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Recipe from Season 2, Episode 2 of Healthy Gourmet.
In a saucepan over low heat, combine rice syrup, tahini and hazelnut butter until softened. Remove from heat.
Add sea salt and vanilla.
Fold in cereal, hazelnuts and optional ingredients, stirring until well mixed. Press into a lightly oiled 8 x 16 inch (18 x 32 cm) pan.
Slice into squares and chill in refrigerator for 1 hour. Store in fridge or freezer to avoid squares from crumbling.
Total Fat: 13.2g
Total Carbohydrates: 30.4g
Dietary Fibre: 2.4g
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