Untested recipe: quantities, servings and timings are suggested adaptations of the original meal idea and have not been kitchen-tested. Use the doneness checks below and adjust as needed.
Servings: 9 small squares | Suggested prep time: 10 minutes | Estimated cooking time: 3 minutes
Ingredients
- 2 cups gluten-free crispy brown rice cereal
- 1/2 cup creamy almond butter
- 1/3 cup maple syrup
- Optional: tiny pinch of sea salt
Instructions
- Line a 6-inch square pan or small loaf pan with parchment.
- Warm almond butter and maple syrup in a saucepan over low heat, stirring until smooth; do not boil.
- Remove from heat and fold in cereal and optional salt until coated.
- Press firmly into the pan with a spatula. Refrigerate at least 2 hours, then cut into 9 squares. Keep chilled.
Low-energy prep tip
Warm the binder in one small saucepan, then fold in cereal and press into a lined pan.
Recipe notes
Some rice cereals contain barley malt. Choose one labeled gluten-free. These are soft, chewy squares.
Dietary labels apply only when all packaged ingredients meet those requirements. Check labels and cross-contact guidance for your needs. Salt is optional where listed; follow your own care plan rather than using a recipe to set sodium intake.
Image is an AI-generated illustration of the dish, not a photograph of a tested recipe.