These rice cakes are like no other rice cakes. They are like a healthier, tastier, and all around better rice crispy treat. Not only that but they take no real time to make.
What You Need
3/4 cups organic blanched or just thinly sliced, raw almonds work just as well
3/4 cup organic wildflower honey [I prefer organic wildflower honey, but any organic honey will do]
2 tablespoons of organic crunchy almond butter [I prefer crunchy organic almond butter to smooth, but either is fine.]
1 teaspoon pure, organic vanilla extract
Pinch or two of organic sea salt [I understand that salt cannot be “organically grown”, as it is a mineral, not a plant, but it can be “Certified Organic”. To learn more about that you can go here.]
2 cups organic puffed brown rice [I use Nature’s Path Organic Rice Puffs which I think work perfect for this recipe]
What You Need To Do
In a blender, grind the almonds to a medium-coarse texture. In a 2 quart saucepan, bring the honey to a simmer over medium heat, then simmer on low heat for 5 minutes. Add ground almonds, almond butter, vanilla extract, and salt. In a large mixing bowl, add the puffed rice, then pour the syrup mixture on top and mix well. Press mixture in a lightly oiled 8-inch square baking dish. Allow it to set for 2 hours. Cut them into whatever size you want and enjoy!
I already have everything on the counter to make some tonight. Don’t be jealous.
Reason 71 from, 101 Reasons Why I Am Vegetarian:
Today’s turkeys are unable to copulate on their own, thanks to selectively bred, freakishly huge breasts in the “toms.” The industry must use artificial insemination. The job is nearly as dehumanizing for the workers–who must work rapidly for long hours and low wages–as it is deplorable for the tortured breeder birds, who are essentially raped every week for 12 to 16 months until they are sent to slaughter.