This is my cleaned-up version of those legendary rice crispy squares. The difference is that these are full of whole grain goodness and nutrients from the nuts and fruit. Try these out on your kids for a guaranteed hit. You can find nut butter at any health food store.

　　

Ingredients

makes 24 (2-inch) squares

　　1 cup light agave nectar

　　6 tablespoons cashew and macadamia nut butter or raw almond butter

　　Pinch of sea salt

　　1/2 teaspoon ground cinnamon

　　2 tablespoons vanilla extract

　　8 cups (one 10-ounce box) unsweetened crispy brown rice cereal

　　1 cup unsulfured apricots, chopped

　　1 cup cashews, toasted and chopped

　　

Step 1

Lightly oil a 9- by 13-inch glass baking pan with canola oil spray.

　　

Step 2

In a large bowl, combine the agave nectar, nut butter, salt, cinnamon, and vanilla extract. Mix until well blended. Add the cereal, apricots, and cashews and mix well. Firmly press the mixture into the prepared baking pan and cover with plastic wrap. Refrigerate for 2 or more hours, or until firm. Cut into squares to serve.

　　

Note

Step 3

Make these gluten-free by using crispy brown rice cereal not sweetened with barley malt.

　　Reprinted with permission from Baking with Agave Nectar: Over 100 Recipes Using Nature's Ultimate Sweetener by Ania Catalano. Copyright © 2008 by Ania Catalano; photography © 2008 by Lara Hata. Published by Celestial Arts, an imprint of the Crown Publishing Group, a division of Random House, Inc., New York.Ania Catalano is a graduate of the Natural Gourmet School of Cooking in New York and the owner of the Gourmet Whole Foods Catering and Cooking School in Milford, Connecticut.