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Puffed Rice and Coconut Crunchies

Name: Puffed Rice and Coconut Crunchies
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

A small grocery run gets this on the table.

Ingredients

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directions

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

Recipes sourced from Epicurious.com.

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