Allergy free fruit and rice bubble bars recipe

Just after pressing the mix down.

Ingredients

• 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)

Method

• 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.

Note

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