Puffed Rice and Millet Slice with Cranberries and Pistachios
Photography by Kelly Gibney.
The cacao butter gives this a hint of white chocolate flavour. It’s perfect with tart cranberries and gorgeous pistachios. The texture is great too. You’ll find puffed millet at good health food stores.
Serves: 8-10
INGREDIENTS
75 grams cacao butter
½ cup rice malt syrup
1 teaspoon vanilla extract
3 cups puffed rice
1 cup puffed millet
½ cup coconut threads
½ cup dried cranberries
½ cup raw pistachios, roughly chopped
METHOD
Line a 12cm x 30cm slice tin with baking paper.
Place the cacao butter, rice malt syrup and vanilla in a small saucepan over a medium heat. Allow it to bubble for a couple of minutes before removing from the heat.
Combine the remaining ingredients in a large bowl. Pour over the liquid and use a large spoon to mix together well. Transfer all the mixture to the slice tin. Lay a piece of baking paper over the top and press it in very firmly until even and flat.
Place in the fridge for 2 hours to firm up before cutting into squares. Must be stored in the fridge. Will keep in an airtight container for up to 1 week. Makes approximately 16 pieces.
Keep up to date with
dish weekly recipes,
food news, and events.
Related Content
latest issue:
Issue #119
Welcome to 2025 and a brand-new year of whipping up delicious recipe withdish! We start the year right with issue 119, jam-packed with easy, mouthwatering meals to make at home. From stunning salads to quick and tasty one-pan chicken dishes, to spectacular sweet treats. We have duos covered with our dinners for two, plenty of wonderful recipes for easy flavour-packed entertaining and make the most of the abundance of fresh seasonal produce. We finish off with a whistle-stop tour of South Australia’s wine country and a round-up of our top tipples from 2024. The latest issue of dish is on sale NOW at all good bookstores and supermarkets – don’t miss it!