So the other day I decided to treat us, and bought three huge 1kg tubs of Meridian nut butter. I love it because it’s made from 100% roasted nuts, so is healthy and doesn’t have any added sugar, salt or palm oil. Buying 1kg tubs is the best value too I think. I’ve been using a lot of cashew butter the last couple of weeks to get more iron in our diets. It’s more pricy than peanut butter but has more than twice as much iron! So I came up with this recipe for healthy rice crispy squares, using cashew butter, but feel free to use peanut butter or any kind of nut butter that you have. You could also make it nut-free by using sun butter.
Cashew butter not only makes this recipe very high in protein and iron, but it’s also naturally quite sweet so I didn’t need to use any sweetener. It gives a lovely creamy texture, different to a regular rice crispy square, but much more nutritious!
These are made with wholegrain puffed rice cereal, which is available in most health shops or the free-from section of many supermarkets. Watch out to get an unsweetened one without honey. I used Kallo brand. You could also try using corn flakes or any kind of cereal you like.
I added raisins to add a little sweetness and give a chewy texture, and they’re really lovely in it. I’ve also made these with chopped dates instead of raisins, which is really nice too! Whether you use raisins or dates or another dried fruit, they also are high in iron, so an extra bonus.
This recipe makes 16 small squares (but they’re quite filling) and it makes a lovely snack for kids and adults, which can be enjoyed straight from the freezer. They also work as a breakfast or healthy dessert. The recipe is so simple but they taste really great!
Makes 16 squares
3 cups of wholegrain puffed rice cereal
1.5 cups of cashew butter (or other nut butter)
1/2 cup of raisins (or chopped dates)
How it’s made:
Line a square cake tin with greaseproof paper or cling film.
In a large bowl, mix the cereal, nut butter and raisins, it will take a little work to really mix it all together.
Press the mixture firmly and evenly into the cake tin using the back of a spoon.
Freeze until fairly solid and then remove from the tin and cut into squares.
Store in the freezer and enjoy straight from the freezer.