Photo by Peden & Munk
Try these sprinkled on peanut butter toast or stirred into plain yogurt that's been seasoned with fresh lemon juice and salt.
Recipe information
Yield
Makes about 1 1/2 cups
Ingredients
1
/2 cup plain puffed brown rice
1
/4 cup unsweetened coconut flakes
1
tablespoon virgin coconut oil, warmed to liquefy if needed
1
1/2 teaspoons brown rice syrup or pure maple syrup
2
teaspoons sesame seeds
3
/4 teaspoon poppy seeds
1
/2 teaspoon smoked paprika
Kosher salt
Need to make a substitution?
Preparation
Step 1
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.
Do Ahead
Step 2
Crunchies can be made 5 days ahead. Cover and chill.