Ingredients
Method
- Preheat the oven to 325˚F / 160˚C.
- Spread the nuts into a single layer on a rimmed sheet pan and bake for 5-8 minutes, until fragrant and lightly browned.
- Grease and line an 8x8-inch pan with parchment paper and set aside.
- In a large mixing bowl, combine the nuts, puffed rice and dried blueberries and toss to combine.
- Add the brown rice syrup and lemon zest to a microwave-safe bowl and microwave for 30 seconds. (This loosens it up so it's easier to work with.) Whisk in the vanilla extract and salt until combined, then pour over the nut mixture and stir until evenly coated.
- Transfer the nut mixture to the prepared pan and press into an even layer.
- Bake for 18-20 minutes. Remove from the oven and let cool for ~30 minutes, then transfer to a cutting board. Cut in half lengthwise, then cut each half into 5-6 thin bars. Let cool completely before enjoying.
Notes
Storage: Keep these stored in an airtight container at room temperature for up to a week, or in the freezer for up to several months. Separate the bars by layers of parchment paper to prevent sticking.
If you can't find brown rice syrup, you can use honey as a substitute, but note that they may not stick together quite as well, and they might not be as crispy.
Parchment paper is your friend! These bars can be sticky because of the brown rice syrup, so make sure to line your baking dish thoroughly and also use it between the bars in your air-tight container for storage.