Wednesday, February 4, 2015
Candied Puffed Rice(or millet) Gluten free, corn free, soy free, nut and seed free, egg free, chemical and color free.
We have shared this before, but so worth sharing again! But,before we get to the recipe lets talk about puffed rice.
There have been reported reactions to many many of the brands of puffed rice that is on the market by those with corn allergies(reactions,intolerances).
Puffed millet and other grains are also available, a little harder to find(often have to order)and we have been finding puffed rice, puffed millet and puffed lotus seeds at the various Indie/Paki markets, Asian Markets and International markets around Houston that Abby seems to tolerate much better.
So you may need to try a few brands before you find one that is safe for you.
Now down to the good stuff! We lovingly refer to this stuff as snack crack! It is addictive.. like cracker jacks, or fiddle faddle..crisp,crunchy,sweet and salty! With some coconut milk it makes a wonderful cold cereal that any child would throw the Sugar Smack away to get some! Dangerously tasty!
2/3 cup coconut oil
1 cup organic C&H granulated sugar(or palm, or coconut sugar, sugar of your choice)
1/2 grade B maple syrup(know your brand, not all 100 percent maple syrups are safe!)
1/2-3/4 teaspoon salt(we use pink himalayan)
4 cups puffed rice(or other puffed seed/grain)(less for a more candy result, more for a less sugary cereal.)
Preheat oven to 300 degree's
Line two cookies sheets with foil or silicone baking mats. Grease
In large bowl(not plastic it will melt!)place puffed rice.
In a saucepan combine coconut oil, sugar,maple syrup,salt.
Bring to boil on medium/medium high. I stir the whole time. Boil for 1 1/2 minutes.
Pour hot sugar mix immediately over puffed rice and stir until well coated.
Spread on cookie sheets.
Bake at 300 for 20 minutes.
Allow to cool. If you want to make a "cereal" while still just a touch warm break into single or smaller bite sized clusters of the candied rice.