Peanuts are one of those problem foods so many people have to avoid. When I originally made these bars, my aim was a sweet carob taste. The flavor combinations in this recipe taste surprisingly close to peanut butter. Even my husband, who doesn't usually like carob, loves these bars!
1 cup raw brazil nuts
1 cup raw sunflower seeds
1/3 cup carob powder
1/2 cup sunbutter
1/2 cup brown rice syrup
3/4 cup gluten free crispy rice cereal (I like Erewhon)
Place brazil nuts and sunflower seeds in a food processor with sharp blade attachment. Process until a fine meal forms. Add carob powder and process until mixed. Add sunbutter and brown rice syrup and process until mixed well. Transfer to a mixing bowl and stir rice cereal in with a spoon or fork. Pour into an 8 x 8 inch square cake pan and pat down with the back of a spoon until smooth. Cover and refrigerate for a couple of hours. These bars taste best cold. Source: www.foodsensitivityjournal.com
This post has been shared with Slightly Indulgent Tuesday.