Peanut Butter Rice Crispy Cakes

Serves 4-6
Time 10 minutes (+ refrigeration time)


4 cups puffed millet cereal
½ cup rice malt syrup
½ cup natural crunchy peanut butter
½ tsp salt


Line a square baking tray with baking paper.

In a small pan over medium heat, add the rice malt syrup and peanut butter and heat until melted. Stir well and add a pinch of salt.

Place the millet in a large bowl. Pour the peanut butter mixture over the top and stir well until combined. Pour combined mixture into the lined baking tray and tightly pack with back of a spoon.

Place in the fridge for at least 1 hour to firm up. Once set, cut into squares.