Over a medium flame, heat up brown rice syrup, peanut butter, vinegar, and, if desired, vanilla extract, stirring constantly until the mixture is smooth, thinned out, and bubbling a little. Pour cereal into a mixing bowl. Add rice syrup mixture to it and blend well with a wooden spoon. Pour into an oiled pan and flatten with a wet spatula. Let cool. Slice and serve.
Beat butter, sugar, and brown rice syrup together until well blended. Add vanilla, mix well.
Add remaining ingredients and mix until well combined. Spread evenly in a greased or parchment paper lined 9x13 glass pan. Refrigerate for 15-30 minutes.
Preheat oven to 325 degrees F. Take pan out of the oven and let sit at room temp while oven preheats.
Bake cookies for 20-30 minutes. Edges should be browned. Cut into little pieces while still warm and cool completely in pan before serving.
Recipe courtesy Sarah Shilhavy.
Put oil in a large pot and heat.
Add rice syrup and nut butter. Stir and heat until bubbles form.
Turn off heat and add vanilla extract.
Add cereal and mix well. Stir in any optional items and mix lightly.
Put mixture into a 9 x 13 pan. With slightly wet hands, press mixture flat.
Let set to room temperature. Slice and serve. Lasts a week in an airtight container.
1. Combine toasted almonds, peanuts, rice cereal and flaxseed in a
Mist an 8-inch square pan with nonstick cooking spray and set aside. Combine nut butter and syrup in a saucepan and heat over low heat, stirring almost constantly until mixture is soft and blended.
Remove from heat and beat in carob powder with a sturdy wooden spoon. When well blended, stir in walnuts.
Spread evenly in prepared pan. Chill in refridgerator. cut into 16 squares when cool and firm.
TIP: to easily release brown rice syrup from the measuring cup, first coat the cup with oil or cooking spray.
1) Place butter, brown rice syrup, vanilla and tapioca flour in a microwavable container.
2) Heat mixture just until butter is melted, stir to combine ingredients.
3) Add chocolate chips to butter mixture, stirring until combined. Mixture will
\"seize\" and form a ball.
4) Add water and stir until smooth.
5) Keep warm and serve with fresh fruit, cookies, or anything you'd like. Enjoy!
Preheat the oven to 350\u00b0F.
Grease and flour a 9\"x13\" pan; or, better, line it with parchment paper.
Sift together the flour, cocoa, sugar, baking powder and salt.
Whisk together the oil, soy milk, vanilla, egg and brown rice syrup.
Stir into the dry ingredients.
Scrape into the pan.
Bake for 25 minutes.
Cool in the pan, cut into squares, and remove.
o a simmer, add the brown rice syrup and stir to combine, then
ntil smooth.
11. Add brown rice syrup to the melted chocolate. Mix
mixing bowl, add oatmeal, brown rice crisp cereal, coconut and salt
ix the brown sugar, oil, 1 cup water, maple syrup, applesauce, vinegar
Bring water and brown rice to a boil in a
Cook the apples, cane sugar, and water over medium heat until apples are soft.
Combine the cooked rice, apples with sauce, lemon juice, rice syrup and pour into a 9x13 inch pan prepared with non-stick oil spray.
Mix the flour, oats, brown sugar, cinnamon, salt and cut in vegan butter until crumbly. Stir in nuts. Sprinkle over rice-apple mixture.
Bake at 350F for 30 minutes or until brown and bubbly.
In a medium saucepan, place the water, and bring to a boil. Add the rice, cover, reduce the heat to low, and simmer for 35 minutes or until all of the water has been absorbed.
Add the remaining ingredients, stir well to combine, and continue to cook the mixture over low heat until all of the liquid has been absorbed.
Transfer the mixture to a bowl and place the pudding in the refrigerator to chill.
Top individual servings with a little additional cinnamon before serving, if desired.
efrigerator.
Place water and rice in a blender. Blend until
Whisk the peanut butter and rice syrup in a sauce pan on moderate-low heat to the point of boiling.
In a large bowl, mix the rice cakes or cereal and almonds.
Coat the crumbles with rice syrup and peanut butter mixture.
Spray a square baking dish with non-stick spray and press the crumbles mixture into the pan.
Allow to cool and cut into squares. Enjoy!
ag.
Combine soy beans, brown rice crisp cereal and TVP. Toss
arge mixing bowl, stir together brown rice flour, salt, ground pecans, and
1/2 cups raw brown rice to bottom of a 9x13
oom temp) and applesauce with brown sugar until light and fluffy