Gluten, Dairy, Soy, Egg & Cane Sugar Free
INGREDIENTS
½ cup almond or cashew butter
½ tsp vanilla extract
½ cup rice syrup
3 cup toasted puffed quinoa & rice puffs, mixed
½ cup dried dates, pitted & finely chopped
METHOD
Line 20cm square cake tin with baking paper & set aside.
Place nut butter, vanilla extract & rice syrup in a bain-marie & heat until hot & boiling. Remove from heat & quickly stir in remaining ingredients.
Pour into prepared cake tin & push down with fingers to fill out tin & smooth over the top.
Let cool before turning out of cake tin & cutting into squares.
Enjoy!
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