This recipe is so easy that it makes a great one for the children to help with, under supervision, and one they will certainly want to eat when it’s done. The cakes will keep for several days in an airtight tin.
60ml maple syrup
50g dairy-free margarine
100g puffed rice
Oven at 160C. Place paper cases in a cupcake tray. Next, take a heavy-bottomed saucepan and heat the margarine and maple syrup over a low heat. Once the margarine is melted, continue to heat for another 5 minutes to allow it to bubble and blend with the maple syrup. Remove from the heat and stir in the puffed rice until fully coated.
Evenly distribute the cakes in the paper cases with a spoon (it’s fine to fill the cases high because the rice will reduce in size during cooking), then bake in the oven for 15 minutes. Allow to cool and then enjoy!