Puffed Rice and Nut Slice

puffed rice (vegan)

2nd July 2009


This slice was created about 7 years ago, and it is one of my ‘healthy’ recipes that my husband loves and requests.  I haven’t made it for years and had forgotten all about it until he reminded me the other day that I never make it anymore.  A visit to the health food store was required for stocking up on puffed brown rice (no sugar and additives), chemical free almonds, sunflower seeds, tahini and brown rice syrup.  Armed with my supply, along with some ‘coconut sugar’  which will be my next experimental ingredient, the puffed rice slice finally returned and disappeared just as quickly.

puffed rice & nut slice

Try to avoid using the packaged/boxed puffed rice as it is full of sugar and additives.  Health food stores sell organic puffed brown rice in bulk as well as many other varieties.  For this recipe, Nutella was used for the nut butter, not exactly ‘healthy’, but my husband’s favourite.


1 cup brown rice puffs (larger than normal)

2 cups brown puffed rice (standard size)

1 cup almonds, whole

1 cup sunflower seeds

¾ cup malted milk powder

4 Tbsp hulled tahini

¾ cup brown rice syrup

2 Tbsp 100% natural peanut butter (other kinds of nut butter will work)


1.  Preheat oven to 160 Celsius.  Line a tray with baking paper.

2.  Combine dry ingredients in a large bowl.

3.  Add tahini, brown rice syrup and nut butter of choice.

4.  Use hands to mix all ingredients together.  It should be quite sticky.

5.  Press mixture down firmly and evenly onto tray using hands.  Use the back of a spoon to smooth surface.

6.  Bake in the oven for 10 – 12 minutes.   Keep a close lookout so that slice does not burn.  Remove from oven when edges begin to brown.  It will be soft and bubbly at this stage, but don’t worry as it will harden when cools.

7.  When cool and firm, cut into squares.  Store in an airtight container.  You may find it will stick together, so separate with baking paper when storing.DSC_0107

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