Servings | serves |
Ingredients
- 1 cup Macadamia Nuts or 1/2 macadamia or cashew butter
- 4 cups Rice Bubbles or sugar-free puffed brown rice
- 1/4 cup Rice Malt Syrup
- 1 teaspoon Vanilla Powder
- 1/2 teaspoon Sea Salt
Ingredients
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Instructions
- Line a 20cm square baking tin with baking paper.
- Process the macadamias in a blender or using the chopper attachment of a stick blender for 3 minutes, or until the nuts form a smooth paste. Measure out 1/2 cup of the nut butter and put into a saucepan. (Any leftover macadamia butter will keep in an airtight container or jar in the fridge for up to 2 months.)
- Add the nut butter, rice malt syrup, vanilla and sea salt, to the saucepan and place over low heat. Cook, stirring constantly, until the mixture begins to 'melt'.
- Remove the pan from the heat and pour into a large mixing bowl with the rice cereal. Mix well, until each piece of puffed rice is covered with the mixture.
- Press into the prepared tin, using the back of a spoon to push the mixture into the corners.
- Refrigerate for 15 minutes or until set. Slice into squares or bars and store in an airtight container in the fridge.
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