We moved last week and so things have been crazy busy around here! We didn’t have internet for several days and even my iphone internet was spotty with the cellular data, which is why there was no post last week. But I think we are getting back into the swing of things around here now that we are mostly unpacked…I’m actually a crazy person and unpack and organize everything within the first couple of days, but there are a couple of boxes in the garage I need my hubby to go through and decide where he wants to put things. Anyhow, I haven’t done much cooking over the past month besides the quick and basic essentials: daily green smoothie, crock pot black beans, quinoa, spaghetti and yeah that’s about it :). Tomorrow I intend to make my granola that we always like to have on hand and hopefully I’ll get some real cooking and experimenting time in over the next couple of weeks.
This is a dessert recipe I’ve had for awhile and which we’ve made several times. They are a healthy version of a peanut butter rice crispy treat, which are kinda like my no-bake peanut butter rice crispy bars, but there are a few small differences like less peanut butter, no oats, and different natural sweeteners. Give them a try, they are delicious! And they’d be great to serve to friends at a gathering or to sell at a bake sale.
I find this cereal at health food stores like Sprouts or Whole Foods. There are a couple of different brands that work well, just make sure it’s the ‘brown rice crisp’ cereal and not the ‘puffed brown rice’.
Peanut Butter Rice Crispy Treats (vegan, gf)
*makes 1, 9×13 pan, about 12 squares
1 box brown rice crisp cereal
1 c honey (or can use brown rice syrup in place of honey and maple syrup)
1/2 c pure maple syrup
1/8 tsp sea salt
3/4 c natural peanut butter (or almond butter)
1/4 c carob or chocolate chips
Pour rice cereal into a large bowl. Heat the honey and syrup, with a pinch of sea salt in a saucepan over low heat. Add the peanut butter and stir until well combined. Pour over the rice cereal. Mix well with wooden spoon. Once cooled to room temperature, stir in chocolate chips. Make sure it’s cool or the chips will melt. Turn the mixture onto a 9×13 baking dish. Wet your wooden spoon lightly and press the mixture evenly into the pan, or lightly wet hands and press into pan. Let chill for an hour in fridge before cutting into squares and eating (if possible :)).