I’m always looking for portable snacks and treats to help keep us going a little longer, whether at school, work, travel, or play. Here’s a light, sweet, gluten-free snack that’s easy to pack. If you like breakfast bars that are made of light, puffed rice and other gluten-free grains, this recipe is for you. And if you eat grain-free, the gluten-free puffed grains can easily be subbed with other great stuff.
The freeze-dried raspberries really give this treat a sweet, tangy flavor, and the pistachios add an additional texture to the raspberries and puffed rice. I found the freeze-dried raspberries at Trader Joe’s, and you can also order them online from places like Honeyville Grain.
I’m not a big grain-eater, even the gluten-free kind, but I do occasionally have some rice or quinoa, and a bit of corn every so often. If you’re strictly grain-free (or on SCD) you can easily substitute the puffed grain with an the equivalent amount of nuts, seeds, dried and freeze-dried fruit to make a grain-free version of this treat.
Raspberry Rice Crispy TreatsUpdated on 2/10/2013: changed honey from 1/3 to 1/2 cup.
Ingredients (makes about 8 rectangular treats)
- 1/2 cup of honey (or maple syrup)
2 tablespoons of unsalted butter
- 1/4 teaspoon of vanilla extract
- 1/8 teaspoon of sea salt
- 3 cups of puffed brown rice and millet (I use Nature’s Path)
- 1/4 cup of freeze-dried raspberries pieces (I used Trader Joe’s brand)
- 1/4 cup of toasted pistachio pieces (optional)
- In an oven preheated to 350°F/175°C, spread out and toast the rice and millet on a baking sheet for 15 minutes.
- Add the honey, butter, vanilla, and salt to a large saucepan (big enough to also hold the rice and millet), and bring to a low boil and then simmer. Simmer for about 5 minutes, or until the mixture it getting slightly darker. It’s OK for it to bubble and brown a bit, but avoid burning it.
- Cool the honey mixture for a minute or so and then add the rice, millet, raspberries and pistachios. Blend until well-coated.
- Scoop the mixture into a baking dish (I use a square 8 inch x 8 inch baking dish) lined with parchment paper or other non-stick surface.
- Using another piece of parchment paper and your hands, press down on the mixture to compact it as much as possible.
- Let it cool, and then slice into squares or rectangles.
- I store them in a sealed container or wrap well to seal out air.
- Snack accordingly.