Rice Puff Hack - 2 ways



Not sure what to do with our organic rice puffs? Not a fan of plain rice puffs? Perhaps you're looking for an alternative to the additive-laden flavoured rice puff cereal in the supermarket cereal aisle? Wherever you stand, we've got some ideas for you!


We've got two recipes to share with you today - chocolate rice puffs and honey rice puffs. Made with whole, natural ingredients so you know EXACTLY what's in them!


My kids have accepted that 99% of the cereal in the cereal aisles of supermarkets is off limits in our house. The majority are over-processed, high in sugar and/or salt, or have additives we want to avoid. But it doesn't stop them still desiring those products, so I'm glad I can occasionally give them a treat we can ALL be happy with!


I say occasionally because these are still a "sometimes food" - there's still some sugar involved! But when you're looking for a treat for the kiddos or yourself, this is a way better option than the commercially available alternatives, and they're super easy to make!



Chocolate Rice Puffs

Vegan, Gluten Free and Dairy Free

Makes 8 serves


1/2 cup coconut oil

1/2 cup unsweetened cocoa powder*

1/2 cup coconut, rapadura, or muscavado sugar

1 teaspoon pure vanilla extract

4 cups unsweetened organic rice puffs


Preheat the oven to 150°C. Line two baking trays with baking paper (optional - I usually don't and they're fine).


Melt the coconut oil in a small saucepan over medium heat. Add the cocoa powder, sugar and vanilla, then whisk until dissolved.


In a large bowl, pour the chocolate sauce over the rice puffs and stir well until all coated.


Spread a thin layer on each baking tray, then put trays in the oven. Now turn off the oven and leave the trays inside while the oven cools down.


Once dried out and crisp, keep in an airtight container for up to 4 weeks, but good luck getting them to go uneaten for that long!!


* You could try cacao but I suspect it might be a bit more bitter.





Honey Rice Puffs

Gluten Free and Dairy Free

Makes 8 serves


1/4 cup coconut oil

1/2 cup local honey

4 cups unsweetened organic rice puffs


Preheat the oven to 150°C. Line two baking trays with baking paper (optional - I usually don't and they're fine).


Melt the coconut oil in a small saucepan over medium heat. Add the honey and stir until combined.


Pour the liquid over the rice puffs and stir well until all coated.


Spread a thin layer on each baking tray, then put trays in the oven. Now turn off the oven and leave the trays inside while the oven cools down. These may need longer than the chocolate puffs above but given long enough in the oven, they will crisp up.


Once dried out and crisp, keep in an airtight container for up to 4 weeks.


Let us know if you give these a try!



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