Healthy Coco Pops... need I say more?
Toasted Puffed Rice Cereal - Vegan & Gluten Free
adapted from here
100ml grape seeds oil
100ml maple syrup
100g dark muscovado sugar
1 teaspoon fine sea salt
1 teaspoon ground cinnamon
1/2 teaspoon ground fennel seeds
1/2 teaspoon ground cardamom seeds
170g (1 bag) puffed rice
100g pecans, roughly chopped
100g natural almonds, roughly chopped
50g sunflower seeds
50g pumpkin seeds
50g sesame seeds
Preheat the oven to 190C. Line two large baking trays with baking paper. Set aside.
Combine the oil, maple syrup, and sugar in a small saucepan and set over medium heat to dissolve the sugar. Once the sugar has dissolved, remove from the heat and set the pan aside.
Put the salt, spices, puffed rice, nuts and seeds into a large bowl. Pour the syrup mixture over the dry mixture and use a couple of large spoons to turn and mix the mixture until everything is evenly coated with the syrup.
Divide the mixture evenly between the baking trays and toast in the oven for about 15 - 20 minutes, stirring the mixture and rotating the pans half way through the cooking time for even toasting. Leave to cool completely on the trays. Once cold,transfer the cereal to a large glass jar.
I served mine with soy milk, fresh berries and coconut yoghurt.