Bars of Gold

>Making these bars was an absolutely perfect study break yesterday. Not only was I able to release my jitters, I now have a supply of delicious bars for breakfast and snacking. I was inspired to make these by my obsession with Chai Bumblebars, which cost a pretty penny ($1.75 each!?). I didn’t try to imitate the texture of the bars. Instead, I went for something a bit crispier. The flavor was definitely right on point, though!

Coconut Chai Crispy Rice and Seed Bars
– 2 cups crispy brown rice cereal (unsweetened)
– 1/4 cup flax seeds
– 1/4 cup sesame seeds
– 1/2 cup shredded coconut (unsweetened)
– 4 to 5 tablespoons raw coconut nectar (or agave, etc.)
– 1.5 tablespoons almond milk
– Coconut (or other) oil spray, to grease pan
– 1 scant quarter teaspoon each: ginger, cardamom, cinnamon

1. Preheat oven to 350 degrees
2. Mix cereal, seeds, and coconut in a bowl
3. Combine coconut nectar, spices, and almond milk in a separate container
4. Pour nectar mixture over cereal mixture and stir to coat. If the mixture is too dry and crumbly, add a bit more coconut nectar
5. Put the mixture into a greased cake pan, spread out evenly, and press down to compact
6. Bake for 15-20 minutes, until the edges are golden

These were a bit crumbly, but any more coconut nectar would have made them too sweet. They are absolutely delicious nonetheless.

Look at that seedy goodness!

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