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Epicurious
Bon Appétit

Puffed Rice and Coconut Crunchies

By Claire Saffitz

4.4

(2)

Image may contain Plant Food Lunch and Meal
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

Preparation

  1. 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.

  2. Do Ahead

    Step 2

    Crunchies can be made 5 days ahead. Cover and chill.

TagsCondimentCoconutFruitPoppy SeedSeedSnackStarterGluten FreeDairy FreeVeganVegetarianMake AheadQuickEasy30 Minutes or LessOven BakeBon Appétit

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