Wednesday, May 14, 2014

Rice Crispy Treats - Take I and Take II

Rice Crispy Squares are a classic treat.  The only problem is the traditional recipe is full of sugar and lacks any sign of nutrients.  And don't get me started on marshmallows....those white puffy things somehow classed as "food" are most often made with gelatin which, by the way all of you vegans/vegetarians, typically comes from pork skins, pork and cattle bones or split cattle hides.  Not to mention corn syrup, artificial flavour and artificial colour.

The two versions below are sugar free, marshmallow free, gluten free, vegan and taste amazing!

Rice Crispy Treats - Take I


1 1/4 cup brown rice syrup
3/4 cup almond butter
2 tbsp. coconut oil
2 tsp. vanilla
6 cups crispy brown rice cereal


Place crispy brown rice cereal in a bowl and set aside.  In a small pot stir all other ingredients over low heat until smooth and blended.  Pour the mixture into the bowl of rice cereal and mix with a silicone spatula until all the cereal is coated and starts to stick.  Press mixture into a greased 9x13 pan and refrigerate for an hour before cutting into squares.  Can be stored in our out of the fridge.

Adapted from


Rice Crispy Treats - Take II


4 cups crispy rice cereal
2/3 cup raisins
1/3 cup dried cranberries
1/3 cup chocolate chips (or carob chips)
1/2 cup finely chopped walnuts or almonds
1/2 cup sunflower seeds
1/2 cup pumpkin seeds

1 cup almond butter
1 cup brown rice syrup
2 tsp. vanilla

Lightly oil 9x13 pan.  In a bowl, mix all dry ingredients.  In a small saucepan over low heat combine almond butter, brown rice syrup and vanilla.  Heat until smooth and bubbly.  Remove from heat and pour over dry cereal mixture. Mix with a silicone spatula until all of the dry ingredients are coated.  Press mixture into pan and refrigerate for 1 hour before cutting into squares.

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