Ingredients:
110g butter
90g rapadura
70g organic honey
1 tsp homemade vanilla extract
90g puffed brown rice
40g organic shredded coconut
70g dried sultanas, craisins or chopped dried apricots
Method:
Place butter, rapadura and honey into TMX bowl and heat at 100 degrees, for 6 minutes on speed 3. Add the vanilla extract in the last minute.
Add the remaining ingredients and mix for 20 seconds on reverse speed 3.
Scrape mixture into a baking tin lined with baking paper. Spread out and press down very firmly with hands (don't squash the rice but be firm).
Refrigerate and slice into bars when firm.
The original recipe says that these bars freeze fine. I have some bars in the freezer now and will report back how they go later in the week.
