gluten free no cook breakfast bars

Gluten-Free No-Cook Breakfast Bars

Prep time:
5 min
| Serves:
15 rolls

Recipe From: www.sobeys.com
Add to Meal Plan
Ingredients
  • Puffed rice: 3 1/2 cups (875 mL)
  • Five fruit medley (dried fruit of your choice): 1 1/2 cups (375 mL)
  • Natural sliced almonds: 1/2 cup (125 mL)
  • Ground cinnamon: 1/2 tsp (mL)
  • Smooth almond butter: 1 cup (250 mL)
  • Honey: 3/4 cup (175 mL)
  • Ground flaxseed: 2 tbsp (30 mL)
  • Unsalted butter: 1 tbsp (15 mL)
Utensils
  • Shallow wide-bottomed saucepan
  • 9-in. (23 cm) square baking pan.
  • Plastic wrap
  • Knife
  • Large bowl
  • Resealable bags
     
Directions
  1. In a large bowl, stir together puffed rice, fruit medley, almonds and cinnamon; set aside.
  2. In a shallow wide-bottomed saucepan over medium heat, combine almond butter, honey, flaxseed and butter; stir constantly until smooth, 3 to 5 min.
  3. Pour honey mixture over puffed rice mixture; stir to coat evenly. Using hands, press into a 9-in. (23 cm) square baking pan. Wrap loosely with plastic wrap and freeze for 30 min.
  4. Cut into 15 bars. Wrap individually in plastic wrap; refrigerate for up to 2 days, or place individually wrapped bars in resealable bags and freeze for up to 4 weeks. 
     
Nutrition Facts

Calories: 230 |

Protein: 5 g |

Fat: 12 g |

Carbohydrate: 28 g |

Fibre: 2 g |

Sodium: 2 mg |

Saturated Fat: 1 g

Tip: Before pressing the mixture into the pan, wet your hands to prevent sticking.

Total Cook Time: 40 mins


 

Food Guide Counter

½ Meat and Alternatives Serving

Food Guide Counter

½ Meat and Alternatives Serving