This is based on a cereal bar recipe in The New Enlightened Eating by Caroline Marie Dupont (Books Alive, 2012).
1/2 c almond, cashews or peanut butter
1/4 c tahini
1/2 c rice malt syrup
1 Tbs coconut oil
3 c puffed millet (you can also use puffed rice, cornflakes, rice flakes)
1/2 c raisins
1/2 c flaked or chopped almonds
Line a 20cm square or brownie tin with baking paper,
Mix the dry ingreds in a bowl. Melt all the wet ingreds over medium heat in a saucepan When all combined and melted pour into the dry ingreds and mix quickly.
Press evenly into the tin, press down with the back of a spoon.
Refrigerate for at least an hour before cutting into squares.
Store in a sealed container at room temperature.
You can use any kind of dried fruit such as cranberries, gojis or apricots or replace the almonds with sunflower seeds.