The recipe delivers on taste. These things taste like kind bars. However, it turned out runny for me so I doubled the millet puffs. It also makes a gazillion bars so next time I will cut back on the liquid and halve everything.
- 2 cups raw whole almonds
- 2 cups unsweetened coconut flakes
- 1 cup puffed millet
- 1 tbsp flaxseed meal
- 1/2 cup honey
- 1/3 cup brown rice syrup
- 1/4 teaspoon salt
- 1 teaspoon vanilla
Preheat oven to 350º.
Spread the almonds on a large baking pan and roast for 10 minutes. Add coconut flakes to the pan and roast for another 7 minutes. Remove and let cool. Transfer to a large bowl and mix with millet puffs and flaxseed meal.
Line a 9x13" baking dish with parchment paper.
Heat honey, brown rice syrup, salt, and vanilla in a saucepan over medium-high heat, stirring frequently. When the temperature reaches 260º, pour the mixture into the large bowl and stir until all the nuts, flakes, and puffs are evenly coated.
Quickly transfer to the baking dish and spread evenly, pressing down to compact and shape the mixture.
Let cool and then refrigerate for about 1 hour before cutting the block into bars.