Now that summer is here, it is time to give the oven a well-deserved break, and switch to no-bake cookies. This yummy cookie is a cross between granola bars and crispy rice treats. It is easy to make, and packed with three kinds of fruit, nut butter, and a few kinds of seeds. If you have peanut allergies, you can substitute almond butter for the peanut butter. Adapted from a recipe found on flavorator.blogspot.com.
Gluten-Free Crispy Rice Treats with Fruit and Nuts
Makes about 20 2-inch squares
6 1/2 cups gluten-free crispy rice cereal
1/2 cup dried blueberries
1/2 cup dried raisins or dried zante currants
1/2 cup dried cranberries or dried sour cherries
1/3 cup pumpkin seeds
1/4 cup ground flax seed
1 cup peanut butter or almond butter
1/4 cup molasses
1/4 cup honey or agave nectar
2 tablespoons unsalted butter
Spray or lightly oil a 9-inch x 9-inch square baking pan with vegetable oil.
In a large bowl, mix rice cereal, dried fruit, and nuts together. Set aside.
Place peanut butter, molasses, honey, and butter in a sauce pan over low heat. Stir until butter has melted. Pour over cereal mixture, and stir to coat. Press mixture into prepared pan. Freeze for 30 minutes. Cut into 20 small squares. Store in an air-tight container in the refrigerator.