- Makes 16 servings .
- ⅔ cup brown rice syrup
- ¼ cup coconut oil
- 1 teaspoon vanilla extract
- ¼ teaspoon sea salt
- 4 cups brown rice crisp cereal
- Combine the coconut oil and brown rice syrup in a saucepan over medium heat, and bring the mixture to a rolling boil. Boil for one minute, then remove from the heat and stir in the vanilla extract and salt. Pour the cereal into a large mixing bowl and stir in the boiled syrup mixture until the cereal is well-coated.
Line a 9-inch baking sheet with parchment paper to prevent sticking, then spread the coated cereal in the pan.
- Use an additional piece of parchment paper over the top of the cereal, to keep your hands from getting sticky, then press HARD to pack the cereal tightly into the bottom of the pan. The harder you press, the better.
Place the bars into the freezer to cool for 45 minutes, then remove the pan and bring the bars to room temperature. Slice and serve!
Store any leftover bars in a sealed container in the fridge for best shelf life.
- *A note on using rice products: Research studies have revealed that various rice products may contain arsenic, which has left many consumers concerned. Though the FDA has deemed the levels of arsenic found in rice products to be too-low to cause any immediate or short-term health effects, more research will need to be done to determine any long-term effects. In the meantime, they recommend eating a varied diet to minimize any adverse effects of eating an excess of any one food. Keep in mind that arsenic gets into the rice through water and soil, so it’s likely that rice is not the only food affected– it’s just the food that is getting press at the moment. For more about arsenic, check out the FAQs by Lundberg Farms.
- If you’d prefer to avoid using brown rice syrup, I’d recommend trying Coconut Nectar, another low-glycemic sweetener. Honey also works, but just 1/2 cup is required for this recipe, since it’s sweeter. I have a feeling any other crispy cereal could be substituted for the rice cereal, if you prefer to avoid that, as well– just make sure to pack it tightly in the pan. (Please note that cereals like puffed millet, which are not crispy in texture, will not work well in this recipe.)Enjoy!
Nutritional Info :
- smart points 8