Coconut rice cake granola

Author Notes

This granola is slightly different though. It is not made from oat meal or barely flakes. It is made from rice. Stale Puffed rice cakes to be exact. You would think the warning label on the packet is to protect you but like most things I rebelled and added heat. The result is a fantastic lighter and crispier version of crunchy granola. I was inspired to try this after reading the recipe for Matzo granola on the serious eats website. This may not be fit for pass over but it is conveniently gluten free, dairy free and vegan. Use any nuts, oil, sweetener seeds you want; this recipe can be altered as long as you have those key ingredients in it, you are set. —Belinda Lo@themoonblushbaker

Ingredients

• 
  6 ounces
  
  brown rice cakes, crushed into pieces about 0.5cm to 1cm
  
  
• 
  3.5 ounces
  
  sesame seeds, white or black
  
  
• 
  5.2 ounces
  
  shredded coconut
  
  
• 
  3.5 ounces
  
  raw peanut
  
  
• 
  2.5 ounces
  
  brown sugar
  
  
• 
  3.5 ounces
  
  rice syrup
  
  
• 
  60 milliliters
  
  rice bran oil
  
  
• 
  0.5 teaspoons
  
  salt, course flakes.