2 c. whole grain puffed rice cereal or crispy brown rice cereal
¼ c. toasted sesame seeds
2 tsp. minced candied ginger
1 T. butter
⅓ c. brown rice syrup
Preheat oven to 325 degrees.
Line a large cookie sheet with foil and spray foil with non-stick spray.
Place cereal and sesame seeds in a mixing bowl and set aside.
In a small pot, add butter, brown rice syrup and ginger. Bring to a boil.
Let bubble 30 to 45 seconds.
Pour over cereal and sesame seeds.
Scoop mixture out onto the prepared cookie sheet.
Wet hands with cool water and pat the mixture down flat.
Bake for 13-15 minutes, until the top is lightly browned.
It will still be soft.
Remove from oven and let cool and harden completely. Break into pieces.
Store in an airtight container, according to Guavarose.com.
Sesame ginger puffed rice crunch, different taste