Hazelnut and cacao brown rice crisps

Hazelnut and cacao brown rice crisps

By
From
Kenko Kitchen
Serves
4
Prep
10 mins
Cooking time
10 mins
Photographer
Elisa Watson

This recipe was donated to the book by my Californian friend Diem Ly Vo. I met Diem while I was in San Jose and was blown away by her talent, her knowledge and her amazing inner beauty. Diem specialises in vegan and macrobiotic foods and is truly outstanding in her flavour combinations. I was lucky enough to get to cook with her in the kitchen and eat her food, and I am longing for the time we get to do it again. This is her take on the classic breakfast cereal Coco Pops/Krispies. There is always a jar of this in my pantry now!

Ingredients

Quantity Ingredient
2 tablespoons coconut oil
30g hazelnut butter
1/4 teaspoon vanilla extract
2 tablespoons cacao powder
1 tablespoon maple syrup
pinch pink lake salt
60g plain brown rice crisps
plant-based milk, to serve
berries, to serve (optional)

Method

  1. Preheat the oven to 180°C.
  2. Over a double boiler, combine the coconut oil, hazelnut butter, vanilla, cacao, maple syrup and salt. Once the oil and butter have melted and the mixture is well combined, set the bowl aside.
  3. Place the brown rice crisps on a baking tray lined with baking paper. Pour the cacao mixture over the crisps and use a spoon or spatula to evenly coat the crisps.
  4. Bake for 10 minutes, mixing and redistributing half-way through.
  5. Serve with a plant-based milk and berries or however you like. Store in an airtight jar for up to 1 month.
Tags:
vegan
sugar-free
gluten-free
sugar
gluten
free
vegetarian
health
healthy
diet
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