almond slice

apricot & almond puffed rice slice (vegan)

13th March 2010

A couple of weeks ago, I was on the hunt again for a healthy snack.  I considered the Puffed Rice and Nut Slice that I have previously posted, but I wanted something new, so I played with that recipe to come up with a lighter, less sweet version.  This time I omitted the sunflower seeds and added oats for extra goodness, along with dried apricots and peanut paste.   All thrown in for a very tasty combination.  I personally prefer this version to the first one, but you will need to be a peanut paste fan, as this is one of the flavours that really stands out.

apricot & almond puffed rice slice

Ensure you hunt for natural puffed brown rice.  Avoid boxed ‘Rice Bubbles’ or similar as full of added sugar and other nasties!  Large supermarkets sell the bagged puffed brown rice or health food shops stock them in bulk, serve yourself containers.  Also, I like the look of the two different sizes of puffed rice, but you could use any puffed grain/combo, as long as you avoid the processed, sugared varieties.  The same goes for the peanut paste – hunt for all natural with no added ingredients.  Most ‘big brands’ add vegetable oil and other bits.   Also found in health food section of large supermarkets or in bulk, at health food stores.  Worth it, as a very pure taste. 


1 cup puffed brown rice (large grains)

1 cup puffed brown rice (small grains)

1½ cups oats

1½ cups whole almonds

½ cup dried apricots, roughly diced

cup brown rice syrup

3 Tbsp natural peanut paste


1.  Preheat oven to 180C/350F.  Line a baking tray (with a low rim) with baking paper.

2.  Heat brown rice syrup enough so becomes liquidy, rather than syrupy.

3.  Add dry ingredients to a large bowl and pour in brown rice syrup – mix in well with a wooden spoon, then add peanut paste, and combine using hands.  The mixture should be sticky, and all ingredients well incorporated.

4.  Spread mixture evenly onto a baking tray, using fingers to press firmly down.  Using the back of a slightly wet dessertspoon, smooth over the top so ingredients stick together.

5.  Bake in the oven for approximately 10 – 15 minutes or when edges are beginning to brown.  Be very watchful as base burns easily due to the syrup content.  Slice will harden as it cools, so don’t worry if it appears soft at first.

6.  Remove from oven and let cool before slicing into even squares or slabs.  Store in an airtight container.

Goodness shared by Donna

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