Recipe from Spring 2015 issue of True Natural Health
⅓ cup black sesame seeds, lightly roasted
2¼ cups Rice Bubbles
1 cup cornflakes
⅓ cup shredded coconut, lightly roasted
⅔ cup cranberries
⅔ cup pepitas
½ cup sunflower seeds
½ cup almonds, roughly chopped
½ cup honey (option – replace with extra Carob Syrup)
⅓ cup Carob Syrup
1. Line a 30 x 20 cm tin with baking paper.
2. Combine dry ingredients in a medium heat-proof bowl.
3. Combine carob syrup and honey in medium saucepan over moderately low heat and bring to boil. Reduce heat to low for 2 – 3 minutes, stirring occasionally until syrup becomes thick. Add to rice puff mixture and stir until well combined.
4. Spread mixture into prepared tin. Using back of large metal spoon, press down firmly and level off. Bake 160ºC for 10 minutes. Leave in tin to cool, then cut into bars.