Almond Cherry Rice Treats - 9g Carbs, 1g Fiber
These cereal bars go together in minutes and replace traditional gooey
white marshmallow cream with agave
nectar. Both chewy and crunchy. Agave inulin, a low glycemic, high
fiber, soluble, prebiotic powder available in natural foods stores,
assists digestion and adds a slightly sweet taste to dishes. Use it in
smoothies, yogurt, cold and hot drinks, and baking recipes.
3 cups brown rice cereal
1/2 cup dried cherries (I use home dehydrated)
2 Tbsp coarsely chopped raw almonds
1 Tbsp agave inulin (optional)
1/3 cup agave nectar
1/3 cup almond butter or peanut butter
1/2 tsp almond extract
Line an 8 x 8 inch pan with plastic wrap, overlapping sides with enough
to fold over and cover top of pan completely. Coat plastic wrap with
cooking spray.
Place cereal, cherries, and chopped almonds in a large mixing bowl. Stir
until evenly mixed. If using inulin, mix it with agave in a small
saucepan (no heat) until dissolved. Add nut butter. Turn heat to low and
stir until nut butter is melted and well blended with agave. Add almond
extract. Remove from heat. Pour agave mixture over rice cereal and stir
until syrup coats cereal.
Transfer into pan in an even layer. Cover top with the extra plastic
wrap and press mixture evenly in pan. Refrigerate for about 1 hour.
Remove from pan by lifting plastic wrap. Cut into 25 squares. If
individually wrapped, each square will last for at least a week.
Makes: 25 servings
For variation:
Replace cherries with 1/2 cup sugar free chocolate chips, use vanilla
instead of almond extract, and add chopped peanuts instead of almonds.
Nutritional Information Per Serving: 57 cal, 2 gr fat, 0 gr sat fat, 0 mg chol, 1 gr protein, 9 gr carb, 1 gr fiber, 15 mg sodium
These cereal bars go together in minutes and replace traditional gooey
white marshmallow cream with agave
nectar. Both chewy and crunchy. Agave inulin, a low glycemic, high
fiber, soluble, prebiotic powder available in natural foods stores,
assists digestion and adds a slightly sweet taste to dishes. Use it in
smoothies, yogurt, cold and hot drinks, and baking recipes.
3 cups brown rice cereal
1/2 cup dried cherries (I use home dehydrated)
2 Tbsp coarsely chopped raw almonds
1 Tbsp agave inulin (optional)
1/3 cup agave nectar
1/3 cup almond butter or peanut butter
1/2 tsp almond extract
Line an 8 x 8 inch pan with plastic wrap, overlapping sides with enough
to fold over and cover top of pan completely. Coat plastic wrap with
cooking spray.
Place cereal, cherries, and chopped almonds in a large mixing bowl. Stir
until evenly mixed. If using inulin, mix it with agave in a small
saucepan (no heat) until dissolved. Add nut butter. Turn heat to low and
stir until nut butter is melted and well blended with agave. Add almond
extract. Remove from heat. Pour agave mixture over rice cereal and stir
until syrup coats cereal.
Transfer into pan in an even layer. Cover top with the extra plastic
wrap and press mixture evenly in pan. Refrigerate for about 1 hour.
Remove from pan by lifting plastic wrap. Cut into 25 squares. If
individually wrapped, each square will last for at least a week.
Makes: 25 servings
For variation:
Replace cherries with 1/2 cup sugar free chocolate chips, use vanilla
instead of almond extract, and add chopped peanuts instead of almonds.
Nutritional Information Per Serving: 57 cal, 2 gr fat, 0 gr sat fat, 0 mg chol, 1 gr protein, 9 gr carb, 1 gr fiber, 15 mg sodium
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