These rice crackers have a nice balance of sweetness from coconut sugar, a crunchy texture
from nuts and slight saltiness from rice crackers. A perfect size for morning or afternoon tea and
hits all the cravings!
Makes 18 snacks
Ingredients:
1 bag of Brown rice crackers (18 pc), round shaped
Ingredients for syrup
100g coconut sugar
60ml coconut cream
Ingredients for toppings
50 g raw pistachios, roughly crushed in mortar and pestle
50 g raw almonds, roughly crushed in mortar and pestle
25 g walnut meal, roughly crushed in mortar and pestle
50 g coconut flakes
Method
1. Preheat oven at 160 degrees celsius and line the oven tray with baking paper.
2. Heat coconut sugar and coconut cream together in a small pot until dissolved
and consistency like honey to make the coconut syrup. Set aside.
3. Dip one side of rice cracker in coconut syrup and place it on the oven tray. Sprinkle
pistachios, almond, walnut and coconut flakes on top. Repeat this for all 18 pieces of rice
crackers.
4. Bake for 5-7 minutes, before removing from oven and let them cool completely.
Store your new snacks in an air tight container!
If you’re concerned your gut health issues might be coeliac disease this free self-assessment might help http://www.coeliac.org.nz/coeliac-disease/online-assessment Â
