Happy May!

How is everyone’s spring going? I am THRILLED that it’s May! It is one of my favorite months, because it’s when the weather finally transitions into a warmer temperature. Yet today the weather has been a bit chilly and cloudy, and it’s been raining on and off. But isn’t unpredictable weather expected this time of year? I am also excited for May because it everything seems to be slowing down. April was kind of a busy month for me! I’m sorry for my absence and to make it up to you guys, I am going to share a yummy recipe:

Almond Butter Bars

These bars are perfect as a post workout snack for a quick on the go breakfast! They remind me a lot of the “Trail Mix” Kashi bars only they taste amazing and these bars are both dairy and gluten free! (This recipe was slightly adapted from here.)
5 cups crisp brown rice puffs
1/2 cup pumpkin seeds
1/2 cup almonds
2 tbsp sesame seeds
1/3 cup cranberries
1/3 cup ground flax seed
3/4 cup brown rice syrup + ¼ agave nectar (I ran out of brown rice syrup!)
3/4 cup creamy almond butter
1/2 tsp pure vanilla extract
1/2 tsp salt


In a large bowl, mix together cereal, nuts & seeds, cranberries, and flax. In a small saucepan heat the syrup and almond butter until it’s melted and blended. Remove from heat and stir in salt and vanilla, pour over the dry mixture. Mix together until fully incorporated and pour into a 9×13 baking pan, lined with parchment paper and press down evenly. Refrigerate for 30 minutes (or longer), and then cut the bars into small squares. Enjoy! 🙂

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