2    C  old-fashioned rolled oats
1.5 C  brown rice crispy cereal
1.5 C  raw sunflower seeds (toasted)_
1/4 C  brown rice syrup
1/2 C  grade B maple syrup
3         egg whites
1    C  sprouted brown rice flour or oat flour
2/3 C  peanut butter or sunflower seed butter
1/4 C  coconut oil, melted
           pinch of salt for the chocolate sauce
4   T  coconut oil, melted
2   T  grade B maple syrup
3   T  powdered cacao

Preheat the oven to 325 degrees and prepare a 9 X 9 baking pan with parchment paper to ensure easy removal from the pan when the bars have finished baking.  

Combine the coconut oil, peanut or sunflower butter, brown rice syrup and maple syrup in a small pan and heat just until the ingredients have melted and are evenly blended. Let cool for a few minutes.

Combine the brown rice crispy cereal, toasted sunflower seeds, egg whites, flour and salt in a large bowl and stir until evenly incorporated.  

Pour the melted oil, peanut or sunflower seed butter and syrup’s over the cereal mixture and stir until mixed.  Spread the mixture evenly in the baking dish and press firmly down all over which will help the bars keep their shape when cooled.  Bake until just barely golden, about 35-40 minutes.  Cool for 15 minutes.  Using a serrated knife, cut into bar shapes and carefully remove from baking dish with the help of the parchment paper.  Wrap in wax paper and store in an airtight container or in the refrigerator, but most of all…Enjoy! xxo!!!   

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