GlutenFree Breakfast Bar

3/4 cup nut butter (almond/cashew/peanut/sunflower/etc)
1/4 cup infused honey**
1/2 cup honey**
1 1/2 cups roasted raw nuts and/or seeds (almonds, pecans, walnuts, cashews, peanuts, sunflower seeds, sesame seeds, pumpkin seeds – use your favourites in any combination)
1 cup dried fruit (cherries, cranberries, blueberries, apricots, pineapple, raisins, goji berries – again, use your favourites in any combination)
4 cups gluten free rice krispie cereal
1/8 teaspoon salt
2 teaspoons pure vanilla extract

Line a large baking sheet with parchment paper.
Place nuts/roasted seeds and dried fruits in the bowl of a food processor. Pulse several times, just until the mixture is coarsely ground.
In a large saucepan, melt nut butter with honey over medium-low heat. Stir and watch carefully to prevent scorching. When the mixture is smooth and bubbling, cook for about 1 minute. Remove from heat. Add salt and vanilla and stir to combine.
Use a large spatula to stir in nuts, dried fruit, and cereal.
Stir until all ingredients are coated with nut butter mixture.
Scrape mixture onto the prepared baking sheet. Use the spatula to spread the mixture evenly on the pan.
Place a large piece of waxed paper over the mixture and use a rolling pin to smooth the top of the mixture.
Leave covered with wax paper, and refrigerate for about 2 hours before cutting the energy bars into whatever size you prefer.
Wrap bars in waxed paper and store in a covered container in the refrigerator.

**if you prefer a stronger dose, you can use up to 3/4 cup infused honey. for the mornings, i keep my doses a little on the light end. i am a mom and a #ProductivePothead. always remember to start out on the LightWeight side because you can work your way up but you can’t come back down

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