1 ½ teaspoons vadouvan spice or Madras curry powder
1 cup puffed grain cereal*
1 cup old-fashioned oats
½ cup chopped walnuts
½ cup dried currants
¼ cup cane syrup
1 teaspoon kosher salt
Instructions
Preheat oven to 300°.
In a large Dutch oven, melt butter over medium-low heat. Add vadouvan, and cook until fragrant.
In a large bowl, combine all remaining ingredients; add butter mixture, and toss. Transfer mixture to a rimmed baking sheet, and bake until browned and dry, stirring every 10 minutes, about 20 minutes.
Notes
*We used Arrowhead Mills Puffed Kamut; puffed barley or puffed brown rice may be substituted.
Recipe by Louisiana Cookin' at https://louisianacookin.com/carrot-ravioli-vadouvan-crunch/