Monday, October 24, 2011

Cripsy Brown Rice Treats Made with Erewhon Gluten-free Cereal

The past few weekends I have been traveling to my son’s water polo tournaments. While these events are a lot of fun, they are long days spent hanging around the pool. Sometimes my son’s team only has an hour or so between games to grab a snack – and they burn a lot of calories in that pool.

And because some of these campuses are in the middle of nowhere, and the local sandwich shop or pizza joint just won’t work with my son’s food allergies, I like to bring along a bag full of goodies for him.

This week I decided to whip up a batch of allergen-free crispy rice treats – the kind we all used to make with Rice Krispies. I figured these could double as a breakfast bar or a snack while he’s on the road.

Crispy Brown Rice Treats

4 tbsp (1/2 stick) Earth Balance natural shortening
1 bag (10 oz) marshmallows
1 box Erewhon Crisped Brown Rice cereal with mixed berries

Line a 9X13-inch pan with wax paper.
Melt the shortening in a large saucepan over medium-low heat.
Add the marshmallows. Stir constantly until the marshmallows are completely melted.
Turn off the heat. Add the crisped rice cereal and mix, folding the cereal into the marshmallows.
Spoon the mixture into the lined pan. Place a second sheet of wax paper over the mess and push with your fingers to flatten and smooth to the edges.
Refrigerate for an hour. Lift the waxed paper out of the pan. Cut into bars or squares.

For those of you needing an allergen-free Halloween treat, this will do the trick!

1 comment:

Alisa said...

I had so been wanting to try the mixed berries in crispy treats. Glad to know it turned out yummy!