Rice Krispie treats were one of my favorites as a kid. Additionally in my 20s I also thought it made a great low calorie snack. It shouldnt surprise you that this childhood fav is filled with unnecessary and not good for your chemicals:
TOASTED RICE CEREAL (RICE, SUGAR, SALT, MALT FLAVORING, NIACINAMIDE, REDUCED IRON, RIBOFLAVIN [VITAMIN B2], FOLIC ACID), MARSHMALLOW (CORN SYRUP, SUGAR, GELATIN, NATURAL AND ARTIFICIAL FLAVOR), FRUCTOSE, MARGARINE (VEGETABLE OIL [SOYBEAN AND PALM OIL WITH TBHQ FOR FRESHNESS], WATER, NATURAL AND ARTIFICIAL BUTTER FLAVOR [CONTAINS MILK], DATEM, ACETYLATED MONOGLYCERIDES, BHT FOR FRESHNESS, VITAMIN A PALMITATE, VITAMIN D), CORN SYRUP SOLIDS, CONTAINS TWO PERCENT OR LESS OF DEXTROSE, GLYCERIN, SALT, NIACINAMIDE, PYRIDOXINE HYDROCHLORIDE (VITAMIN B6), THIAMIN HYDROCHLORIDE (VITAMIN B1), RIBOFLAVIN (VITAMIN B2), SOY LECITHIN.
Back in the day I was big into reading labels, but always by passed the ingredients list. I could care less what I was putting in my body as long as it was low fat, and low calorie...smh...
Now, I will never concern myself with numbers. I will only really look at the sodium content in a label to make sure it isnt flooded with salt. Its all about the ingredients. Whole foods, as much as possible. When I want a treat I either make it myself, or make sure the label contains as few ingredients as possible, and the list is all things that I can pronounce and recognize.
So It is football season, which in turn is the start of junk food season. These Rice Krispie treat alternatives are so easy to make! 4 Ingredients is all it takes and about 15 minutes of your time.
I decided to drizzle some chocolate on top of mine, can really add anything to the batter...sprinkles, chocolate chips, coconut flakes, drizzle pb on top! (options are endless)
Also...no baking required!
If you remake these, let me know how they turned out and what exciting variation you came up with in the comments below! You can find me on instagram at stephi.paige for more!
Ingredients: (Can click on these ingredients to be re-directed to amazon for purchse):
5 Cups Brown Rice Crisp (Can use any brown rice crisp cereal just check ingredients shouldnt contain more than 3)
2 tbsp coconut oil
2 tbsp vegan butter
1 bag of vegan marshmallows
1.) Melt butter and oil in a pot on high heat. Once melted stir in marshmallows (1 package) If they are not mini it helps to break them up when putting in so they melt easier.
2.) Once the batter is a fluff like consistency remove the pot from the heat and and in rice cereal.
3.) Stir until everything is completely coated and then press into a 9X9 baking pan.
4.) Place in the fridge for 10 minutes. Then remove and slice (makes 16 squares)
5.) I drizzled mine with chocolate and then placed it back in the fridge for a few so the chocolate hardened.
Enjoy these treats right away or store in the fridge in an air tight container for 3 days!
Let me start by saying these are definitely the best muffins I have ever made. May even be the best recipe in general I have ever made (bold statement). I love when you are testing things out in the kitchen with no expectations but then the outcome blows you away.
I think the trick is to make sure your bananas are extra ripe, which makes the batter that much sweeter. If you need to speed up the process a bit just put your bananas on parchment paper into the oven on 200 degrees for about 10-15 minutes and that should allow them to ripen up.
The ingredients in this recipe are super clean. I used Lilys dark chocolate since it has no added sugar, but any other clean chocolate brand will do:).
To get the Chocolate swirl you just melt chocolate with a bit of coconut oil, and then that gets drizzled on top. I use a teaspoon (the one you measure with) to do the drizzle so I dont just pour a big chocolate blob on the top of my muffins. However, there is nothing wrong with chocolate in any form!
I hope you enjoy these muffins as much as I do! If you have any questions comment below! Also if you remake this recipe please tag me and share (@stephi.paige)! Iove seeing my recipes re made it makes me so happy!
1/3 cup coconut oil
1/4 cup maple syrup
1/3 cup cashew milk (any non dairy milk will do) I use Malk Organics because it is the cleanest no hidden chemicals or ingredients.
1 tsp vanilla
3/4 cup almond flour
3/4 cup coconut flour
1/4 cup flaxmeal
1 tsp baking soda
1 tsp baking powder
1 tablespoon cinnamon
Not to be mixed in the batter (can make the muffins without this part and still good!):
1/2 cup peanut butter
Lily Dark Chocolate broken into pieces
Half a Lilys dark chocolate bar and two teaspoons of coconut oil (melt together for drizzle)
Directions (makes 12):
1.) Preheat the oven to 350 degrees and spray muffin tins with non stick spray
2.) Mash bananas in a med size bowl, add eggs and whisk and mix well.
3.) Add the rest of the wet ingredients and mix well.
4.) Add in the dry ingredients and mix well.
5.) add two tablespoons of the batter into the muffin tins. Then add a teaspoon of peanut butter on top with pieces of the dark chocolate
6.) Top the muffins with the rest of the batter for the chocolate and pb is completely covered.
7.) Drizzle the melted chocolate on top of the muffins in a swirl motion.
8.) Bake muffins for 20-25 min. oven times will vary but the muffins should be gold brown on top.
9.) Let the muffins cool for about 10 minutes and then remove them from the tins onto a wire rack so they can continue to cool.
Enjoy! These can be stored in an air tight container in the fridge for a 5-7 days. If not eating right away you can freeze them and then pop in the toaster to reheat!
I am not sure why I dont make homemade granola more often. It is super easy and it has your kitchen smelling AMAZING!
I saw a post from @rachelmansfield on her chunky granola so I was inspired to make my own. To be honest this was not thought out. I took a look in my pantry, saw what I had, and mixed it together. Thats whats so great about making your own granola. The options are endless! you can also make it grain free by omitting the oats all together and just combining a bunch of chopped nuts, and maybe add some chocolate chips if you want some added sweetness.
After all the ingredients are mixed together you just press it down on a baking sheet lined with parchment paper and bake away!
As for timing I usually gauge it by the smell in my kitchen. Once you start smelling the cinnamon goodness check on your nola, and mix it around and pop back in the oven to bake for 10 more minutes. When you take it out after the next round it will look mushy but make sure to leave it out until completely cool and it will harden up like crunchy granola.
If you have any questions comment below! If you re-make please tag me in your photos! @stephi.paige on Instagram
1 cup GF oats
1/2 cup flaxmeal
1 cup raw cashews (chopped)
1 Cup shredded unsweetened coconut
1/2 tsp cinnamon
1/4 cup maple syrup
1 tsp vanilla
1/4 cup coconut oil melted
2 tbsp hot water
1.) Preheat the oven to 350 degrees. Line a baking sheet with parchment paper and set aside
2.) Add the dry ingredients into a small bowl and mix well and set aside
3.) Add wet ingredients in a separate bowl and mix well
4.) Add wet ingredients to dry ingredients and mix.
5.) Add the granola batter to the baking sheet and press down until you form it like the picture above
6.) bake for 15 min (but use the smell test as mentioned above since ovens vary)
7.) remove from oven and mix the granola up and place back in the oven for another 10!
8.) let the granola cool completely before transferring into a jar and storing so it hardens up (about 15-20 min)
I love to top granola on just about anything or have it plain with some almond milk :)
Hi there, Im Stephi Paige!