- 1
Ingredients
- 1 package Lundberg lightly salted rice cakes, crumbled
- 3/4 c chopped walnuts
- 1/2 c dried cranberries
- 2 T coconut oil
- 3/4 c maple syrup
- 1 t kosher salt
- 1/2 t freshly ground black pepper
- 1 t cinnamon
- 1/4 t ground cardamom
- 1/4 t ground nutmeg
Preparation
Step 1
Preheat oven to 325 degrees. Place the oven racks on the upper and lower thirds of the oven. Line 2 baking sheets with aluminum foil and grease the foil. Set aside.
In a large mixing bowl, add the crumbled rice cakes, walnuts, and dried cranberries and toss.
In a small saucepan over medium heat, bring the coconut oil, maple syrup, and salt to a boil. Add the black pepper, cinnamon, cardamom, and nutmeg and whisk in. Reduce to a simmer and allow to cook, stirring often, for 2 minutes. Remove from heat and allow to cool for 4-5 minutes. Pour over rice cake mixture and stir well, making sure everything is evenly coated.
Divide mixture between the two prepared baking sheets and spread out into an even layer. Bake on the lower and upper racks for 5 minutes, and then swap the baking sheets and bake for an additional 5 minutes. Remove from oven and allow to cool completely. Break into smaller chunks. Store in an airtight container at room temperature.