2 tablespoons dairy free butter
1/2 cup cashew butter
1/2 cup peanut butter
6-8 cups gluten-free rice cereal
1/5 cup organic marshmellows (or homemade mellows)
Preperation: Butter a brownie pan for easier serving. This end product is sticky
In a soup pot and on medium heat, melt butter and stir in 1/2 cup cashew butter an 1/2 cup peanut butter. I use organic nut butters to ensure they are packed with nutrients, not chemicals and so they are not made with moldy nuts. Once you have ‘nut butter soup” in your pot, add the rice cereal and coat the cereal until throughly throughout. Quickly, before it cools, spread the mixture into the brownie pan to be 3/4 of an inch think. Cut the sheet of sticky cereal with a hard plastic knife or spatula into serving size squares or rectangles. Let them cool.
Serving: I put extra fresh nut butter on top of each bar and sprinkle with organic sunflower seeds. Maybe some honey or a strawberry too. Yummi.