Jae Frew
This recipe first appeared in Food magazine issue 87.
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Ingredients
Method
1.Grease and line a 20cm baking pan with baking paper.
2.Place the almonds, hazelnuts, coconut, Craisins® and rice bubbles in a large mixing bowl and toss to combine well. Set aside.
3.Place the brown rice syrup, maple syrup and vanilla extract in a small pan. Heat over a medium-high heat, stirring occasionally, until boiling. Boil, stirring occasionally, for 4 minutes, or until it reaches about 125°C.
4.Pour the maple syrup mixture evenly over the almond mixture and combine quickly until it the almond mixture is evenly covered. Transfer the mixture to the prepared pan and press it in firmly in an even layer. Set aside to cool.
5.Carefully remove the almond bar from the pan with the baking paper attached and place it onto a cutting board. Cut the block into bars. Place in a sealed container and store at room temperature, they will last a week.
