Rice Bran Toffee Recipe

This Rice Bran Toffee Recipe with seeds and nuts is a much healthier alternative to conventionally made toffee, which uses refined sugar. It is also vegan friendly and fodmap friendly.

I personally choose to use Pure Harvest Rice Bran Syrup as I know Pure Harvest regularly check the arsenic levels of the rice they use, to ensure they are within safe levels. * see Rice In Arsenic

Rice Bran Toffee is relatively simple to make, but you are boiling the rice bran syrup up to a very high temperature, so care must be taken when pouring it out and shaping it.

For this Rice Bran Toffee Recipe I combined the toffee with crushed organic almonds, pepitas, sunflower, chia and hemp seeds, plus a sprinkle of Himalayan Pink Salt to give it that delicious salted caramel taste.

Ingredients – All Organic

Seeds & Nuts of your choosing – I like to crush or chop the nuts up for texture and smaller pieces

Rice Bran Syrup

Himalayan Salt

Method

Pour a cup of rice bran syrup into the smallest stainless steel pot you have.

Set aside a baking tray, lined with either baking paper, or a silicone baking mat.

Have all your chopped nuts and seeds in a bowl ready to sprinkle over the hot toffee before it sets.

Bring the rice bran syrup to the boil and let it continue to gently boil for another 5 to 10 minutes. The longer you boil it for the harder the toffee will set.

Let it cool down for 10 minutes it the pot before you pour it out onto your tray.

Spread it out in an even layer and wait another 5 mins or so. You don’t want it to set, but you also don’t want to add chia and hemp seeds while too hot.

Sprinkle your nuts and seeds over the mixture, then sprinkle lightly with salt.

Let it cool down before breaking up and storing in an air tight container.

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There are also plenty of other vegan, FODMAP friendly recipes for you to enjoy here