Thursday, 10 October 2013

Not your average rice crispy treat.

I'm all about anything that is quick and easy these days. I'm also all about finding things my semi picky tot will eat, having something sweet in the house for mama, and avoiding processed and prepackaged anything. I had made a couple of batches of different types of granola bars on a whim last week, most of which I can honestly say I probably devoured myself. I was in a rush and neglected to take note of my ingredient measurements as usual so this time around kept things super simple and actually busted out the measuring cups...

stranger things have happened :)

These guys didn't even require me to use the food processor so even less of a mess to clean up. Gotta love that! Truthfully I didn't even wash the mixing bowl between batches. We're all nut friendly in this house but if you aren't, I am sure a seed butter like sunflower or pumpkin would be good as well. Also if you wanted to keep things vegan, simply sub the honey in the second recipe for brown rice syrup or vegan sticky sweetener (syrup) of choice. The sweetener plays a substantial role in making things stick together so I would not recommend a non sticky sugar substitution since these are a no bake recipe.

The rice puff base (gluten free!) was inspired by a box of long gone, fairly healthy granola bars I picked up at Costco on our last run. They met my requirements of eight or less ingredients, all of which I basically had in my pantry. Here are my versions. They came out super yum (As mentioned, I have already eaten waaaay too many. They only drawback...) and honestly took no time at all to make. Excuse my hastily snapped photos. Time is of the essence around here these days.

Seedy p/b & hemp

1/2 cup natural peanut butter
3/4 cup organic brown rice syrup
2 cups organic brown rice puffs
1/4 cup sunflower seeds
1/4 cup pumpkin seeds
3 tbsp hemp seeds

Vanilla almond with chia

1/2 cup almond butter
3/4 cup natural honey
2 cups organic brown rice puffs
1/2 cup chopped almonds
3 tbsp chia seeds
1 tsp vanilla extract

Method...

- combine nut butter and sweetener/syrup in a large bowl and mix well. (You may find the need to soften the butter in the microwave a bit.)
- add vanilla if applicable and mix well.
- add rice crisps and mix to coat with sticky mixture.
- add seeds and/or chopped nuts and mix well.
- line an 8x8 pan with parchment paper and press mixture evenly into pan.
- refrigerate for at least one hour before cutting. I have been keeping them in the fridge as well as it keeps them a bit firmer. They could be stored in the freezer as well. These could easily be individually wrapped in cellophane or ziplock bags for an easy grab and go snack. 

We don't venture that far these days so I just have them in a container in the fridge. Extra accessible... Hmmm. Perhaps that's part of my problem... 

Anyway... That's that... I am pretty sure the whole process of both batches only took me fifteen minutes. 

Ntb (not too bad), as we like to say around here:)

Any super simple healthy faves to share? 

Till next time...

Keeping sweet treats real..:) 

b. 



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