1 cup brown rice syrup
1/3 cup peanut butter
1/3 cup almond butter (can substitute any nut butter here)
1 tsp umeboshi vinegar (vinegar from the ume, or umeboshi plum, which can be purchased in the Asian section of the supermarket)
1 tsp vanilla (optional)
3 cups crispy brown rice cereal
1 tsp cinnamon
Optional: nutmeg, raisins, toasted almonds, peanuts or cashews to taste
Over a medium flame, heat up brown rice syrup, peanut butter, vinegar, and (if desired) vanilla, stirring constantly until the mixture is smooth, thinned out, and bubbling a little. Pour cereal into mixing bowl. Add rice syrup mixture to it and blend well with a wooden spoon. Pour into an oiled pan and flatten with a wet spatula. Let cool. Slice and serve.
Serves 8.
This recipe was adapted from The Hip Chick's Guide to Macrobiotics
