- 2 cups of Erewhon Gluten Free Crispy Brown Rice Cereal
- 1 tbsp honey
- 1 tbsp coconut oil
- 1/2 cup pumpkin puree
- 1/4 cup raisins
- 1/4 cup shredded coconut
- 1 teaspoon cinnamon
- 1/4 teaspoon ginger
- Powdered sugar (garnish)
- Preheat oven to 350.
- Blend honey, pumpkin and coconut oil until smooth. Add rice cereal, raisins, and spice.
- Grease 8 X 8 pan. Cook on 350 for 30 minutes.
- Cool and cut into squares. Sprinkle with powdered sugar.
Source: Clancy at Healthy Baby Beans