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Great snack for little kids and big kids!

A good snack to keep around the house or to send children off to school with.

Easy to make and it lasts well about 2 weeks.

• 300 grams or 3 pkgs. rice cakes crushed into small pieces
• 150 grams or 1 1/4 cup sunflower seeds - washed and dry roasted in frying pan
• 150 grams almonds or 1 1/4 cup – washed and roasted in the oven at 150c until lightly brown inside about 10 mins
• 150 grams or 1 1/4 cup raisins
• 250 grams or 2 cup sesame seeds – washed and pan roasted in frying pan
• 500 ml or 2 cups rice syrup

• Add 2 Tbls peanut butter, almond butter or tahini
• Cinnamon
• Vanila
• Pinch of sea salt
• With any of these ingredients whisk in with rice syrup when you heat it

Instructions:

1. Once you have crushed the rice cakes and roasted all the seeds and nuts combine them in a large bowl including the raisins.
2. Carefully bring the rice syrup to a boil with a small pinch of sea salt in a thick bottomed pot. You may also add a little cinnamon, vanilla or a little lemon or orange zest to the rice syrup if you like.
3. Now pour the hot rice syrup over the mixture and combine well.
4. Use plastic wrap to line a baking dish.
5. Spread the mixture into the baking dish and press it firmly.
6. Allow to stand over night before cutting to serve.
7. Store in cool dry place, stays fresh for several weeks.