These brown rice cereal bars are crunchy, with salty and sweet running together. What makes them good is the crisp brown rice puffs, the nutty seeds and the pork floss scattered over the top.
The tricky part is speed, because a slow mix lets the mixture dry and the bars fall apart. The honey and coconut oil have to cook to a glossy caramel color and go over the rice puffs immediately. Press the mixture down hard in the pan before it goes into a 150 degree C oven.
This batch weighs about 325g, at roughly 260 calories per 100g.
Method
Chop 80g of the dried nuts, made up of almonds, walnuts, cashews and pumpkin seeds, until the pieces are slightly larger than the rice puffs.
Put 10g coconut oil and 45g honey in a pan, heat over medium and stir gently until combined, cooking until the mixture turns a glossy caramel color, then take it off the heat.
Put 40g brown rice puffs and the chopped nuts in a large bowl and toss. Pour the honey and coconut oil mixture over them and toss quickly with a flat spatula so everything is coated.
Tip the whole mixture into a parchment lined square pan, spread it out and press it down hard so the bars do not crumble when cut.
Heat the oven to 150 degrees C for 15 minutes, then bake the pan for 40 minutes at 150 degrees C.
Take the pan out and cut the slab into bite sized rectangular bars with a sharp knife, then scatter 150g pork floss over the top.
Tips
The mixing has to be fast and even, because a mixture that dries out first will not bind.
Pressing the mixture down hard is what keeps the bars from breaking.
The honey here is still sugar, and for something lighter it can drop to 30g with a little more coconut oil to make up for it.
Cutting while the slab is still warm gives clean edges, and a fully cooled one crumbles.
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