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Brown rice crispy bar
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Ingredients
- 90g puffed brown rice
- 45 ml flax seed oil, plus extra for the pan
- 1 tbsp. orange blossom honey
- 200g mini marshmallows
- 90g toasted slivered almonds
- 45g coarsely chopped dried cranberries
- 45g coarsely chopped dried cherries
- 30g dried blueberries
Method
How to make Brown rice crispy bar
1) Lightly coat the inside of a 33x23x5cm metal pan with oil and set aside. Preheat the oven to 210 degrees C/Gas mark 7.
2) Spread the brown puffed rice evenly on a sheet tray. Toast in the oven for 4 minutes, stirring occasionally. While the rice is toasting, prepare the marshmallow mixture.
3) Place the oil, honey, and marshmallows in a large mixing bowl set over a pot of gently simmering water. Stir until the marshmallows are melted, approximately 4 to 5 minutes. Once the marshmallows are melted, quickly add the toasted brown rice, almonds, and fruit and stir to combine.
4) Coat your hands or a spatula with oil and spread the mixture evenly into the pan. Once the mixture has cooled completely, cut into squares and store in an airtight container for 1 to 2 days.
