Puffed Rice and Coconut Crunchies
A crunchy, sweet and savory snack made with puffed brown rice, coconut flakes, and seeds, seasoned with smoked paprika. These roasted crunchies make a delicious topping or standalone snack.
4 servings
4 min
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Ingredients
- •½ cup plain puffed brown rice
- •¼ cup unsweetened coconut flakes
- •1 tablespoon virgin coconut oil
- •1½ teaspoons brown rice syrup
- •2 teaspoons sesame seeds
- •¾ teaspoon poppy seeds
- •½ teaspoon smoked paprika
- •¼ teaspoon Kosher salt
Cooking Instructions
- 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.
4 min
- 2.
Crunchies can be made 5 days ahead. Cover and chill.
