Ingredients:
1 tsp. plus 2 Tbs. unsalted butter
1 1/2 cups (6 oz./185 g) puffed brown rice cereal
1 cup (4 oz./125 g) whole almonds
1/2 cup (3 oz./90 g) whole cashews
1 cup (4 oz./125 g) dried cranberries
1/2 cup (3 oz./90 g) chopped dried apricots
1/2 cup (5 oz./155 g) brown rice syrup
1/4 cup (2 1/2 oz./75 g) unsalted creamy almond butter
2 Tbs. firmly packed light brown sugar
1/4 tsp. salt
Directions and Steps:
1.Line a 8-inch (20-cm) square heating dish with aluminum thwart, leaving around 1 inch (2.5 cm) of shade on 2 inverse edges to utilize later as a handle. Oil the thwart with the 1 tsp. margarine.
2.In an expansive bowl, mix together the darker rice oat, almonds, cashews, cranberries and apricots. Put aside.
3.In a pot over medium warmth, blend or whisk together the dark colored rice syrup, almond margarine, darker sugar, the 2 Tbs. spread and the salt until the point when the blend is smooth. Convey to a stew and cook for 1 minute, mixing continually to counteract burning.
4.Promptly pour the hot almond-margarine blend over the oat blend in the bowl. Utilizing a wooden spoon, blend until the point when the grain, foods grown from the ground are equitably covered and appropriated.
5.With softly buttered hands, press the blend immovably and uniformly into the readied dish. Refrigerate until set, around 60 minutes. Lift out of the dish and exchange to a cutting board. Utilize a sharp buttered blade to cut into 20 little bars, at that point expel from the thwart. Store the bars in the icebox in a water/air proof holder, with sheets of waxed paper between the layers, for up to 1 week. Makes 20 bars.