Another bake sale in support of Pigs Peace Sanctuary is happening tomorrow at Sidecar vegan store in Seattle, and I just finished making a batch of puffed rice bars. I'm debating baking a load of carrot cupcakes but I'm not feeling quite in the mood. We'll see.
Many years ago in a tai chi class, I watched a video of street vendors in China making puffed rice squares. They boiled syrup, stirred in puffed rice, peanuts, dried fruit and I don't remember what else, and after pressing the mixture into pans, cut it into squares and sold it to eager customers. Something about the look of those bars caught my imagination, and as soon as I got home, I tried to create something similar. The tai chi teacher said that the syrup reminded her of barley malt syrup, so that's what I started with. I've made many variations of these over the years, but this is the basic recipe I started with. Gooey, crunchy, toasty and sweet with hints of salt from the peanuts, these make a great snack or dessert.
Barley malt is less sweet than other sweeteners such as maple syrup or agave, or even brown rice syrup, so if you like things on the sweet side, you might want to combine different ones to get the right balance. Or add 1/2 to 1 cup of sugar to the syrup before you cook it. The bars are plenty sweet for me.
Puffed rice bars
- 6 cups puffed brown rice cereal (I used Nature's Path organic rice puffs)
- 1 cup raw sunflower seeds, toasted in a pan
- 1 cup raisins
- 1 cup peanuts, roasted and salted
- 1-1/4 cups barley malt
- 1/2 cup peanut butter
- 2 teaspoons vanilla
- In a 425˚ oven, toast the cereal in a large pan for 8 minutes, stirring once or twice. This isn't essential but it intensifies the flavor.
- Toast the sunflower seeds in a heavy pan on the stove until fragrant and golden.
- In a large bowl, combine the cereal, sunflower seeds, raisins and peanuts, and mix well, distributing the ingredients evenly. It helps to use your hands.
- Heat the syrup in a 1-1/2 quart pot over low-medium heat, stirring constantly. The syrup will start to bubble and foam. Adjust the heat if necessary so the syrup doesn't overflow. Cook and stir for 7 minutes, then add the peanut butter and stir until completely melted, about a minute more.
- Turn off the heat and stir in the vanilla.
- Pour the hot syrup mixture over the cereal mixture and quickly and thoroughly combine with a wooden spoon until all the cereal mix is completely coated.
- Press into a lightly oiled 10-1/2 x 15-1/2 inch pan, using the spoon. The mixture will cool quickly. Using wet hands, press it down into the pan, making it even and compact.
- Cool in the refrigerator for 15 minutes, then cut into pieces with a serrated knife or a pizza cutter.
- For best results store in the freezer or refrigerator. The bars soften at room temperature.
- I cut mine into 24 rectangles.
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Monthly vegan dining event
We once again attended the monthly dinner sponsored by Vegetarians of Washington. This month's dinner was catered by Bonnie and Ray Parton of Lucky Palate catering and food delivery service. They served a colorful and delicious vegan Mexican meal. Bonnie said she's always willing to provide recipes, and I may take her up on her offer.
The menu: tortilla chips and salsa, Mexican squash casserole, black bean chili, Mexican roasted vegetables, red and white quinoa with collards, paella with Field Roast and red beans, spicy chipotle corn, flour and corn tortillas, strawberry crumble bar.
If you live in the Seattle area, consider coming to one of these events — you don't have to be vegan or vegetarian, though the food always is vegan. Bring containers with you if you come, there are always lots of leftovers to take home!
