Hoping to be of help to all those living gluten free in the United Arab Emirates – نأمل أن نكون عوناً لكل من يعيش حياته خالية من الجلوتين في دولة الإمارات العربية المتحدة
2 cups rice bubbles
2 cups quick-cooking oats
1/2 cup coconut
chopped dried apricots
1 tsp ground cinnamon
2 tsp ground nutmeg
1/2 cup (90g) packed brown sugar
1/2 cup light golden syrup
1/2 cup smooth peanut butter
1 teaspoon vanilla essence
In a large bowl stir together the dry ingredients. Set aside. Grease a 20x30cm baking dish with cooking spray (or just get your hands in there and rub olive oil all over it like I did – spray oil? What spray oil?).
Combine the brown sugar and golden syrup in a small saucepan over medium heat. Heat just until boiling, then remove from heat and stir in peanut butter and vanilla until smooth. Pour over the cereal and oat mixture and mix well – do it quickly or you’re stuck with a hardening caramel mix that’s tough to stir!!!* Press into the prepared pan using the back of a large spoon (or wet hands). Allow to cool in the fridge for 20 mins, then cut into squares. YUUUUUUMMMMMM.
-by Kristy-Lee Biggs
*NB. Don’t try to eat the caramel peanut butter stuff straight from the
saucepan. It’s hot. You WILL burn your tongue.