If there’s one thing I’m good at, it’s substitutions! I wanted to make some “krispy treats” but didn’t have the called-for 13oz of puffed rice on hand. I considered making my own (oh, la…I’ve never done that and while I’m game to try, I just wanted to make the treats already!).
I looked around and decided oats were about my only lazy option. I could’ve tried amaranth but again, that’s neither cooked, nor puffed already…Oats, it was! I opted for an ounce of chia seeds to up the nutrients. Normally, if I were attempting to follow a traditional (if you can call krispy treats “traditional”) recipe, I’d use EarthBalance Spread in place of butter (due to flavor) but I had a wonderful idea. Since I was experimenting, I’d add carob chips as a last step and carob goes great with coconut, so why not use Superfood Coconut Oil?
Gluten-Free Krispy Treats:
- 8oz Gluten-Free Puffed Brown Rice
- 4oz Guten-Free Rolled Oats
- 1oz Chia Seeds
- 1pkg marshmallows
- 1/4C melted Coconut Oil
- 2 handfuls of carob chips (you can use chocolate chips, if that’s your thing)
Basically, follow your “traditional” recipe (found on back of most marshmallow packages): in either stovetop of microwave (stovetop is easier as it’s constantly heated and you can stir right in front of you): melt oleo (as we say in the Ozarks), drop in marshmallows, stirring until melted into a marshmallow-y goo. Begin to add dry ingredients (save carob chips–or they’ll melt).
remove and wrap tightly when finished cutting
When the mixture is complete (all dry is coated with marshmallow-y goo), make sure it’s cool enough to touch (coating hands with oleo may help the stickiness–I do it but I’m not sure it helps!), mix in carob chips and immediately spread into a WAXED PAPER AND OIL-SPRAYED 9X13″ pan. Add sprinkles and/ or cut into squares. As usual, I don’t go for presentation, I go for flavor!
who wants to wash up?