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Rice Crispy Cakes
These rice cakes are sweet and crunchy.
Ingredients:
- 2 tablespoons butter or canola margarine
- 1/4 cup honey, maple syrup, or brown rice syrup
- 2 tablespoons brown sugar
- 1/4 teaspoon salt
- 3 cups crispy rice cereal (brown rice is always preferable)
Directions:
- In a 3-quart saucepan, melt the butter or margarine, then add the honey (or other liquid sweetener), sugar, and salt. Add the rice cereal all at once. Stir to incorporate thoroughly.
- Immediately press into a flat, rectangular plastic or glass container. A 5- by 8-inch dish works well. The cakes should be about 1-inch high by 2-inches square. Unlike the ones made with marshmallows, these must be refrigerated to hold together.
From Eat Right for Your Baby by Dr. Peter J. D'Adamo with Catherine Whitney. Copyright © 2004.
To order this book visit www.penguin.com. Get a 15% discount with the coupon code FENPARENT.
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