Ok, so if your looking for a healthier option to the original rice crispy bar recipe then, look no further!
I find myself enjoying these way more than I ever did the originals.
I am happy to say that they are way better for you too.
First , they are made with organic sprouted brown rice crisps.
Now, don’t let the word “sprouted” scare you. Trust me they still look and taste exactly the same as the un-sprouted rice crisps.
The main difference is that they are way easier on your digestive system while improving the bioavailability of all the nutrients too.
Sprouting makes them more flavorful and crispy too 🙂
I also call these my gut friendly treats because they are packed with a lot of gut healing ingredients
like gelatin and ghee for example. They are made with sprouted rice which is easier to digest.
I am learning with any healthy diet or healing protocol that first and foremost healing your gut is of utmost importance .
That would make another whole article, which actually will be coming soon 🙂 So stay tuned 🙂
Ingredients:
3-cups Veganic Sprouted Brown Rice Crisps like this one here.
1/3- cup raw honey or real maple syrup
3/4 -cup organic almond butter or favorite nut butter of choice
1/4 ( 4 Tablespoons)-cup Ghee (clarified butter which is not problematic for most people
with dairy issues because the hard to digest milk proteins have been removed)
4-dropperfuls of English flavored Toffee Stevia (Sweetleaf Brand) or 1/2 teaspoon Pure Monk Fruit powder like this one here.
a few good dashes celtic salt (very mineral rich)
1-teaspoon vanilla extract
Optional add ins: 1/2 teaspoon ceylon cinnamon or 1/4 cup Lily’s Stevia sweetened chocolate chips
Instructions:
Pour rice crisps in a large mixing bowl and set aside.
Over a very low heat mix and slightly warm the honey, almond butter, Ghee, flavored stevia,salt, cinnamon if using and vanilla .
Remove from heat immediately and whisk in the gelatin. Do not overmix.
Pour mixture into big mixing bowl of rice crisps. Mix to coat well, but do not over mix.
Lastly, add in chocolate chips if using.
Line an 8×8 inch glass baking dish with unbleached parchment paper before adding in rice mixture or lightly grease with oil.
Spread evenly and let chill in the freezer for about 15-20 minutes until they have set firmly. Cut into squares and start enjoying!!!
Note: These need to be kept in the refrigerator, they hold together much nicer this way 🙂
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