If you have children, you probably understand how hard it is to come up with fun snacks for them on a regular basis. Kids can be picky, and it can be hard to balance nutrition and flavour in a way that they’ll enjoy. That’s why I love these rice bars! They’re sweet, crunchy, and (best of all!) really healthy!
Date syrup can be found at any health food store or high end market. It’s an excellent pantry staple to have on hand, especially because it’s an easy substitute for sugar in recipes. While traditional rice krispie treats (the inspiration for this recipe!) contain marshmallow- which is essentially just concentrated sugar- I decided to keep my recipe clean by using nut butter to hold the rice puffs and syrup together. You can use any nut butter you like best, but I’m particularly fond of almond butter. The soft, buttery flavour works well with the nutty rice puffs, and it contains a relatively high amount of protein and low amount of fat, compared to other nut butters.
These treats will last for up to a week if stored in an airtight container, but you’ll probably devour them before then! I like to make big batches, so that the boys can have them during the week when they get home from school. I hope you enjoy this easy, fun recipe! And remember- eat well to live well!
- 80 g gluten free brown rice puffs
- 60 ml yacon Syrup or Date Syrup
- 80 g nut Butter ( I use Almond butter)
1. Melt the nut butter and syrup in a pan over low heat. Mix in the rice puffs.
2. Transfer the mixture to a tin lined with parchment, and refrigerate for about 20 minutes. Cut into squares, and store in an airtight container.
For this recipe I use Big Oz rice puffs brand