Skip to main content

Crispy Rice Granola Bars



Breaking away from my traditional food blog, here is a video recipe for you to enjoy along with the accompanying recipe in print(below).  I hope you enjoy this change of pace on my blog...and if you are wondering the reasoning behind this new way for me to present recipes, you can view my previous post titled, A New Venture into Cooking Videos.


Here is the video on how to make Crispy Rice Bars:  (You will want to gather up the kids as there are some parts added just for them.)



Now, here is the recipe:

Ingredients:
  • 1 cup sweet brown rice
  • 1 can full-fat coconut milk (13.66 fl oz)
  • Cinnamon
  • 2 cups old fashioned oats
  • 1 cup nuts (we used black walnuts)
  • 1 cup dried fruit (we used a combination of apples and organic dried cranberries)
  • 1/2 cup flax seeds, milled
  • 1 jar brown rice syrup (1 lb 5 oz)
  • 1/3 cup SUCANAT
  • 1/2 cup peanut butter (we used fermented peanut butter)
  • 1 teaspoon vanilla
  • Coconut oil, for coating the 11x7 pan

Start by bringing to a boil the rice and the coconut milk.  Cover and then simmer for 40 to 45 minutes (until all the liquid is absorbed).

Next, spread the cooked rice on two sheets of parchment, sprinkle with cinnamon, and dry the rice completely.  If using a dehydrator, dry at 140 degrees Fahrenheit for 6 hours, otherwise if using an oven just bake at the lowest setting until the rice is dry (3 to 5 hours).

When the rice is dry, warm a large skillet on a smaller burner (this is important because it allows you to move the rice off the heat during the cooking process and the rice is less likely to burn), and in 4 batches pan fry the rice until most of it has popped.  Don't worry about it all popping since the heat of the rice will continue to pop the rice even after they are tranferred to a bowl.

Now, mix together the crispy rice (you should end up with about 3 cups then finished), oats, nuts, dried fruit, and milled flax.

Next, on the stove, bring the brown rice syrup and SUCANAT to a boil.  Remove from the heat and stir in the peanut butter and vanilla...and when those ingredients are all incorporated, then pour the syrup over the rice and oat mixture and stir well.

Finally, oil your pan with coconut oil and then press the mixture into the pan. (Hint:  If you use wet hands to press down the mixture, it makes the process much easier.)


Let the bars firm up over night, about 12 hours, and then cut to your desired size.

Looking for an orchard?
If you would like to find an orchard, Orange Pippin is a great site to visit.

Do you know what nut trees grow in your area?
Also, if you life in the United States, HobbyFarms.com has an article that lists out nut trees by region.

This recipe has been added to the...


...where you can find lots more ideas on how to bring the farm home.

Comments

Popular posts from this blog

Homemade Brie Cheese

Well, I finally ventured into the realm of mold-ripened cheeses and what I found out is that they are much easier to make then I had at first imagined.  The reason I started with Brie is a personal reason though...I absolutely love it, crust and all.  Now I know there are many of you, like my husband, who will cut the mold off the outside and eat only the soft middle and there must be a lot of you because when I was at Trader Joes the other day I saw they are now selling a rindless version of Brie.  But all of that aside, I tend to think the mold is what makes the cheese.  And, if you go a step further and wrap the Brie in a sheet of puff pastry and bake it, then the mold's flavor is heightened further in adding to the complexity of this wonderful cheese.  Well, that's enough of my ranting about this cheese, here is how you go about making 2 large rounds.


To start off, heat 4 gallons of whole milk to 88 degrees Fahrenheit.


Next, sprinkle 1/2 teaspoon of mesophilic culture plus 1…

Fermented Peanut Butter

Here is an easy way to get some good probiotics and enzymes into your family without them even knowing it - fermented peanut butter.

The recipe is so simple and I promise it doesn't change the taste or texture of the peanut butter since peanut butter itself already has such a strong flavor of its own.

First I take 4 cups of natural peanut butter and I mix in 1/4 of a cup of cheese whey.  If you buy the kind of peanut butter that is not salted or you make it yourself you will need to add some salt too, about 1 teaspoon.  Put the mixed peanut butter into glass jars, cover, and leave on your counter at room temperature for 12 to 18 hours.

Then, just put the peanut butter back into the refrigerator and use just like you use regular peanut butter.  It's that simple.

Homemade Scamorza Cheese

Finally, after being home from vacation for a week, the refrigerator was filled with milk and therefore it was cheese making time on the farm. This time I decided to make Scamorza, an Italian pasta filata cheese which I stretch so that it is similar to really large string cheese.  Not only is this cheese wonderful to taste, but when stretched and twisted in the way I make it, it is also is a beautiful cheese to behold.

To start off, I partially skim the cream off the cream from my milk to get 8 gallons of partially skimmed milk.
Next, after sanitizing my cheese vat, the thermometer, and stirring ladle, I pour all 8 gallons of milk into the vat and set it to medium-high heat on my largest burner.  Until the milk is heated to 96 degrees Fahrenheit, I stir the milk every couple of minutes while checking the temperature.
When the milk gets to 96 degrees.  Turn off the heat and sprinkle 1/2 teaspoon of thermophilic culture AND 1/2 teaspoon mesophilic culture over the top of the milk.…