These bars from the Plant-Powered Households cookbook are endlessly adaptable—merely add in your favourite crunchy nuts, spices, drizzles, or dried fruit. To maintain it nut-free and allergen-friendly, attempt a seedy-and-chocolaty model with hemp seeds and cocoa powder, or a fruity, spiced model with dried cranberries and nutmeg and allspice.
What you want:
½ cup brown rice syrup
¼ packed cup coconut butter
1 teaspoon vanilla extract
¼ teaspoon salt
¼ teaspoon cinnamon
1 cup rolled oats
¼ cup oat flour
2 tablespoons unsweetened shredded coconut
1½ cups brown rice crisp cereal
3 tablespoons vegan chocolate chips
What you do:
- Line an 8-inch sq. pan with parchment paper. In a medium saucepan over medium warmth, add brown rice syrup, coconut butter, vanilla, salt, and cinnamon. Stir till effectively mixed and coconut butter has melted, then scale back warmth to low. Add rolled oats, and stir via, cooking for 3 minutes.
- Add oat flour and shredded coconut, and stir via. Take away pot from range. Rapidly stir in cereal and switch combination to ready pan. Press combination evenly into pan. Sprinkle on chocolate chips and press into base.
- Refrigerate till absolutely chilled, no less than half-hour, then minimize in squares or bars.