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Prep Time: 15 Minutes Cook Time: 9 Minutes |
Ready In: 24 Minutes Servings: 4 |
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From Good Eats and Alton Brown Ingredients:
3 ounces puffed brown rice, approximately 6 cups |
3 tablespoons flax seed oil, plus extra for the pan |
1 tablespoon orange blossom honey |
7 ounces mini marshmallows, approximately 4 cups |
3 ounces toasted slivered almonds, approximately 3/4 cup |
1 1/2 ounces coarsely chopped dried cranberries, approximately 1/3 cup |
1 1/2 ounces coarsely chopped dried cherries, approximately 1/3 cup |
1 ounce dried blueberries, approximately 1/3 cup |
Directions:
1. Lightly coat the inside of a 13 by 9 by 2-inch metal pan with oil and set aside.
2. Preheat the oven to 425 degrees.
3. Spread the brown puffed rice evenly on a sheet pan.
4. Toast in the oven for 4 minutes, stirring occasionally.
5. While the rice is toasting, prepare the marshmallow mixture.
6. Place the oil, honey, and marshmallows in a large mixing bowl set over a pot of gently simmering water.
7. Stir until the marshmallows are melted, approximately 4 to 5 minutes.
8. Once the marshmallows are melted, quickly add the toasted brown rice, almonds, and fruit and stir to combine.
9. Coat your hands or a spatula with oil and spread the mixture evenly into the pan.
10. Once the mixture has cooled completely, cut into squares and store in an airtight container for 1 to 2 days.
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