CRANBERRY ALMOND PROTEIN BARS
Fluffy,
crunchy and healthy pumpkin spice snack bars filled with texture and flavor.
Grain-free fall snacking at its best!
INGREDIENTS
- 2 tablespoons honey
- 2/3 cup dried cranberries
- 1/3 cup brown rice syrup
- 2/3 cup puffed rice cereal**
- 1 heaping tablespoon hemp seeds (optional)
- 1/2 cup unsweetened coconut flakes
- 2 cups Blue Diamond Almonds (I used Blue Diamond Oven Roasted Sea Salt Almonds*)
- 1 teaspoon vanilla extract, store-bought or homemade
INSTRUCTIONS
First, line
an 8 x 8 baking dish with parchment paper. Put aside.
Then, in a
large mixing bowl, add the almonds, puffed rice cereal, cranberries, coconut
and hemp seeds (if used) and mix to combine. Put aside.
Combine
brown rice syrup, honey and vanilla in a small saucepan. Heat over medium-high
heat until boiling, stirring occasionally. Then let the sauce boil for 4 to 5
minutes, or until it reaches about 260 degrees, stirring occasionally. (The
sauce is bubbling a bit, so watch it.) When ready, pour it evenly over the
almond mixture and stir the mixture very quickly until it is evenly coated with
the sauce. It hardens quickly, so you'll have to move quickly!
Quickly
transfer the mixture to the covered baking dish and press firmly into the dish
in an even layer. (I used the bottom of a measuring cup to help squeeze the
mixture into the pan.) Let the bars cool for 30 minutes or until they reach
room temperature. (You can speed up this process a little by placing them in
the refrigerator if you wish.) Then, gently lift the parchment paper from the
baking dish and transfer it (along with the bars) to a cutting board. Cut the
bars into the desired shapes and sizes. Then place in an airtight container and
store at room temperature until it is ready to eat.
Bars will
last up to 10 days. Or if you freeze them, they will last up to 3 months. Happy
Cooking Time.
