Makes approximately 20 bars
Ingredients:
~ 6 cups of dry ingredients
Use your left-over GF cereals and grains.
This mix included:
- 8 rice cakes
- 75 g gluten free pretzels
- 200g roasted chickpeas (commercial product leftovers)
- 1 1/2 cups rice puffs
- 150g cashews, lightly roasted
- 1tsp salt flakes
- 500g Rice Malt syrup
Method:
- Grease a 20cm x 30cm baking tray and line it with baking paper, allowing overhang in order to lift the mix out of the pan
- Cut the rice cakes into small pieces
- Crush the pretzels to reduce their size
- Cut the cashews in half
- Combine all the dry ingredients into a heat-proof mixing bowl with the salt
- Place the rice malt syrup into a saucepan on medium heat and bring it to the boil
- Continue to boil the mixture, without stirring, for about 6 minutes, or until a sugar thermometer reaches 1400
- Quickly combine the rice malt mixture with the cereal mixture
- Use the back of a spoon to press the mixture into the prepared pan
- Cool to room temperature before cutting into squares to serve
- Crumbled pieces can still go into school snack boxes
- Or crumbled pieces could be eaten as a cereal with milk or milk alternative
Tip:
-
Squares can be stored at room temperature, in an air-tight container. Place baking paper between layers of potluck nibbles.
About the commercial chickpeas I used:
I used the commercial roasted chickpeas that also have garlic flavour in them. Most people who sampled this did not pick up the garlic flavour, but others found it off-putting in what they perceived to be a sweet treat.
You could roast your own chickpeas, but the idea of this recipe is to use the cereal leftovers in your cupboard that you enjoy and tolerate.
Alternatively wash the garlic flavour off and dry the chickpeas before using them.