Vegan MoFo Day XVIII : Crispy Sticky Puffed Rice Treats

Do you remember the Pumpkin Pie Pudding Bread I posted recently?  Well, Katie just made a Gluten-Free version for those of you interested (Jessy!!!).  Please let me know if anyone else goes GF on these as I’d love to know how they turn out.

Now for the rice treats, if you please!

A few years ago a family member learned he had cancer, and though I was already vegan, I began researching the connections between diet and reversing cancer.  This lead to reading lots of books on nutrition and various ways of eating, and led me to become interested in Macrobiotics.

While eating completely macro wasn’t right for my family (we eat tons of fresh fruit), I did glean many good cooking and eating habits from the experience, and still make many of our favourite macro recipes.  One of them is, of course, the ubiquitous puffed rice treat.  Though I haven’t made them in ages, I spotted a box of Kellogg’s “Rice Crispies” at the grocery store the other day and just had to buy them.  Rice Crispies.  In France.  Go figure.  Globalisation. I was so excited I just had to buy them and make some treats!  Wee!

I used to make these with puffed quinoa, because I couldn’t find puffed rice, but either are awesome choices.  The other change is that I usually use brown rice syrup, but I can’t seem to locate any in my new digs.  I used golden syrup instead, and though the golden syrup lends them a rich, buttery taste, they are a tad bit more sticky than the brown rice version.  Just suck it up and use a spoon.  Or your sticky fingers. I really think they taste like the real thing, but I haven’t had a marshmallow version in, say, 15 years.

Yes, that is a big piece and I loved every bite.

Crispy Sticky Puffed Rice Treats

1 cup brown rice syrup or golden syrup

heaping 1/2 cup nut butter (I love hazelnut, but you know that! Try almond or peanut.)

A dash of vanilla

3 1/3 cups puffed cereal (rice, quinoa)

Optional: pinch of cinnamon or other spice, dried fruit or nuts.

Pour the cereal into a large mixing bowl and set aside.  In a sauce pan over medium, heat the syrup, nut butter and vanilla and stir until smooth and bubbling a bit.  Pour this carefully over the cereal and mix with a wooden spoon.  This now goes into a non-stick or parchement-lined pan (I use a 23cm round pan).  Let it cool.  If you can.

I always burn my mouth when I make these because I can’t help but lick the spoon.  When it’s hot. Sigh.

Tomorrow is Friday and that means a giveaway…but you don’t like chocolate, do you?