Puffed wheat cereal makes a lightweight, nutritious square perfect for breakfast or for refuelling before the next portage.
- Portion size 18 servings
Line 13- x 9-inch (3.5 L) cake pan with foil; grease foil. Set aside. In large bowl, stir together puffed wheat and toasted oat cereals, chopped peanuts and sunflower seeds; set aside.
In saucepan, cook sugar, corn syrup and butter over medium-low heat, stirring with wooden spoon, for about 6 minutes or until sugar is dissolved. Increase heat to medium and bring to rolling boil, stirring constantly. Boil, without stirring, for 6 minutes. Remove from heat and stir until bubbling stops; stir in vanilla. Pour over cereal mixture; stir to coat well.
Using spatula, press cereal mixture into prepared pan. Let cool completely; peel off foil and cut into squares. (Squares can be wrapped individually in foil and set aside for up to 3 days.)
Nutritional facts <b>Per square:</b> about
- Protein 3 g
- Calories 225.0
- Total fat 8 g
- Total carbohydrate 35 g