How do you like the name of my recipe? For obvious reasons, I can’t compare the breakfast treat I made recently to the well-known boxed cereal, but I were going to do so, mine is way better!
To tell you the truth, it was born of a series of experiments involving heavily discounted puffed grains at my organics shop. I just can’t go past a bargain, hence the reason my family was eating bizarre puffed buckwheat concoctions for a week. I still don’t really know what to do with the stuff, 16 cups later…
But puffed brown rice, well that’s easy – you make a slice, of course! And when it comes out way too crumbly, you smash it up, put it in a jar and call it breakfast.
Dairy-free, gluten-free, mix-n-match crispy rice cereal
As with all the recipes I share, the idea is to use whatever you have and adapt the recipe yourself. The important thing is that the puffed rice is coated well with the wet ingredients. Here’s how I made this particular batch on this particular day (because it’s highly likely it will be completely different next time…)
- 1/3 cup olive/coconut/peanut oil or butter
- 1/3 cup honey/golden syrup
- 4-6 cups puffed brown rice
- 1/2 cup coconut
- 2 tbps chia seeds
- 2 handfuls of sunflower seeds
- 2 tbsp almond meal/lsa
Heat oven to 150C/slow. Combine oil/butter and honey in a saucepan and heat until melted and well combined. Mix all dry ingredients together well, then add the combined oil and honey. Toss to coat well. Spread mixture thinly on an oiled baking tray and chuck it in the oven. After 15 minutes, give it a stir. Return to oven for 10 minutes or until the puffed brown rice is golden brown. Cool on trays.
The result should be a crunchy, yummy breakfast cereal to serve with your favourite milk, preferably in an ironic op-shopped bowl.
Do you have a puffed brown rice recipe to share? Because I still have bucketloads of the stuff left!!