Sultana, Nut and Puffed Rice Bars

Cook time 20 minutes + 1 hour freezing
Servings 12 bars


½  cup coconut oil
¼ cup honey
½ tsp vanilla extract
pinch of salt
3 cups puffed white or brown rice
1 tsp ground cinnamon
2 tbsp almonds, toasted, roughly chopped
2 tbsp pepitas, toasted
2 tbsp shredded coconut, toasted
3 tbsp dried berries (use your choice of cranberries, blueberries, strawberries, goji berries), chopped
⅓ cup sultanas

Sultana, Nut and Puffed Rice Bars


Melt the coconut oil in a small saucepan over medium heat. Add the honey, vanilla and salt and stir well to combine.

Place the puffed rice, cinnamon, berries, nuts, sultanas and coconut in a large bowl and add the honey mixture. Stir until well coated. Line the base and sides of lightly oiled slice pan (approx 26cm x 16cm) with baking paper and spoon in the warm mixture.

Place another piece of baking paper on the top of the mixture, and press down using the back of a spoon or roll a jar over the top of it until compact. Cover the pan tightly with foil and place in the freezer for about an hour or until set.

Remove from freezer and cut into 12 rectangles or squares.

Store in a sealed container in the fridge.