Lemon and Poppy Seed Rice Crispy Cakes
A nostalgic treat with vegan marshmallows, lemon zest and poppy seeds - an ode to the delicious childhood snack, Rice Crispy Cakes.
Done in 15 minutes
Serves 8-10
Ingredients
Lemon and poppy seed bars
400gvegan vanilla marshmallows
155gvegan butter
2-3lemons, zested
1lemon, juiced
1 tspvanilla extract
15gpoppy seeds
a pinchsalt
150grice krispies
If you loved a rice crispy treat/cake in your childhood, you'll love this. Except this version, is a little more grown up. It's still chewy and moorish but has a pop of lemon juice and zest to offset the sweetness.
Method
Melt the butter and marshmallows in a frying pan over a low medium heat. Stir until fully melted and smooth.
Add the lemon juice, zest, vanilla extract, poppy seeds and a pinch of salt to the mixture and stir to incorporate.
Add the still warm marshmallow mixture a large bowl with the rice krispies. Once fully incorporated tip into a lined square dish or baking tray. Zest over some more lemon, then press firmly with some baking paper to flatten and get an even surface.
Place in the fridge to firm up then slice into bars and enjoy or store in a airtight container for a few days.
