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Crispy rice treats

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Oh, the horror, when you find out that you can’t have rice krispies because they have barley in them, and then you move to Europe where most of the marshmallows are rolled in wheat starch too.  I’ve futzed around with a number of alternatives, and, so far, this is the best one I’ve come up with.

In a sauce pan, heat 1/2 c of natural peanut (or other nut) butter with 1/3 c of golden syrup.  In a big bowl, dump 3 cups of GF puffed rice* and a tablespoon or two of ground flaxseed, if you have it.  Once the nut butter and syrup mixture is melted and thoroughly combined, pour over the puffed rice and mix all together.  Press into a greased 8×8 dish, flatten, and cool.

*To increase the yumminess, you can also throw in raisins, sunflower seeds, chopped nuts, dried fruit, chocolate chips or candies, or anything else you think might fit.

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About Kara

I am what happens when you combine a WWII enthusiast, an environmentalist and a frugal celiac/coeliac.

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