Almond Butter Bars

(from Ancient Grains for Modern Meals)

Andrew’s sister, Abigail, gave me this cookbook for Christmas one year and I discovered these bars while on a quest to find something to make with oatmeal.  I’m an almond butter fan, but wasn’t sure Andrew would be as taken with the flavor, so I was surprised to hear he loved them!  I’ve been making them in bulk ever since…  You don’t even need the sugar; they’re plenty sweet on their own.  Also, I decreased the puffed rice cereal from 1 C to 1/2 C.

1 C old-fashioned oats

¼ C slivered almonds

¼ C sunflower seeds

1 tbsp flax seeds

1 tbsp sesame seeds

1/2 C unsweetened puffed whole grain/rice cereal

¼ C currants

¼ C dried apricots

¼ C golden raisins

¼ C almond butter

¼ turbinado sugar (optional)

¼ C honey

½ tsp vanilla extract

¼ tsp sea salt

1. Toast oats, nuts and seeds (not cereal) on a baking sheet in the oven at 350 for 5-7 minutes, stirring once.  Let cool.
2. Mix toasted oats and nuts, cereal and dried fruit in a large bowl.
3. Combine almond butter, sugar (if using), honey, vanilla and salt in a heavy-bottomed saucepan over medium-low heat, stirring frequently, until mixture starts to bubble.
4. Immediately pour the warm sauce over the dry ingredients and, using an oiled hand, press into an 8 x 8 square pan.
5. Allow to chill for about 30 minutes.  Cut into 12 bars.  Store at room temp for one week, or in the freezer.

125 cal each (without sugar)