And yet another recipe from Stephanie Pyne to help use up any rice bubbles you have. A great lunch box treat or afternoon tea snack. PS don't you just love the plate she picked up from Monet's Garden.
- 90 g Coconut Oil
- 1 tab of golden syrup
- 120 g agave nectar
- 5 cups of rice bubbles
- A couple of sprinkles of dark choc drops (tiny ones)
Place coconut oil, golden syrup, agave nectar in the bowl and cook for 2 minutes at 100deg Speed 1-2.
Place mixture over rice bubbles and I mixed in about 1/8 cup of sprinkles in mixture
Place in small lamington tin 10x15cm
Place in fridge for about 2 hours and cut up and place in kids lunch boxes