Try these sprinkled on peanut butter toast or stirred into plain yogurt that's been seasoned with fresh lemon juice and salt.
Ingredients
1/2 cup plain puffed brown rice
1/4 cup unsweetened coconut flakes
1 tablespoon virgin coconut oil, warmed to liquefy if needed
1 1/2 teaspoons brown rice syrup or pure maple syrup
2 teaspoons sesame seeds
3/4 teaspoon poppy seeds
1/2 teaspoon smoked paprika
Kosher salt
Directions
Preheat oven to 400°F. Toss puffed rice, coconut flakes, coconut oil, brown rice syrup, sesame seeds, poppy seeds, and paprika on a rimmed baking sheet until rice and coconut are evenly coated. Season with salt and roast until coconut is golden brown, about 4 minutes. Let cool.
Crunchies can be made 5 days ahead. Cover and chill.
