Puffed rice, pumpkin seed and cranberry bars

Ingredients

For 1 serving

• Puffed rice15 g
• Pumpkin seeds10 g
• Dried cranberries10 g
• Maple syrup10 g

Method

1. Line a small tin or container with baking paper.
2. Toast the pumpkin seeds in a dry small pan over medium heat for 2–3 minutes, stirring, until they puff and pop; tip them into a bowl with the puffed rice and dried cranberries.
3. Heat the maple syrup in a small pan over medium heat until it boils and let it bubble for 1 minute, until the bubbles are thick and it has thickened: this is what binds the bars.
4. Pour it straight into the bowl and stir quickly until everything is coated.
5. Press the mixture firmly into the tin with the back of a wet spoon and let it cool for 10 minutes before cutting into bars.