsp flaxseed meal (almond meal would work too I bet - you could omit but will need more rice cereal)
- 1/2 cup creamy unsalted almond butter (or other nut or seed butter)
- 1/4 cup honey or brown rice syrup (I used honey but use brown rice for vegan)
- a few drops or a pinch of stevia to taste, optional for sweeter bars
- pinch of sea salt
- 1/4 tsp almond extract (if you don't have it, can omit but I like the additional almond flavor)
- 1 tsp vanilla extract
- 1/2 tsp ground cinnamon (if you don't like cinnamon, feel free to omit)
Instructions
- Line a large loaf pan (or 8X8 pan but will be thinner) with parchment paper and set aside.
- In a medium mixing bowl, combine cereal, almonds and flax meal.
- In a large saucepan, combine almond butter and honey/syrup over medium heat, stirring often until melted. Remove from heat and stir in the salt, extracts and cinnamon until smooth.
- Add in the cereal/almond/flax mixture to the liquid ingredients and stir until well coated.
- Spoon the sticky mixture into prepared pan and spread evenly (I greased my fingers with coconut oil to avoid sticking) and let chill for an hour. Cut into bars and enjoy!
Notes
Variations: feel free to add chocolate chips, seeds, nuts, dried fruit, coconut, spices etc if desired. Use your favorite nut or seed butter to make different flavor variations. I've made these with peanut butter and cranberries before and they are wonderful!
*For individual treats, press the mixture into a cupcake/muffin tin lined with paper muffin cups (I assume e 9-10 cups depending on the size)