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'--Roast Nuts
If your nuts are not all ready roasted pre heat oven to 350 degrees F with the rack in the middle. Coarsely chop nuts and put on a baking sheet in a single layer. Toast until fragrant, about ten minutes.
Keep oven temperature at 350 degrees F.
Grind nuts in a food processor until a meal/coarse flour is formed. Be careful not to make pecan butter. Remove nuts and place in a large mixing bowl. Pulse the brown rice cereal in the food processor until you have coarse flour. Combine all ingredients with one tablespoon cold water in the mixing bowl. Place crisp in a bake safe casserole dish and bake for about 25-30 minutes until golden brown.
Add more or less fruit depending on your preference.
Use any nuts, walnuts, hazelnuts, pistachios...
If your dried fruit does not soften to your liking you can soak them for a few minutes in warm water and pat dry before you mix it into the crisp.
Ingredients
Directions
'--Roast Nuts
If your nuts are not all ready roasted pre heat oven to 350 degrees F with the rack in the middle. Coarsely chop nuts and put on a baking sheet in a single layer. Toast until fragrant, about ten minutes.
Keep oven temperature at 350 degrees F.
Grind nuts in a food processor until a meal/coarse flour is formed. Be careful not to make pecan butter. Remove nuts and place in a large mixing bowl. Pulse the brown rice cereal in the food processor until you have coarse flour. Combine all ingredients with one tablespoon cold water in the mixing bowl. Place crisp in a bake safe casserole dish and bake for about 25-30 minutes until golden brown.
Add more or less fruit depending on your preference.
Use any nuts, walnuts, hazelnuts, pistachios...
If your dried fruit does not soften to your liking you can soak them for a few minutes in warm water and pat dry before you mix it into the crisp.
