Elena Vasilescu, Chastain Sunday Women AA3
2 cups almonds, roughly chopped
¼ cup coconut flakes, roughly chopped
¼ cup sesame seeds
¼ cup rice malt syrup
3 tsp. cinnamon
1 tsp. vanilla extract
Preheat oven to 350 degrees. Line a baking tray with parchment paper. Combine almonds, coconut flakes, and sesame seeds in a mixing bowl. In a separate mixing bowl, whisk together the rice malt syrup, cinnamon, and vanilla extract. Mix wet and dry ingredients until combined and sticky. Pour the mixture onto the baking tray, making sure not to spread too thin to ensure ingredients cluster together. Bake for 20 minutes, remove and let cool. Place in fridge to set for 15 minutes. Store in air-tight container for up to 1 week.