adapted from Alton Brown
3 T flax seed oil, plus extra for the pan
1 T honey
7 oz mini-marshmallows
3 oz toasted slivered almonds
4 oz dried chopped fruit (cranberries and cherries)
Lightly coat the inside of a 13x9x2" metal pan wiht oil and set aside. Preheat the oven to 425 degrees.
Spread the brown puffed rice evenly on a sheet pan. Toast in the oven for 4 minutes, stirring occasionally. While the rice is toasting, prepare the marshmallow mixture. Place the oil, honey, and marshmallows in a large mixing bowl set over a port of gently simmering water. Stir until the marshmallows are melted, approximately 4 to 5 minutes.
Once the marshmallows are melted, quickly add the toasted brown rice, almonds, and fruit; stir to combine. Coat your hands or a spatula with oil and spreadh the mixture evenly in the pan. Once the mixture has cooled completely, cut into squares and store in an airtight container for a few days.
