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Cooked by: Chef / Last Modified: 3/24/2004 / Number of Servings: 1 |
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Directions: In a heavy saucepan over low heat, combine almond butter, tahini and rice
syrup until soft. Turn off heat. Add vanilla and salt. Fold in cereal and
optional ingredients. Mix well. Press into a lightly oiled 8" x 8" pan.
Chill in refrigerator for 1 to 2 hours.
Recipe from The Big Carrot Deli, Toronto
Posted on GEnie Food & Wine RT Jul 15, 1994 by DEEANNE
Nutritional information per serving: xx calories, xx gm protein, xx mg
cholesterol, xx gm carbohydrate, xx mg sodium, x.x gm fiber, xx gm fat (
x gm sat, x gm mono, x gm poly), x.x mg iron, xx mg calcium, x% of
calories from fat.
Brought to you by MMCONV and Sylvia Steiger, GEnie THE.STEIGERS, CI$
71511,2253, Internet sylvia.steiger@lunatic.com, moderator of GT Cookbook
and PlanoNet Lowfat & Luscious echoes
| Ingredients:
1/4 Cup(s) Almond butter
1/4 Cup(s) Tahini
1/2 Cup(s) Rice syrup
1 Teaspoon(s) Unsalted mirin, optional
1/4 Teaspoon(s) Salt (optional)
2 Cup(s) Crispy brown rice cereal
1/3 Cup(s) Almonds; roasted; chopped (optional)
1/3 Cup(s) Carob or chocolate chips (optional)
1/3 Cup(s) Coconut (optional) |
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