Fall

Coconut rice cakeĀ granola

June 12, 2013
1 Rating
Author Notes

This granola is slightly different though. It is not made from oat meal or barely flakes. It is made from rice. Stale Puffed rice cakes to be exact. You would think the warning label on the packet is to protect you but like most things I rebelled and added heat. The result is a fantastic lighter and crispier version of crunchy granola. I was inspired to try this after reading the recipe for Matzo granola on the serious eats website. This may not be fit for pass over but it is conveniently gluten free, dairy free and vegan. Use any nuts, oil, sweetener seeds you want; this recipe can be altered as long as you have those key ingredients in it, you are set. —Belinda [email protected]

  • Makes 3cups
Ingredients
  • 6 ounces brown rice cakes, crushed into pieces about 0.5cm to 1cm
  • 3.5 ounces sesame seeds, white or black
  • 5.2 ounces shredded coconut
  • 3.5 ounces raw peanut
  • 2.5 ounces brown sugar
  • 3.5 ounces rice syrup
  • 60 milliliters rice bran oil
  • 0.5 teaspoons salt, course flakes.
In This Recipe
Directions
  1. Pre heat oven to 150 degrees C. line two trays with parchments.
  2. Combine rice cakes, peanuts, seeds, coconut and cinnamon in a large bowl.
  3. Spread on prepared sheets and bake for 20 minutes. When you are able to smell the faint scent to coconut and it should go golden.
  4. Store in an air tight jar for maximum freshness.

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1 Review

sarawolfie May 2, 2020
This recipe is genius! I was searching for something creative to do with some stale rice cakes, rather than waste any food. This granola turned out so light and airy and crunchy. It's delicious. I didn't quite understand the measurements (it seems like a ton of sweetener for a small amount of rice cakes) but maybe I'm missing something since I'm used to US measurements. I just estimated and used 3 tablespoons of sweetener (honey and agave) and it came out just lightly sweet. I also used 3 tablespoons of olive oil in place of rice bran oil. I've made granola before but the addition of sesame seeds in this recipe is pure genius, and the crumbled rice cakes make it so delicious, even my toddler approves. I'll definitely be making this again and playing with the ingredients and amounts, and I will never throw away stale rice cakes again!