Crispy Rice Treats

(from chanale’s recipe box)

OK, so it’s not broccoli. But as far as desserts go, it isn’t that bad.

To flatten the treats, I use a square of parchment paper. If you don’t flatten enough, the treats will fall apart easily, but flattening too much makes it a bear to cut through.

This recipe is so adaptable. My only suggestion would be if you don’t have or want to get ume plum vinegar, substitute a somewhat tart fruit juice (pomegranate, cherry) but not another vinegar.

This recipe can be gluten-free if you use g-f brown rice cereal (not all are – check the label). I like the organic Erewhon’s Crispy Brown Rice, but I’m sure this recipe would work well with plenty of crispy cereals. :)

Source: The Hip Chick's Guide to Macrobiotics

Cook time: 5 minutes
Serves 8 people

Categories: dessert, gluten-free, macrobiotic, vegan, vegetarian, whole grain

Ingredients

  • 1 c. brown rice syrup
  • 2/3 c. peanut butter (or almond, cashew, or hazelnut butter)
  • dash umeboshi vinegar [a.k.a. ume plum vinegar]
  • dash vanilla
  • 3 c. crispy brown rice cereal
  • cinnamon, nutmeg, raisins, nuts, etc. (optional add-ins)

Directions

  1. Heat the syrup, nut butter, vinegar, vanilla (and add-ins, if using) on medium until just smooth.

  2. Pour cereal in large mixing bowl.

  3. Add the syrup-nut butter mixture and stir until distributed.

  4. Pour into an oiled pan and flatten.

  5. Let cool before slicing.

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