6 brown rice cakes (lightly salted or unsalted)
2 tablespoons lactose free butter or Earth Balance (dairy free butter)
2 tablespoons grapeseed (or other neutral tasting) oil
1/3 cup Maple Syrup
One 1 ounce package Crunchies Freeze Dried Strawberries (1¼ cups)
Preheat oven to 350 degrees.
Crumble the rice cakes into small pieces (about ¼ inch) and place in a mixing bowl.
Melt the lactose free butter, oil and maple syrup together in a small saucepan, add to the rice cake mixture and stir well to coat.
Layer the mixture in a rimmed baking sheet and spread in an even layer.
Bake for 10 minutes or until the mixture is golden brown, stirring once half way through cooking.
Let cool and break into small pieces. Add in the fruit, stir to combine.
Store the mixture in an airtight container at room temperature.
Eat as is or with almond, rice, oat or lactose free milk.
Recipe adapted from: Good Food