Munch on hazelnut and cacao brown rice crisps
If you’ve been following 24-year-old Melbourne student Kate Bradley’s celebrated healthy food blog Kenkō Kitchen, your belly will be pleased to know her online database of vegan, mostly gluten-free and refined sugar-free meals has now evolved into one heck of a lip-smacking good cookbook. Taking you from breakfast to dessert, Kenkō Kitchen will fuel you up on winners like corn fritters with avocado, spring green lasagne and maple cashew ice-cream. The recipe below is the perfect excuse to indulge in a little sweetness at breakfast time, with a healthy alternative to Coco Pops. Serve with a milk alternative and fresh berries.
INGREDIENTS
2 tablespoons coconut oil
30 g hazelnut butter
1/4 teaspoon vanilla extract
2 tablespoons cacao powder
1 tablespoon maple syrup
pinch of pink lake salt
2 cups plain brown rice crisps
plant-based milk to serve
berries, to serve (optional)
TO MAKE
Preheat the oven to 180°C. Over a double boiler, combine the coconut oil, hazelnut butter, vanilla, cacao, maple syrup and salt. Once the oil and butter have melted and the mixture is well combined, set the bowl aside.
Place the brown rice crisps on a baking tray lined with baking paper. Pour the cacao mixture over the crisps and use a spoon or spatula to evenly coat the crisps. Bake for 10 minutes, mixing and redistributing half-way through.
Serve with a plant-based milk and berries or however you like. Store in an airtight jar for up to 1 month.
Recipe and images courtesy of Kenkō Kitchen by Kate Bradley. Published by Hardie Grant.
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