Puffed Rice and Coconut Crunchies
['1/2 cup plain puffed brown rice', '1/4 cup unsweetened coconut flakes', '1 tablespoon virgin coconut oil, warmed to liquefy if needed', '1 1/2 teaspoons brown rice syrup or pure maple syrup', '2 teaspoons sesame seeds', '3/4 teaspoon poppy seeds', '1/2 teaspoon smoked paprika', 'Kosher salt']
Preheat oven to 400°F. Toss puffed rice, coconut flakes, coconut oil, brown rice syrup, sesame seeds, poppy seeds, and paprika on a rimmed baking sheet until rice and coconut are evenly coated. Season with salt and roast until coconut is golden brown, about 4 minutes. Let cool.
Crunchies can be made 5 days ahead. Cover and chill.
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