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YUM! And easy!

1 tsp unrefined sesame oil
1 cup brown rice syrup
2 Tbsp almond butter or tahini
2 tsp vanilla extract
6 cups dry natural brown rice crispy cereal

Put oil in a large pot and heat. Add rice syrup and nut butter. Stir and heat until bubbles form. Turn off heat and add vanilla. Add cereal and mix well with a spatula. Put mixture in a 9x13-inch pan. With slightly wet hands, press mixture flat. Let set to room temp. Slice and serve. Lasts a week in an airtight container.

Prep time: 5-8 min
Makes 24 squares

Jaya, where is that first recipe from?

Here is a recipe that Jaya just made from the Hip Chick's guide to Macrobiotics by Jessica Porter:

1 cup brown rice syrup
0.75 cup peanut butter (or try almond, cashew, or even hazelnut butter)
Healthy dash umeboshi vinegar
3 cups crispy brown rice cereal
Cinnamon, nutmeg, raisins, roasted almonds, peanuts, or cashews to taste (optional)

Over a medium flame, heat up brown rice syrup, peanut butter, vinegar, and if desired, vanilla, stirring constantly until the mixture is smooth, thinned out, and bubbling a little. Pour cereal into mixing bowl. Add rice syrup mixture to it and blend well with a wooden spoon. Pour into an oiled pan and flatten with a wet spatula. Let cool. Slice and serve. Serves 8