Almond Butter Bars
Ingredients
2 cups oats
2 cups gluten free brown rice krispies
¼ to ½ cup shredded coconut, unsweetened
½ cup chia seed or Quia (chia, buckwheat, hemp blend)
¼ cup mini chocolate chips or dried fruit
2 cup almond butter
2/3 cup honey
2 tsp vanilla
Directions
-Line an 8 or 9 inch square pan with two pieces of parchment paper, one going each way so it’s easy to lift out.
-In a large bowl, combine oats, coconut, chia seeds or dried fruit.
-In a medium bowl, combine almond, honey and vanilla, until smooth.
-Pour wet mixture over dry and stir well until thoroughly combined. -Add a pinch of sea salt to taste.
-Spoon mixture into the pan and roughly spread out (but don’t pack down yet).
-Sprinkle on the chocolate chips in an even layer. Wet hands lightly and then press down mixture until even. Use a spatula to pack it down.
-Transfer pan to the freezer for about 10 minutes until firm.
-Cut into equal sized bars. Bars can be wrapped and stored in the fridge or freezer. These bars fall apart easily so I don’t recommend leaving them at room temperature for longer than a few minutes.
Recipe credit: Cindy Dodsworth – cindy.dodsworth@loblaw.ca
Ingredients
2 cups oats
2 cups gluten free brown rice krispies
¼ to ½ cup shredded coconut, unsweetened
½ cup chia seed or Quia (chia, buckwheat, hemp blend)
¼ cup mini chocolate chips or dried fruit
2 cup almond butter
2/3 cup honey
2 tsp vanilla
Directions
-Line an 8 or 9 inch square pan with two pieces of parchment paper, one going each way so it’s easy to lift out.
-In a large bowl, combine oats, coconut, chia seeds or dried fruit.
-In a medium bowl, combine almond, honey and vanilla, until smooth.
-Pour wet mixture over dry and stir well until thoroughly combined. -Add a pinch of sea salt to taste.
-Spoon mixture into the pan and roughly spread out (but don’t pack down yet).
-Sprinkle on the chocolate chips in an even layer. Wet hands lightly and then press down mixture until even. Use a spatula to pack it down.
-Transfer pan to the freezer for about 10 minutes until firm.
-Cut into equal sized bars. Bars can be wrapped and stored in the fridge or freezer. These bars fall apart easily so I don’t recommend leaving them at room temperature for longer than a few minutes.
Recipe credit: Cindy Dodsworth – cindy.dodsworth@loblaw.ca