Saturday, April 14, 2012

Rice Crispy Treats, dairy free

Happy Saturday to you! Here's a simple, kid-friendly recipe, perfect for lazy weekends, or even for a quick treat in the middle of the week :)

These rice crispy treats were adapted from this post. Here, I used juice-sweetened dried blueberries, mainly because I've been wanting to try them (they are expensive, though!). You can eat these plain, or substitute the dried fruit of your choice.

Rice Crispies- two ways

1/3 c. (3 oz) almond butter
2.5 oz. agave (about 1/4 c)
2.5oz brown rice syrup
3.5 oz (about 3/4 c) dried blueberries, juice sweetened
2 1/2 - 3 c. (1.5oz) organic brown rice puffed cereal
Combine cereal and dried fruit in a bowl, and set aside. 
In a small sauce pan combine the almond butter, brown rice syrup and honey. On medium-low heat,  whisk it to get a smooth, creamy consistency.

When your mixture is fully combined and warm, pour it over the dry ingredients. With a plastic spatula, mix everything together until it's fully combined and all the cereal seems to be covered. 
Grease a 8x8" square pan, or round cake pan. With a plastic spatula, spread the mixture out evenly into the dish. Place the dish in the fridge and let it cool for about an hour, until the crispy treats set.

I've also tried these with sunflower butter, and no fruit, and it turned out good.
Cut into squares and serve chilled or slightly warmed.

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