created by Sally Lukash - Natural Foods Chef

Ingredients:
• ½ cup Brown Rice Syrup*
• 2 Tbsp Cashew Butter
• 4-5 packets EYHO Peach Wedges with Mango
• 2 cups Brown Rice Cereal

Optional Ingredients:
• 3 Tbsp Toasted Shredded Coconut*
• ¼ cup Dried Pineapple (Cut into pieces)
• 2 Tbsp Toasted Sesame Seeds *

Procedures:

1. Lightly oil a 7" x 11" pyrex pan.
2. Heat rice syrup and cashew butter in a large pot until cashew butter blends with rice syrup for about one minute; then turn off heat.
3. Add EYHO Peach Wedges with Mango; cut into pieces (It's best to use a food processor and to use the pulse button).
4. Add 2 Cups of Brown Rice Cereal and mix.
5. Pour into an oiled pyrex pan and pre-cut with knife into squares.
6. Refrigerate for an hour to settle.

*Helpful Hints:
1. Lightly oil liquid measuring cup first before adding the rice syrup; this will enable the rice syrup to pour moore smoothly.
2. When toasting an ingredient, it's best to use a dry skillet (ideally cast-iron, which retains heat better). Keep an eye on the coconut and sesame seeds - they burn easily. Once aromatic, they are ready for use.