Recipe - Rice Crispy Treats

1 Box brown rice crispies
1 One half cup Barley malt or rice syrup
1 tablespoon White miso
One half cup Currants
1 cup Toasted, chopped walnuts
(optional)

Rcaap asked about vegan marsmallows. This recipe for Rice Crispy Treats is
one I got in a macrobiotic cooking class I was in several years ago, and
although it doesn't call for marshmallows people who like sweet stuff might
enjoy it.

Mix malt, miso, and tahini, in a small sauce pan. Bring toa boil
(carefully) onmedium low heat, and simmer for about 5 minutes. Pour rice
crispies into a large bowl and add currants and walnuts on top. Pour hot
syrup over this mixture and mis thoroughly and quickly. Press into a pyrex
dish, which is either oiled or slightly dampened or very cold. Let sit for
One half hour, cut, and remove from pan. Posted to fatfree digest V97 #054 by
SLovley@aol.com on Apr 11, 1997