Ingredients
Dry Ingredients
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2
C crispy brown rice puffed cereal (I used Erewhon brand's gluten free option)
-
1
C rolled oats (gluten free certified if necessary)
-
1/3
C coconut flour
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1/2
C ground flaxseed
-
1/3
C chopped pecans
-
1/3
C dried cherries (or fresh cherries, pitted and chopped)
-
1/2
C brown sugar
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3
Tbsp. cinnamon
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1
Tbsp. nutmeg
-
1/2
tsp. salt
-
1/2
tsp. baking powder
Wet Ingredients
-
1
& 1/3 C Almond Breeze unsweetened vanilla almondmilk
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2
eggs
-
1
Tbsp. vanilla extract
Preheat oven to 375.
Instructions
- In two separate bowls, mix dry ingredients, then wet ingredients. Pour wet into dry, mixing until combined.
- Pour batter into a cooking-sprayed baking dish.
- Bake 20 minutes. Cut into bars and cool on cooling rack.
- Enjoy! These will keep for about a week or so in the fridge, or you can freeze them, individually wrapped, for later.
by Anne @ fANNEtastic food