Crispy Brown Rice and Cashew Treats

Crispy Brown Rice and Cashew Treats

Ingredients:
sweetener, syrup, agave
nuts, cashew nuts, raw
salt, table
spices, cinnamon, ground
vanilla extract
cereals, oats, regular and quick, unenriched, cooked with water (includes boiling and microwaving), without salt
apricots, dried, sulfured, uncooked
nuts, cashew nuts, raw

Directions:
Lightly oil a 9- by 13-inch glass baking pan with canola oil spray.
In a large bowl, combine the agave nectar, nut butter, salt, cinnamon, and vanilla extract.
Mix until well blended.
Add the cereal, apricots, and cashews and mix well.
Firmly press the mixture into the prepared baking pan and cover with plastic wrap.
Refrigerate for 2 or more hours, or until firm.
Cut into squares to serve.
Make these gluten-free by using crispy brown rice cereal not sweetened with barley malt.