I ran out of the jumbo marshmallows that were left over from summer camping trips, and my sweet tooth has been unsatisfied ever since. When this puffed millet cereal was gifted to my cabinet, I decided to try a healthier version of Rice Krispies treats.
This millet cereal is nuttier than Rice Krispies. I combined it with honey, vanilla, and almond butter instead of the fake-sugar marshmallows. Dried apricots add chewy bursts of sweetness to the mix. (I’ve been missing dried fruit, which is very acidic. Luckily, the Dropping Acid blog discovered that Turkish apricots are alkaline enough for refluxers to eat regularly!)
These bars are sweet, salty, and deliciously carby. They’re pretty healthy as dessert goes, but almond butter does have high fat content, so be sure not to eat the whole pan. (It would be easy to do!) Also, I recommend keeping these in the fridge to help them stay together—they aren’t as sticky as Rice Krispies treats.
- 1/4 cup sweetened, salted almond butter
- 1/2 cup honey
- 2 tbsp unsweetened applesauce
- 1/2 tsp vanilla
- 4 cups puffed millet cereal
- 1/2 cup chopped dried Turkish apricots (preservative-free)
- Bring the first 3 ingredients to a boil in a small pan. Once boiling, remove from heat and stir in vanilla until mixture is smooth.
- Put millet cereal in a large bowl, add liquids, and stir until cereal is well coated. Add apricots and stir to distribute.
- Pour the mixture into an 8×8, parchment-lined pan sprayed with cooking spray. Use wet fingers to press the mixture very tightly into the pan and to flatten the top.
- Refrigerate until firm (about 2 hours), cut, and enjoy!