Since going vegan, I actually can’t get enough of puffed brown rice. I use it for so much, like when I want that naughty sensation of eating cereal and cold milk covered with sugar, I fill a bowl with puffed brown rice, almond milk and xylitol (a plant based sugar subsititute which ironically even has oral health benefits)… snap, crackle and pop.
Or I make something like these Krispy, nutty oat bars. They’re packed full of fibre and protein, and the chia seeds give them an extra energy bursting nutritional kick – great for before or after a workout. Plus they take just a few minutes to whip up.
140g almond butter (or any nut butter, though almond seems to taste best as it isn’t overpowering like peanut can be)
3-4 tbsp maple/date syrup
2 tbsp coconut oil
1 tsp cinnamon
1 tbsp chia seeds
1/2 cup oats
1/4 cup puffed brown rice
Melt the coconut oil, almond butter and syrup gently in a saucepan. Blend together with the banana, chia seeds and cinnamon.
Mix oats and rice well until sticky. Transfer the lot to a baking tray lined with parchment and freeze for about an hour.
The beauty of these babies is that you can take them straight out of the freezer and they’ll be edible within a couple of minutes. Hope you’ll try and enjoy 🙂
You can also of course mix n match- try opting just for just rice krispies and setting them deeper in the pan- leaves them nice and chunky with lots of bite.