Brown Rice Toffees
This is an adaptation of a recipe by Mary-Ann Shearer. Using coconut oil instead of butter makes for a healthier type of fat in this recipe, as it is very heat resistant and does not oxidise as other fats do when heated. Besides this sweet is much better than any others containing refined sugar and artificial additives. The Toffees freeze well and defrost quickly for a treat in a hurry.
- 125 g organic coconut oil (normal or neutral taste)
- 4 heaped tablespoons of honey (raw, unheated) – or half barley malt, half honey
- brown rice cakes or puffed brown rice cereal (unsweetened)
- for a change you can add one or more of the following: raisins, carob chips, goji or cranberries, chopped nuts, raw cacao nibs,
note: you can double or triple quantities for a bigger batch.
- Place coconut oil and honey in a saucepan and boil for about 5 – 10 minutes on a low to medium heat until mixture reaches toffee stage (to test: drop a small amount into cold water – if it sets on contact with the water, it has boiled long enough)
- If using rice cakes, place them into a plastic bag and break them up into crumbs.
- Stir enough rice cake crumbs or puffed rice cereal into mixture until they are completely coated
- Press into baking dish and leave until completely cooled
- Cut into squares, but leave in pan. Place pan in fridge to let toffees set.
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