Saturday, December 15, 2012

Allergy free fruit and rice bubble bars recipe

Just after pressing the mix down.

  • 2½ cups rice bubbles
  • ½ cup dried cranberries (see note)
  • ½ cup dried apricots, diced
  • 2 tbsps desiccated coconut
  • ½ cup caster sugar
  • ¼ cup water
  • ¼ cup glucose or honey
  • 3 tbsps coconut oil
  • 2 tsps chia seeds, black or white (optional)

  • Line a rectangular slice pan with aluminium foil, leaving plenty of overhang.
  • Combine the rice bubbles, cranberries, apricots and coconut in large bowl and mix well.
  • Combine the sugar, water and glucose in small saucepan.
  • Stir over a low heat until the sugar dissolves.
  • Use a pastry brush dipped in water to brush down side of saucepan.
  • Bring the sugar mixture to the boil over a medium-high heat and cook uncovered for 5 minutes.
  • Stir in the coconut oil and mix quickly until the coconut oil melts and combines.
  • Immediately pour the sugar mixture into the rice bubble mixture and quickly mix to coat the dry ingredients.
  • Spoon the entire mixture into the prepared pan.
  • Quickly press the mixture evenly into the pan and smooth the surface using a metal spoon.
  • Sprinkle with the chia seeds.
  • Set aside, uncovered, for 6-10 minutes to set enough to be cut.
  • Use the long sides of the foil, lift the slice onto a board.
  • Cut into bars, leaving the foil in place.
  • Put the mix in the refrigerator, leaving it on the board and in foil, until completely set.
  • Remove the foil and separate into bars.
  • Store in an airtight container in the refrigerator.


  • In all, use one cup of select dried fruits.

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