John Myers
Ingredients for 1 servings:
- 500 g risotto rice or short grain rice
- 600 ml water
- 1 can coconut milk, approx. 400 ml
- 1 pinch(s) cinnamon powder
- 1 packet of vanilla sugar
- 30 g agave syrup or sugar
- 100 g almonds, chopped, or other nuts such as pistachios
- 50 g raisins
- 200 g low-fat cream cheese
Instructions
Working time approx. 20 minutes; Rest time approx. 8 hours; Cooking/baking time approx. 1 hour; Total time approx. 9 hours 20 minutes
approx. 24 bars
First, boil the rice with water and coconut milk for about 10 minutes according to the instructions. Then add all the other ingredients—except the cream cheese—and continue cooking over medium heat. Once the liquid has largely reduced, stir in the cream cheese. Line a baking sheet or similar dish with a suitable rim (about thumb-high) with foil and spread the mixture into a block. Then place the mixture in the refrigerator, preferably overnight. After that, it should form a solid block. Cut the block or continue processing. Place half of the bars in a box in the refrigerator. Spread the other half on a baking sheet. Place these bars in an oven preheated to 170°C (340°F). After about 15 minutes, turn the bars over once. After another 20-30 minutes, they should be crispy brown. CAUTION: The hot bars are very soft, so handle them carefully until they have cooled. These “oven” bars are also perfect for eating during a bike ride or hike. You’ll probably need a napkin for the “unbaked” bars, but that doesn’t detract from their great taste.
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