|1||Box brown rice crispies|
|1½ cup||Barley malt or rice syrup|
|1 tablespoon||White miso|
|1 cup||Toasted, chopped walnuts (optional)|
Rcaap asked about vegan marsmallows. This recipe for Rice Crispy Treats is one I got in a macrobiotic cooking class I was in several years ago, and although it doesn't call for marshmallows people who like sweet stuff might enjoy it.
Mix malt, miso, and tahini, in a small sauce pan. Bring toa boil (carefully) onmedium low heat, and simmer for about 5 minutes. Pour rice crispies into a large bowl and add currants and walnuts on top. Pour hot syrup over this mixture and mis thoroughly and quickly. Press into a pyrex dish, which is either oiled or slightly dampened or very cold. Let sit for ½ hour, cut, and remove from pan. Posted to fatfree digest V97 #054 by SLovley@... on Apr 11, 1997
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