Here is a re do on a classic kid dessert that I never really could get my head around. The classic Rice Krispie treat was always so sweet it would hurt your teeth to eat it…that’s not cool. Again in my search for gluten-free recipes I found this recipe….right next to the flax coconut pancakes in Food and Wine magazine of all places. This was an article by Elisabeth Prueitt, pastry chef at Tartine and Bar Tartine in San Francisco. Instead of margarine or butter, how about coconut oil…YES!
Recipe makes 24 squares
3 tablespoons coconut oil
1 10 oz bag of marshmallows – use vegan marshmallows if that’s your thing
3/4 cup creamy peanut butter – use a really good one
7 ounces of brown rice crispy cereal (6 cups), which is naturally gluten-free.
Lightly grease a 9 x 13 pan with coconut oil. In a large sauce pot, melt 3 tablespoons of coconut oil. Add marshmallows and cook over low heat until melted, stirring constantly. Add peanut butter and stir until incorporated.Remove the pot from the heat and add the rice crispy cereal and stir to mix thoroughly.Quickly scrape the mixture into the greased pan and pat the mixture down with slightly wet hands to form the mix.Cool and cut into squares….a treat you can feel good about eating and giving to your kids and they taste GREAT! These will keep for a week in the fridge, best served at room temp.
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