Brown rice crispy treats

donna hay - Fresh + Light - - Light Sweet Treats -

3 cups (45g) puffed brown rice+ 1 cup (80g) flaked al­monds

½ cup ( 70g) pis­ta­chios, chopped ¼ cup (50g) white chia seeds

½ cup (175g) honey

½ cup (140g) smooth peanut but­ter 80g 70% choco­late, melted Place the puffed brown rice, al­monds, pis­ta­chios and chia in a large bowl. Place the honey and peanut but­ter in a small saucepan over medium heat and stir for 3 min­utes or un­til warmed through. Add the honey mix­ture to the brown rice mix­ture and stir well to com­bine. Firmly press the mix­ture into a lightly greased 20cm square cake tin lined with non-stick bak­ing pa­per. Re­frig­er­ate for 1 hour or un­til set.

Cut the slice into 5cm x 10cm pieces, dip one end into the choco­late and place on a bak­ing tray lined with non-stick bak­ing pa­per. Re­frig­er­ate for 20 min­utes or un­til set. Keep re­frig­er­ated un­til ready to serve. MAKES 8.

+ Puffed brown rice is avail­able from the health food aisle of the su­per­mar­ket and health food stores.

Tip: Keep re­frig­er­ated in an air­tight con­tainer for up to five days.

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