Puffed Rice And Coconut Crunchies Recipes
PUFFED RICE AND COCONUT CRUNCHIES
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
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.
COCONUT RICE CRISPY SQUARES
Make and share this Coconut Rice Crispy Squares recipe from Food.com.
Provided by C and Ds Mommy
Categories Dessert
Time 30m
Yield 25 serving(s)
Number Of Ingredients 5
Steps:
- Preheat oven to 350 degrees Celsius if using a metal pan, 325 degrees Celsius for a glass pan.
- Line a 9" X 9" square pan with foil. Lightly grease bottom and sides.
- In large bowl, combine all the ingredients and mix well.
- Spread in pan.
- Bake fore 25-30 minutes or until top is golden. Be careful not to overbake.
- Turn out onto cooling rack. Remove foil and cut into bars before it cools completely.
Nutrition Facts : Calories 126.1, Fat 5.7, SaturatedFat 2.8, Cholesterol 5.4, Sodium 68.4, Carbohydrate 18, Fiber 0.7, Sugar 13.7, Protein 2.2
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