TRY IT WITH


CHOCOLATEY PUFFED RICE–ALMOND SQUARES PREP TIME 5 MIN. – COOK TIME 5 MIN. – READY IN 10 MIN. – SERVINGS 16


3 oz dark chocolate, chopped ½ cup unsweetened almond butter


¼ cup ground flaxseed


STEP 1 Line an 8x8-inch baking pan or dish with parchment. In a medium microwave-safe bowl, microwave the chocolate in 30-sec. intervals, until melted, stirring in between intervals. Stir in the almond butter and flaxseed until well combined. Let cool slightly. STEP 2 To medium bowl, fold in the cereal and almonds until well combined. Transfer to the lined pan and spread in even layer. Place another sheet of parchment on top and press down firmly to create even layer. Refrigerate 1–2 hours, until firm. Using parchment, remove from pan and cut into 16 squares. Store in a sealed container in the refrigerator.


PER SERVING: 127 CALORIES, 8G FAT, 2G SATURATED FAT, 0MG CHOLESTEROL, 60MG SODIUM, 12G CARBOHYDRATE, 2G FIBER, 3G SUGAR, 3G PROTEIN 23


4 cups unsweetened puffed brown rice cereal


½ cup unsalted roasted almonds


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