Puffed Rice And Coconut Crunchies Recipes

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PUFFED RICE AND COCONUT CRUNCHIES



Puffed Rice and Coconut Crunchies image

Try these sprinkled on peanut butter toast or stirred into plain yogurt that's been seasoned with fresh lemon juice and salt.

Provided by Claire Saffitz

Yield Makes about 1 1/2 cups

Number Of Ingredients 8

1/2 cup plain puffed brown rice
1/4 cup unsweetened coconut flakes
1 tablespoon virgin coconut oil, warmed to liquefy if needed
1 1/2 teaspoons brown rice syrup or pure maple syrup
2 teaspoons sesame seeds
3/4 teaspoon poppy seeds
1/2 teaspoon smoked paprika
Kosher salt

Steps:

  • Preheat oven to 400°F. Toss puffed rice, coconut flakes, coconut oil, brown rice syrup, sesame seeds, poppy seeds, and paprika on a rimmed baking sheet until rice and coconut are evenly coated. Season with salt and roast until coconut is golden brown, about 4 minutes. Let cool.
  • Crunchies can be made 5 days ahead. Cover and chill.

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