Who could turn down Kellogs Rice Crispy Treats back in the day? Who can turn them down now? I remember when I would stand over the stove, melting unsalted butter and vacuum-packed marshmallows, then pour the warm, melting mass of yummyness into a bowl of crispies, stirring, grabbing a spoonful, stirring, erm, grabbing some more…well, you get the picture. By the end of my teens, I was a bit of a rice crispy treat myself. I pretty much “Snap, Crackle, Popped” myself out of a whole lot of dates. Saying that, I saved myself years of dating headaches living here in L.A. Ask any single woman in this town, and she will attest to the drought of good men (high five). Before my blog tilts to an episode of Sex in the City, I will move on to dessert. Not that dessert, the rice crispy treats…..

Thankfully, we’re living in a health conscious era where we can rock the flavor and texture of rice crispy treats with, hello, whole grains! Who would have thought that you could match the cheeky, chunky, crunch with no guilt? My son Jake went nuts for them today, so we’ll make them with his class for snack time next week. They’re so quick and easy to make, and best of all, good for you.

Gluten Free Rice Crispy Treats

5 cups brown rice crispies
1 1/4 cups brown rice syrup
1/2 cup almond butter (peanut and cashew work also work well)
2 tbls raw coconut oil
teaspoon of vanilla extract (no alcohol brand)
pinch of ground cinnamon
dash of agave syrup
tsp Earth’s Best vegan margarine for  greasing the cookie tin.

 1. Over medium heat, combine the brown rice syrup, agave, almond butter, coconut oil, and vanilla extract, stirring until the mixture bubbles gently.
2. Add the brown rice crispies to a large mixing bowl. When the wet mixture is smooth, pour over the crispies and stir to combine with a wooden spoon. Flatten into a rectangular brownie tin with a greased spatula, and chill for 30 minutes. Cut into squares and serve.

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