Mix brown rice crispy cereal with peanuts in a large bowl. Heat peanut butter and rice syrup on low flame until smooth and creamy.
Pour liquid ingredients over brown rice cereal and peanuts and combine thoroughly.
Press ingredients into a baking pan or casserole dish and sprinkle chocolate chips on top (lightly press chips into the mixture).
Let cool in the refrigerator for 30 minutes. Cut into squares and serve!
Pre-heat the oven to 300 degrees. Line two large cookie sheets with parchment paper. Set aside.
In the bowl of an electric mixer, stir together the first seven ingredients. Add the margarine and honey and beat on medium speed until well combined. In a small bowl, mix together the water and baking soda. Add to the dough and beat until combined. Stir in the dried apples.
Drop rounded Tbsps. of dough 2-inches apart on prepared cookie sheets. Bake for 15-20 minutes, or until light brown. Cool on cookie sheets for 10 minutes. Transfer to wire rack to cool completely.
Store in an airtight container.
Note: Walnuts make a great addition, feel free to add them!
This recipe is gluten free and easily made vegan/dairy free, too (just use coconut oil instead of butter). Recipe yields one 9-inch tart, enough for 6 to 8 slices.
To prepare the crust: Preheat the oven to 350 degrees Fahrenheit and lightly grease a 9″ tart pan (even if your pan is non-stick). In a medium mixing bowl, combine the almond flour, oat flour and salt. Stir to combine. Drizzle in the butter and maple syrup. Stir until the mixture is moistened throughout.
Dump the mixture onto the prepared tart pan. Press the mixture evenly across the base, then use the heel of your palm to press it up the sides as well. Use your fingers to try to make the dough along the sides even in height and depth. Prick the base of the crust all over with a fork to prevent it from bubbling up.
Bake for 10 to 12 minutes, until it’s lightly firm to the touch and just starting to turn golden at the edges. Set aside.
Meanwhile, prepare filling: Peel the apples and cut them into slices ⅛ to ¼″ thick. Transfer the slices to a medium mixing bowl and add just 1 Tbsp. of the maple syrup, and the lemon juice and cinnamon. Toss until the mixture is evenly distributed.
Arrange the apple slices across the base however you’d like, overlapping them as much as possible (I tried to arrange mine like a rose and had a few apple slices left over). Reserve the maple syrup/lemon mixture at the bottom of the bowl for brushing the apples later.
Bake the tart for 25 minutes. Pull it out of the oven and gently brush the remaining maple syrup/lemon mixture over the apples (it’s fine if you push some of the slices down in the process).
Return the tart to the oven and bake for another 15 to 20 minutes, until the apples are very tender and the crust is deeply golden around the edges. While the tart is still hot, gently brush the remaining 2 Tbsp. maple syrup over the apples.
Let the tart cool for at least 15 minutes. If you’d like, sift or sprinkle a little extra cinnamon over the top. If you used a tart pan with a removable bottom, remove the sides. Use a sharp chef’s nice to slice the tart into even wedges and serve.
Notes:*HOW TO MAKE YOUR OWN OAT FLOUR: Simply pour at least 1 cup old-fashioned or quick-cooking oats into a food processor or blender and blend until it is a very fine flour.
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