What’s simple to prepare, easy to eat, and provides delicious, nutritious goodness that works equally well at breakfast and snack time? Our spirulina honey and almond puffs of course!  Whether you enjoy them with coconut yogurt and berries, use them to top an acai bowl, or just gobble them up by the handful, these puffs are sure to satisfy. 

Gluten free, dairy free, and refined sugar free, these puffs are vegetarian, vegan, and paleo friendly. They’ll stay fresh in an airtight container for a week or two, but odds are they’ll disappear long before that!

Ingredients:

• 2 ½ cups brown rice puffs
• 3 heaping Tbsp almond butter
• 2 Tbsp coconut oil
• 2 Tbsp runny honey
• 2 tsp vanilla extract
• 1 Tbsp Sari Foods Organic Spirulina
• Tiny pinch Himalayan pink salt

Directions:

1. Preheat oven to 350° F.
2. Gently heat almond butter, coconut oil, honey, vanilla extract, spirulina, and salt in a pan until melted.
3. Remove from heat and wait until mixture is cooled but remains runny.
4. Place rice puffs in a bowl and pour cooled mix over them. Stir well. 
5. Transfer to a baking tray and spread evenly. 
6. Bake for about ten minutes, until puffs are crispy.
7. Remove from oven, cool, and store in an airtight container.