Rice crispy treats
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | Box brown rice crispies | |
| 1½ | cup | Barley malt or rice syrup |
| 1 | tablespoon | White miso |
| ½ | cup | Currants |
| 1 | cup | Toasted, chopped walnuts (optional) |
Directions
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