And they’re not just for kids either – I noticed that my husband packed a couple of Crispy Brown Rice Treats in his lunch this morning! They even meet the approval of my chocolate loving daughter, who more often than not turns up her nose at a dessert that is sans chocolate. This is a basic version of the recipe – from here you can add nuts, seeds, more dried fruit, crystalized ginger, and yes, even chocolate! And if you are okay with nuts, you can substitute half of the tahini with a natural nut butter (almond or peanut are yummy choices).
1/2 cup brown rice syrup (sticky and gooey and low on the glycemic index as far as sweeteners go)
1/2 cup tahini (sesame paste – a good source of protein, iron, and calcium)
1 tsp pure vanilla extract
1 tablespoon of butter or coconut oil
2 cups of crispy or puffed brown rice cereal
2 tablespoons of ground flax/chia seed (you can use one or the other, I use a combination blend)
3/4 tsp of ground cinnamon (helps regulate blood sugar and adds a great taste!)
Optional ingredients (up to 1/2 cup total):
Unsweetened, shredded coconut
Dried, chopped fruit of your choice (I used dried cranberries)
Carob or chocolate chips
Pumpkin or sunflower seeds
In a heavy saucepan over low heat combine, tahini, butter or coconut oil and rice syrup. Stir until creamy and softened. Remove from heat and stir in vanilla.
In a large bowl mix together cereal, ground flax/chia seed, cinnamon and any optional ingredients.
Fold tahini mixture into cereal mixture until evenly coated.
Spoon mixture into a lightly oiled 8 or 9 inch square baking pan and press down firmly.
Chill in refrigerator for 1 to 2 hours. Slice and serve.
Store in an airtight container in the refrigerator to preserve freshness.
Try not to eat them all yourself!