For many years now, I have followed a dairy and egg free diet during Lent. Not because I’m particularly religious but because I recognise the value of a vegan diet for my body and the planet. In this period, I love to eat rice cakes with tahini and honey for breakfast. They are so moreishly sweet and nutty that I could easily eat half a dozen at one time. Made of brown rice, sesame seeds and honey, I figured that this combination of ingredients was actually a relatively good way to start the day.
This rice cake obsession inspired me to create a wholesome take on the children’s classic recipe: rice crispy cakes. This tahini and honey version is a clear winner in my book: chewy, moist and sticky like the traditional recipe but with the added nutritional benefit from the sesame seeds and no refined sugar or other nasties. The whole family loves them.
As you can probably tell, I am a big fan of tahini with honey. These rice crispy cakes are therefore the second in a growing collection of recipes dedicated to this flavour combination (the first was Tahini and Honey Biscuits). This recipe is incredibly easy to make and yielded 12-15 mini crispy cakes but could be multiplied up to make more more more!
- 2 tbsp honey
- 2 tbsp tahini
- 1/2 tsp vanilla extract
- 40g puffed brown rice cereal (available from health food shops)
- Gently warm the honey, tahini and vanilla extract in a large pan. You don’t need to cook the mixture but simply combine the ingredients to create a soft and gloppy sauce.
- Remove the pan from the heat and quickly stir in the puffed rice, aiming to cover all of the puffs with the sauce.
- Using a teaspoon, squash spoonfuls of the rice crispy mixture into a muffin tin (I used a mini muffin tin). Put into a cool place to set, either the fridge for around 30mins or freezer for 15mins. I keep these in the fridge too so that they retain their firm shape.