Rice crispy treats

1 Servings

Ingredients

Quantity Ingredient
1 Box brown rice crispies
1½ cup Barley malt or rice syrup
1 tablespoon White miso
½ cup Currants
1 cup Toasted, chopped walnuts (optional)

Directions

Rcaap asked about vegan marsmallows. This recipe for Rice Crispy Treats is one I got in a macrobiotic cooking class I was in several years ago, and although it doesn't call for marshmallows people who like sweet stuff might enjoy it.

Mix malt, miso, and tahini, in a small sauce pan. Bring toa boil (carefully) onmedium low heat, and simmer for about 5 minutes. Pour rice crispies into a large bowl and add currants and walnuts on top. Pour hot syrup over this mixture and mis thoroughly and quickly. Press into a pyrex dish, which is either oiled or slightly dampened or very cold. Let sit for ½ hour, cut, and remove from pan. Posted to fatfree digest V97 #054 by SLovley@... on Apr 11, 1997

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