Treat this like a granola - easy to make and easy to eat, these puffs make a quick and nutritious breakfast option. Thrown in a bowl with some berries and coconut yoghurt, as a topping for an acai bowl or simply by the handful (that's how we all secretly eat granola right?), they make a pretty tasty meal or snack.
Gluten free, dairy free and refined sugar free, these puffs are vegetarian, vegan and paleo friendly. You can batch make and store in an airtight container for a week or two (if they last that long)!
2 1/2 cups of brown rice puffs
3 heaped tablespoons of almond butter
2 tablespoons of coconut oil
2 tablespoons of runny honey
2 teaspoons of vanilla extract
1 tbsp Sari Foods Organic Spirulina
Tiny pinch of himalayan pink salt
Pre-heat the oven to 350F.
Place the almond butter, coconut oil, honey, vanilla extract, spirulina and salt in a pan remaining and gently heat them until a liquid forms. Allow to cool almost completely but so that it is still runny.
Place the rice puffs in a bowl and pour in the cool mix. Stir and mix well, before transferring everything to a baking tray.
Spread evenly across a baking tray and bake for about ten minutes, until the puffs are crispy.
Leave to cool, then store in an airtight container and enjoy!