Variation, Cranberry Crunch Snack Bars
wheat free
Preheat oven to 300 F.
2 cups crispy rice cereal
1 cup rolled oats
1/4 cup soy flour
OPTIONAL 1/4 cup tasty nutritional yeast flakes, such as KAL VSF
1/4 cup rice flour
1/2 cup peanut flour
1/4 cup natural sugar
OR 2 tablespoons fructose
1/2 cup chopped mixed nuts and seeds (cashews, almonds, pumpkin seeds)
2 tablespoons chopped roasted soy nuts
1/4 cup dried cranberries, soaked 10 minutes in hot water, drained
1/3 cup vegetable oil
1/2 cup rice syrup
1 teaspoon vanilla
If nuts are not roasted, stir-cook chopped nut mixture (not soy nuts) in dry pan over medium heat until lightly toasted. Take off heat.
Mix together the cereal, oats, flours, sugar, mixed nuts, soy nuts, and cranberries.
In a separate bowl, mix oil, rice syrup, and vanilla.
Blend the dry ingredients with the other ingredients.
Spread mixture thinly onto greased nonstick cookie sheet, and press down well.
Bake for 15 - 20 minutes. Watch carefully that they do not burn.
Remove from oven, score tops. Bars will firm up as they cool. When cool enough to handle, cut into bars.