- 1/2 cup plain puffed brown rice
- 1/4 cup unsweetened coconut flakes
- 1 tablespoon virgin coconut oil, warmed to liquefy if needed
- 1 1/2 teaspoons brown rice syrup or pure maple syrup
- 2 teaspoons sesame seeds
- 3/4 teaspoon poppy seeds
- 1/2 teaspoon smoked paprika
- Kosher salt
- Preheat oven to 400°F. Toss puffed rice, coconut flakes, coconut oil, brown rice syrup, sesame seeds, poppy seeds, and paprika on a rimmed baking sheet until rice and coconut are evenly coated. Season with salt and roast until coconut is golden brown, about 4 minutes. Let cool.
- Crunchies can be made 5 days ahead. Cover and chill.