As a sweetener, the original recipe calls for brown rice syrup. I've never had the occasion to use it in a recipe before. Ever since I read the news about brown rice syrup containing high levels of arsenic, I haven't been very enthusiastic about trying it. I'm sure it's ok in small amounts but I found alternatives that worked well - blackstrap molasses and honey. It also calls for sunflower seed butter. I've used organic almond butter, tahini and peanut butter. They all worked well.
Ingredients
- 8 cups gluten-free brown rice cereal (use crispy rice, NOT puffed!)
- ¼ cup ground flax seed
- 1/2 cup organic blackstrap molasses
- 1/2 cup organic honey
- ⅔ cup tahini (most nut butters should work
- 1 tsp pure vanilla extract
Instructions
- Lightly oil a 9×13 pan with whatever oil you have on hand. Coconut oil, safflower, sunflower, or vegan butter spread, would work well. Set aside.
- Place brown rice cereal and ground flax seed in a large bowl. Stir to combine and set aside.
- In a medium-sized sauce pan or frying pan, add molasses and honey, nut butter and vanilla extract. Heat over medium heat, stirring often, until ingredients have liquefied, about 5 minutes.
- Pour syrup over rice crisp mixture and stir to coat.
- Once all crisps have been coated, drop the mixture into the prepared pan and even it out with a spatula, pressing down firmly.
- Allow to sit for 1 hour in the refrigerator before cutting into squares.
Easy alternative:
If you want a smaller recipe and something even easier, heat 1/2 cup of peanut butter with 1/2 cup honey (I like to use mostly honey, 1 TB of blackstrap molasses and a bit of maple syrup to make 1/2 cup), tsp of vanilla and liquefy over medium heat. In a bowl, mix puffed rice with the hot mixture and press it into a pan. You can also make small balls while it's still warm and dip one side into melted chocolate chips.
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