Brown Rice Crispy Bar - cooking recipe

Ingredients

3 ounces puffed brown rice, approximately 6 cups
3 tablespoons flax seed oil, plus extra for the pan
1 tablespoon orange blossom honey
7 ounces mini marshmallows, approximately 4 cups
3 ounces toasted slivered almonds, approximately 3/4 cup
1 1/2 ounces coarsely chopped dried cranberries, approximately 1/3 cup
1 1/2 ounces coarsely chopped dried cherries, approximately 1/3 cup
1 ounce dried blueberries, approximately 1/3 cup

Preparation

Lightly coat the inside of a 13 by 9 by 2-inch metal pan with oil and set aside.
Preheat the oven to 425 degrees.
Spread the brown puffed rice evenly on a sheet pan.
Toast in the oven for 4 minutes, stirring occasionally.
While the rice is toasting, prepare the marshmallow mixture.
Place the oil, honey, and marshmallows in a large mixing bowl set over a pot of gently simmering water.
Stir until the marshmallows are melted, approximately 4 to 5 minutes.
Once the marshmallows are melted, quickly add the toasted brown rice, almonds, and fruit and stir to combine.
Coat your hands or a spatula with oil and spread the mixture evenly into the pan.
Once the mixture has cooled completely, cut into squares and store in an airtight container for 1 to 2 days.