My grandfather traveled all over the world during his career as an engineer, working on projects in Taiwan and Tokyo as often as in the tri-state area. When I was growing up, he told me stories about the exotic sights to see and different dress of the people he encountered. He loved it. But he was never one for foreign food. Every morning, he wanted his bowl of Rice Krispies with a glass of cold milk poured over them to set them snap, crackle, and pop-ping away. Sometimes he’d add a banana or some sliced strawberries, but that’s as much of a twist as he would accept. So when he went to Asia on assignment, the hotels would stock imported Rice Krispies so he could stick to his regular routine.
I love Rice Krispies, just like my grandfather. I love the satisfying sound and the light and crunchy texture in every bite, and missed them when I found out I had a wheat allergy. Luckily for me, Barbara’s and Erewhon and other organic and natural brands have gotten in on the gluten free crispies game. They’re perfect to toss in your morning milk or yogurt – or, to make my own personalized version of the classic treats. My Confetti Crispie Clouds are light and sweet as cumulonimbus, with that perfect crispy texture and a dash of colorful whimsy in the form of rainbow sprinkles.
These treats are totally gluten and dairy free, perfect to whip up for a party or to enjoy for a snack all to yourself. Try a batch and see!
- 4 1/2 cups rice crispies cereal
- 1/2 cup maple syrup (you can also use honey, agave, or brown rice syrup)
- 1 tsp confectioner’s sugar
- 1/2 tsp salt
- 1/2 tbsp vanilla extract
- 1/4 cup creamy peanut butter
- 6 tbsp powdered peanut butter (like PB2)*
- 1 tbsp GF rainbow sprinkles
- Parchment baking paper
- Mix PB2 with water in a bowl, with 6 tbsp PB2 and 3 tbsp water.
- Add 1/4 cup creamy peanut butter and mix until smooth, melting peanut butter in microwave or in a saucepan on the stove if necessary.
- Add maple syrup, vanilla extract, salt and sugar and mix well.
- Pour in rice crispies and stir until the crispies are evenly coated.
- Line an 8 x 8″ baking pan with parchment paper. Pour mixture onto paper and fold the edges over to make a square around the rice crispies mixture. Press down hard to mold into the square shape.
- Place pan in the freezer and let stand for 30 minutes.
- Unwrap the top edges of the paper and scatter rainbow sprinkles over the top, then re-wrap and place back in the freezer for another 30 minutes.
- Remove from freezer and bake at 350 degrees for 3-5 minutes (just enough to ensure a cloudlike, crispy bite!)
- Slice into eight rectangular clouds (or four giant square clouds, or sixteen miniature clouds, whatever you prefer!)
What’s your favorite way to eat rice crispies?
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