1 cup coriander powder
1 cup oat flour
2 cups rice pops
1 cup sugar
1 tablespoon ginger powder
½ cup coconut oil
dry nuts and raisin (optional)
In a pan, heat the oil and toast the coriander powder until it is fragrant. Remove it.
Toast the oat flour. Remove it.
Toast the rice pops.
Make the sugar syrup for 2 strings*. Use ½ cup of water for each cup of sugar.
Boil the water and sugar until you can see 1-2 strings*.
Mix everything together and spread over a plate.
Let it cool completely. Cut into pieces and serve.
* ‘Strings’ is a term used when discussing the thickness of sugar syrup. ‘2 strings’ effectively means ‘thick’ and ‘1 string’ effectively means ‘thin’. Vasundhara judges it as follows: touch the syrup with a clean forefinger and then touch your thumb and forefinger together and pull apart gently. If you do this when the sugar is completely dissolved and then boiled for a bit, the string is short and breaks soon – this is ‘1 string’. Boil further and the string becomes longer and more stable – this is ‘2 strings’. Boil even further and the string becomes very long and feels like it is crystalising – this is ‘3 strings’.