Crispy Spelt Puff

Instructions

• 1)

  In a large heavy-based deep open pan over medium heat, roast the seeds and nuts individually and set them aside.

• 2)

  To not burn the ingredients, reduce the heat to low, add the Spelt puff and start warming them by constantly stirring it in the pan.

• 3)

  Check that puffs are crunchy, next add the toasted seeds, nuts one by one, and continue stirring until all ingredients are consistently hot.

• 4)

  Bring the heat to very low and gently stir in the rice syrup until you get all the ingredients clumpy and remove from heat.

• 5)

  Lay a sheet of vegetable or parchment paper onto the tabletop. Transfer all the mixture from the pan onto the sheet of paper.

• 6)

  Place another sheet of paper over the mixture and press the pile down to make a sizeable flat bar.

• 7)

  Form a compact block of 2cm high by rolling it out with a rolling pin or use your palms and push the puff mixture into a rectangular form.

• 8)

  Compact the edges as much as possible to keep a regular rectangular shape to prevent cut-offs.

• 9)

  Once you have the shape formed to your satisfaction, allow the crunchy bar to set and cool for 20 to 30 minutes.

• 10)

  Once it’s cooled sufficiently, check that the compact rectangle is firm, You may slice it to the size you prefer.

• 11)

  Store them in a glass jar with an airtight cap.

• 12)

  These will probably not last very long on the shelve depending on the cookie thieves you have at home.