This is one of the best desserts I’ve ever made and its incredibly easy and impossible to mess up and of course, gluten free.
I have been trying things out of Alicia Silverstone’s book, The Kind Diet: A simple Guide to Feeling Great, Losing Weight, and Saving the Planet. All of the recipes are vegan, but they also use awesome alternatives to using refined sugar all while still enjoying delicious treats.
So, try this, its all naturally gluten free and amazing, I promise. You can get everything you will need at any health food store or co-op.
I had never cooked with rice syrup before and it is awesome. It is Delicious and so multifaceted. The brand I used was Lundberg, a California company that produces a variety of rice based, organic products. Since Lundberg is located Richvale, CA, its a great local company that produces awesome organic food.
The back of the bottle says this, “Our brown rice syrup is a healthful and allergen-free alternative to other sweeteners. Substitute rice syrup in place of sugar, honey, corn syrup, maple syrup or molasses. Bake with it, pour it over ice cream or pancakes, or stir it into your coffee or tea. Try it in energy bars, muffins, cookies, fruit salads, smoothies—it’s great in just about everything.”
What you will need:
1 box brown rice crisp cereal
1 ¾ brown rice syrup
Fine sea salt
¾ cup peanut butter or almond butter (preferably unsweetened and unsalted)
½ cup grain-sweetened, nondairy chocolate or carob chips (or chocolate chips if you want)
Melt the syrup and the peanut butter over medium heat, stirring until blended and smooth.
Pour the entire box of cereal in a large bowl, pour mixture over.
Stir with a big wooden spoon.
Let cool to room temperature, add chocolate chips.
Put in a large casserole dish and let cool for an hour—if you can, I always eat them too early!