Crispy Rice Treats
This recipe is free of the common eight food allergens: Wheat/Gluten, Eggs, Soy, Milk, Peanuts, Tree Nuts, Fish, Shellfish. It is also free of corn, sugar, and alcohol.
This version of a classic dessert is not only allergen-free, but also free of the artificial flavors and thickeners found in commercial ingredients.
Ingredients
3-1/2 cups gluten-free crisped rice cereal
1/2 cup agave syrup
2 tablespoons palm shortening
1/4 cup arrowroot starch
1 tablespoon agar powder
1 teaspoon vanilla powder
Directions
Bring agave syrup and palm shortening to a boil over low heat. Add arrowroot, agar, and vanilla and mix with an electric blender while still on the stove. Once totally incorporated, boil another 30 seconds. Remove from heat and pour over rice cereal, stirring until all cereal is coated. Press into an 8” x 8” pan. Cool, cut, and serve.
Ingredients
3-1/2 cups gluten-free crisped rice cereal
1/2 cup agave syrup
2 tablespoons palm shortening
1/4 cup arrowroot starch
1 tablespoon agar powder
1 teaspoon vanilla powder
Directions
Bring agave syrup and palm shortening to a boil over low heat. Add arrowroot, agar, and vanilla and mix with an electric blender while still on the stove. Once totally incorporated, boil another 30 seconds. Remove from heat and pour over rice cereal, stirring until all cereal is coated. Press into an 8” x 8” pan. Cool, cut, and serve.
Photographs and food styling by Krista J. Essler, LAc, BAE
© Essler Wellness Enterprises 2011
© Essler Wellness Enterprises 2011
