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.
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