searching for the elusive healthy snack

12th July 2009


I am always on the lookout for healthy, filling snacks.  On one of my most recent  baking attempts, I came up with a ‘stayer’ – a biscuit that was crunchy (yes, stayed so even after a week); sweet; contained all good things – oats, puffed brown rice, nuts, linseeds, chia seeds, dark chocolate (being a chocoholic, it is hard to convince me the marketing for its goodness is all wrong); and was butter and sugar free.  This batch was the second attempt, so this time I divided the batch in half – one half without chocolate.  This was for my husband’s benefit as he is not a fan of dark chocolate.  Next time, I will try dried apricots for a bit of chew factor.


oaty nutty puffed rice crisps

Makes 45 – 50

Avoid using processed or instant oats as the goodness has been literally smashed out.  Rice syrup and the puffed brown rice are available from health food stores or the health food section of  supermarkets. Chia seeds are also available from health food stores – highest plant-based source of Omega 3.  I have a supply of pre-ground linseed and chia seed that I store in the fridge and use on my breakfast oatmeal.  I also use at least 80% dark chocolate.


 2 cups wholegrain oats

1 cup puffed brown rice

½ cup desiccated coconut

1 cup almonds, processed

½ cup sunflower seeds, processed

2 Tbsp linseed, ground (optional)

1 Tbsp chia seed (optional)

½ tsp fine sea salt

1 tsp baking powder

4 rows good quality dark chocolate (½ shaved/grated and the remainder, chopped roughly)

2 Tbsp unrefined coconut oil/extra virgin cold pressed olive oil

¾ cup brown rice syrup

1 tsp vanilla extract


1.  Preheat oven to 180C. Line biscuit tray with baking paper.

2.  In a large bowl, combine all dry ingredients – set aside.

3.  Heat rice syrup, until it becomes liquid, remove from heat, then stir in oil and vanilla.  If using coconut oil, add to rice syrup at the beginning to heat and remove lumps.

4.  Add syrup mixture to dry mixture.  Use hands to mix in well – will be sticky.

5.  Using a soup spoon (produces perfect size with a rounded top), and wet other hand, form balls (of sorts) and place on baking tray.

6.  Bake for 8 – 10 minutes (depending on oven).  Be careful that biscuits don’t burn on the bottom.

7.  Rest on the tray for about 5 minutes till firm, then transfer, paper and all, to wire cooling rack to set and harden.  Don’t worry if biscuits appear soft and not set at this stage, as they will crisp up when they cool.


 Shared goodness from Donna

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