Apricot, Brown Rice and Cashew Butter Treats


 Chef: Zoe Bingley-Pullin



4 cups of puffed brown rice

2 cup of cashew spread (this can be bought from most supermarkets or health

food stores)

¾ cup of honey or agave nectar

4 tbsp. of dried apricot (organic if possible), thinly chopped

4 tbsp. flaxseeds (optional)



Line a 20x20cm baking tin with a baking paper.

In a bowl mix the puffed brown rice, apricots and flaxseed.

In a small saucepan heat the honey and cashew spread, till combined and then

pour over the brown rice mixture.

Thoroughly combine and then evenly spread the mixture into the line baking tin

and placed in the fridge for 60 minutes.

Cut into bite sizes and eat, yum!!