Ingredients
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For the crispy treats:
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2 cups cooked brown rice (can be prepared using a rice cooker or stovetop)
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1 cup unsweetened coconut flakes
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1/2 cup rolled oats
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1/2 cup melted coconut oil
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1/2 cup maple syrup
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1 teaspoon vanilla extract
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1 large sweet potato, peeled and grated
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1 tablespoon cornstarch
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1/4 teaspoon salt
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Optional toppings:
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1/4 cup chopped nuts (walnuts, pecans, almonds, etc.)
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1/4 cup seed butter (sunflower seed, tahini, etc.)
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1/4 cup shredded coconut
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1/4 cup dark chocolate chips
Directions
Sub_Title: Healthy, Gluten-free, and Kid-friendly
Description: These sweet potato brown rice crispy treats are the perfect combination of crunchy and chewy, making them a delightful vegan snack for kids and adults alike. With just a few simple ingredients and easy steps, you can enjoy the deliciousness of Thai cuisine without any guilt!
Ingredients:
For the crispy treats:
* 2 cups cooked brown rice (can be prepared using a rice cooker or stovetop)
* 1 cup unsweetened coconut flakes
* 1/2 cup rolled oats
* 1/2 cup melted coconut oil
* 1/2 cup maple syrup
* 1 teaspoon vanilla extract
* 1 large sweet potato, peeled and grated
* 1 tablespoon cornstarch
* 1/4 teaspoon salt
Optional toppings:
* 1/4 cup chopped nuts (walnuts, pecans, almonds, etc.)
* 1/4 cup seed butter (sunflower seed, tahini, etc.)
* 1/4 cup shredded coconut
* 1/4 cup dark chocolate chips
Instructions:
1. Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or lightly grease it with coconut oil.
2. In a large mixing bowl, combine the cooked brown rice, oats, coconut flakes, and salt. Mix well so that all the ingredients are evenly distributed.
3. Add the remaining ingredients (melted coconut oil, maple syrup, vanilla extract, sweet potato puree, and cornstarch) to the dry mixture. Stir everything together until fully combined.
4. Transfer the mixture onto the prepared baking sheet. Use a spoon or wet hands to press down on the mixture and form it into a rectangle shape about 1/2 inch thick. You can also use a piece of wax paper or plastic wrap to help you flatten the top.
5. Bake for 15 minutes, or until the edges start to turn golden brown. Remove from the oven and let cool completely before adding optional toppings.
6. Once cooled, sprinkle the desired toppings over the top of the crispy treats. Press down gently to adhere the toppings.
7. Cut into squares or bars to serve. Store any leftovers in an airtight container at room temperature for up to 2 weeks or freeze for up to 3 months.
Note: If you’re concerned about the sugar content, feel free to reduce the amount of maple syrup used. The sweeter the sweet potatoes are, the less maple syrup you may need. Also, if your rice isn’t sticking together, try adding more brown rice flour instead.
Difficulty Level: Easy
Servings: Makes approximately 24 medium-sized squares
Nutrition Information per serving (without toppings):
Calories: 134kcal | Carbohydrates: 21g | Protein: 4g | Fat: 5g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0g | Cholesterol: 0mg | Sodium: 5mg | Potassium: 121mg | Fiber: 2g | Sugar: 7g | Vitamin A: 100% | Vitamin C: 2% | Calcium: 1% | Iron: 2%
Total Time Needed: Prep + Cook = 30 minutes; Cooling time not included
Steps
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1
Done
|
Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or lightly grease it with coconut oil. |
|
2
Done
|
In a large mixing bowl, combine the cooked brown rice, oats, coconut flakes, and salt. Mix well so that all the ingredients are evenly distributed. |
|
3
Done
|
Add the remaining ingredients (melted coconut oil, maple syrup, vanilla extract, sweet potato puree, and cornstarch) to the dry mixture. Stir everything together until fully combined. |
|
4
Done
|
Transfer the mixture onto the prepared baking sheet. Use a spoon or wet hands to press down on the mixture and form it into a rectangle shape about 1/2 inch thick. You can also use a piece of wax paper or plastic wrap to help you flatten the top. |
|
5
Done
|
Bake for 15 minutes, or until the edges start to turn golden brown. Remove from the oven and let cool completely before adding optional toppings. |
|
6
Done
|
Once cooled, sprinkle the desired toppings over the top of the crispy treats. Press down gently to adhere the toppings. |
|
7
Done
|
Cut into squares or bars to serve. Store any leftovers in an airtight container at room temperature for up to 2 weeks or freeze for up to 3 months. Note: If you're concerned about the sugar content, feel free to reduce the amount of maple syrup used. The sweeter the sweet potatoes are, the less maple syrup you may need. Also, if your rice isn't sticking together, try adding more brown rice flour instead. Difficulty Level: Easy Servings: Makes approximately 24 medium-sized squares Nutrition Information per serving (without toppings): Total Time Needed: Prep + Cook = 30 minutes; Cooling time not included |
