Toasted Sesame and Ginger Rice Crispy Treats
Ingredients
- 2 Tbsp. virgin coconut oil plus a little more for greasing
- ⅔ cup / 160ml tahini
- ⅔ cup / 160ml brown rice syrup
- 2 Tbsp. pure maple syrup
- 1 tsp. vanilla extract
- 2 tsp. ground ginger powder optional
- heaping ¼ tsp. fine sea salt
- 4 cups / 200g puffed brown rice crisps
- ¾ cup / 110g sesame seeds use brown, black, or a combination
- ¾ cup / 115g crystallized ginger finely chopped
- a few pinches flaky sea salt Maldon works perfectly
Directions
- Rub a little coconut oil in an 7″x11″ (20x30cm) baking pan.
- In a dry skillet over medium heat, toast the sesame seeds until fragrant and beginning to pop. Remove from heat and let cool.
- Melt the coconut oil in a large saucepan over low heat. Add the tahini, brown rice syrup, maple syrup, vanilla, ground ginger, and fine salt, then stir to combine. Remove from heat.
- Add the puffed brown rice, sesame (reserving a few for garnish), and candied ginger, then stir quickly to combine. Pour the mixture into your baking pan and press firmly (using the back of a large spoon or spatula rubbed with a little coconut oil really helps). Once smooth and even, generously sprinkle the top with a few extra sesame seeds and a couple pinches flaky salt. Place in the fridge or freezer to firm up, then slice into bars or squares, say thank you and enjoy. Store the bars in a tightly-sealed container in the fridge or freezer.
Notes
Makes 16
