[Soyfood Recipes]
[Soyfoods Symposium 1997 Home Page]

Soy Nutty Rice Crispy Cakes

Serves 12

Yield: 6 Cups

8 cups puffed brown rice*
1/2 cup soy nuts (optional)
1-1/2 cups sorghum syrup*
1/2 cup soy nut butter
2 tbsp. pure vanilla extract
*Arrowhead Mills

Combine the puffed rice and soy nuts in a large mixing bowl. Heat syrup to a simmer on a medium flame, then whip in soy butter. Let simmer 5 minutes while stirring occasionally. Add vanilla, then quickly stir well and pour the hot liquid into the puffed rice. Mix until the rice is evenly coated (overmixing will break down the rice). Lightly oil a 9 x 13-inch baking pan and press the warm mixture into the pan. Let set 6 to 8 hours or overnight before cutting into serving portions.

Nutritional Information Per Serving*:

206 calories
7 g protein
38 g carbohydrate
4 g fat
.8 g saturated fat
0 mg cholesterol
84 mg sodium
4 g dietary fiber
*Nutrition information includes soy nuts

[Soyfood Recipes]
[Soyfoods Symposium 1997 Home Page]