1 1/4 cups crisp rice cereal 1 cup uncooked quick-cooking oats
3 Tbsp ground flax seeds 1/4 cup finely chopped dried fruit
1/4 cup finely chopped nuts (preferable roasted or toasted)
1/4 cup brown rice syrup (or honey, maple syrup, or light molasses)
2 Tbsp dark brown sugar
1/3 cup nut butter (peanut, almond, cashew, soy)
1 tsp vanilla extract 1/2 tsp ground cinnamon, optional
Combine the rice cereal, oats, flaxseed meal, dried fruit, and nuts in a large bowl.
Bring the syrup and brown sugar to a boil in a small saucepan over medium-high heat, stirring constantly; remove from heat. Stir in nut butter and vanilla until blended.
Pour nut butter mixture over cereal mixture, stirring until coated (mixture will be stiff). Press mixture firmly into an 8-inch square pan (sprayed with nonstick cooking spray) using a large square of wax paper.
Cool in pan on a wire rack. Cut into 12 bars.
(Wrap bars tightly in plastic wrap and store in the refrigerator).
Chocolate Chip Cookie: Replace the dried fruit with an equal amount of semisweet miniature chocolate chips (or carob chips). Combine the cereal mixture with the syrup mixture and then let the combined mixture stand 10 minutes before adding the chips.
Peanut Butter Cookie: Use chopped dates for the dried fruit and dry roasted peanuts for the nuts. Use honey, or half honey-half molasses for the syrup and peanut butter for the nut butter.
(Recipe retrieved from Food.com)