Oh, these are SO good.
Especially for someone like me, who doesn’t have much of a sweet tooth. The sugary aspects of the fresh fruit and honey give it great flavor, without being overwhelming. We ate them for dessert, but I don;t think they’re a bad breakfast bar substitute either…
4 cups puffed organic brown rice, crumbled (found a huge bag at Whole Foods for 2 bucks!)
1 1/2 cups fresh raspberries (or frozen ones, thawed…or strawberries work too)
1/2 cup fresh blueberries (…or frozen)
1/2 cup whole wheat flour
1/2 cup wheat germ
1/3 cup honey
1/4 cup brown sugar
4 dates, chopped and soaked for 1 hour
1 tbsp cinnamon
Coconut oil for greasing
- Preheat oven to 350 degrees
- In a large bowl combine puffed rice, flour, wheat germ, brown sugar and cinnamon and mix
- Slowly stir in honey
- Meanwhile, blend raspberries, blueberries and dates in a blender until pureed
- Grease and 8X8 baking pan with coconut oil
- Spread 3 cups of brown rice mixture into bottom of the pan
- Bake at 350 degrees for 15 minutes
- Remove from oven, pour raspberry filling ontop, and top with remaining 1 cup of brown rice mix
- Put back in the oven and bake for another 15 minutes
- Let cool for 30 minutes before serving
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Looks super yummy!! Hey I made your Paprika Cauliflower & Sweet Potato Soup tonight…..so yummy and filling!