Puffed Rice Bars - Nathalie Gleitman
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Puffed Rice Bars

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by Nathalie
Step by step recipe - 20 Min
January 4, 2016



I always need a snack so a really important part of my daily life in order to stay healthy and energized is a delicious snack that I can prepare and keep me going through the whole week. These puffed rice bars are the perfect treat for a stressful day. Since this recipe is so easy and quick and one batch come out to 12 bars, I usually have enough for a week or two! I especially love keeping them in the freezer so they are really crunchy but they are also very tasty when storing them in the fridge, especially since for kids the frozen ones might be too hard to bite. The crispy ingredients in combination with the puffed rice and honey/rice syrup is heavenly gooey and delicious!




Serves 12 bars
Cooks in 20 Minutes
Difficulty Easy


2 tbsp coconut oil
65 gr tiger nut cream
300 gr honey/rice syrup
30 gr pumpkin seeds
30 gr shredded coconut
2 tbsp ground flax seeds
50 gr dried cranberries (sulfide free)
65 gr organic puffed rice
65 gr organic puffed quinoa/millet


Place all the dry ingredients into a large mixing bowl. Heat up the coconut oil in a frying pan and add the honey/rice syrup and tiger nut cream. Stir for 1-2 min on low heat until everything is melted

Add the melted rice syrup/honey and tiger nut cream into the mixing bowl and quickly stir everything together. Place baking paper into a medium sized baking dish and spread the mixture on it. I prepare the baking dish before starting as you need to move quickly once the hot sauce is on the puffed rice mixture to avoid it getting hard in the bowl. Cover the mixture with a plastic wrap and press down to make it flat and stick together. Store it in the fridge for an hour before cutting into bars. Keep the puffed rice bar sin the fridge or freezer


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