Friday, 6 July 2012

Rice Crispies

This is a recipe straight from the Fed Up Cookbook, but with a little difference.

I had tried the recipe quite some time ago when we first started gluten and dairy free as I thought it was going to be an easy treat. The result was very disappointing. More squishy than crispy. I asked my foodie friend Vibey how it could have possibly gone wrong. "Homemade marshmallow" she said. Followed by "What? Rice bubbles have gluten in them! Maybe it was the ones you used". Since there is about three ingredients in this recipe and two of them were possible culprits, I didn't bother to make them again.

Until recently. I was at a different health food shop to usual and spotted these.

Soland Puffed Rice. Ingredients: rice.

Anyone who is gluten free and failsafe will know that you just can't get crunchy puffed rice cereal that doesn't have other things in it. These are different. They looked different in the packet and the packet didn't feel soft and squishy, but they were pricey. It was worth it though. They are crunchy and sweet and really good.

Rice Crispy Bars
  • 4 cups crunchy puffed rice
  • 200g white marshmallows
  • 80g nuttelex
  1.  Line a slice tin with baking paper.
  2. Place rice puffs into a large mixing bowl.
  3. Slowly melt marshmallow and nuttelex in a saucepan over low heat. Stir continuously to stop it sticking and burning.
  4. When it is relatively smooth pour over rice puffs and stir until well combined.
  5. Tip into lined tin and press down firmly. I find that a piece of baking paper over my hand makes it easier.
  6. When completely cool cut into bars.

 - Add about a tablespoon of carob powder to the marshmallow mixture for a change of flavour.
 - For special occasions sprinkle with some natural sprinkles when you are pressing into the tin.

A very mild carob version.

These would be a great and very easy addition to a party table too.

Try not to eat them all before the kids get some!

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