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 and Nuts.com.
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 TreatsI’ve perfected this recipe by adjusting the ingredient ratios (as of 5/26/2014). Here’s the old recipe for reference: 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) If you can’t find millet, you can substitute with more brown rice. When I use honey with this recipe I add 1/2 teaspoon of vanilla extract for additional flavoring. I like a hint of raspberry, but I can see adding another tablespoon or so of raspberries to the mix.
- 3 cups of puffed brown rice and millet (I use Nature’s Path)
- 1/2 cup honey or maple syrup
- 1/4 cup water
- 1/4 teaspoon salt
- 1/4 cup freeze-dried raspberries
- 1/4 cup chopped pistachios (toasted or raw; optional)
- Preheat your oven to 350°F (175°C or gas mark 4).
- Spread the rice and millet on a baking sheet and bake for 10 minutes.
- Add the honey, water, vanilla and salt to a saucepan and bring the honey mixture to a boil. Lower the heat until the mixture has a bubbly boil. Cook for about 10 minutes or until it turns a darker brown, without burning it.
- Add the the rice, millet, raspberries and pistachios to a bowl and then add the honey mixture. Blend until well-coated.
- Line a baking dish or rectangular container with parchment paper and scoop the warm mixture into the dish. I use an 8 inch x 10 inch baking dish (20 cm x 25 cm).
- Using another piece of parchment paper and your hands, press down on the mixture to make it compact and uniform.
- Let it cool for at least 15 minutes and then slice into squares or rectangles.
- Store in a sealed container or wrap well to seal out air.
- Snack accordingly.
Makes 8 bars