One of the first things I learned to make in my Introduction to Macrobiotics course was Croccante, as the Italians call it. Croccante (the macrobiotic way) is a thin sheet of puffed grains, with nuts, seeds and dried fruits bound together by rice or barley syrup or malt and then baked to a crisp in the oven. It’s a delicious and healthy crispy treat, kind of like sesame snaps but without the high fructose corn syrup. I will share the recipe here sometime soon.
In the meantime, let me share another variation. The other day, reminiscing about Rice Crispy Squares, I set out to create a healthy, vegan and macrobiotic friendly version, inspired by the Croccante recipe.
Growing up in Canada, Rice Crispy Squares were a typical lunch box treat. It was also one of the first snacks I learned to make on my own. Gooey melted marshmallows, butter, and rice crispy cereal, mixed together to form crispy, chewy treats. As I grew up and my lifestyle and eating habits changed, I bid adieu to these childhood snacks. Delicious they may be, but they are loaded with sugar, high fructose corn syrup, and animal fats, and are nowhere in the realm of vegan or healthy.
No Bake Puffed Grain Treats
Makes 24 – 30 pieces depending on the mold you use. I used a chocolate mold and got 24 pieces, and then I rolled about 6 balls.
- 2 C Puffed Grains (any combination of puffed crispy rice, puffed quinoa, puffed millet, puffed barley, puffed amaranth, etc…)
- 1/4 C Nut Butter (almond, hazelnut, or peanut)
- 1/4 C Barley Malt
- 3 Tbsp Tahini
- Add puffed grains to a large bowl
- Combine nut butter, malt and tahini in a small sauce pan and melt over medium heat
- Make a well in the center of the puffed grains, poor in the nut butter mixture and mix to combine. The mixture will be sticky, but it’s best to use slightly damp hands to mix it all together and make sure it binds.
- Roll into bite size balls or press firmly into a mold.
- Store in an airtight container, at room temperature or in the refrigerator.