Wilder Rice Crispy Treats
When I was a kid, homemade rice krispy treats were one of my favorite foods. I don’t think that they made packaged rice krispy treats back then, and all the better, since they taste like preservative to me.
My sister and I loved staying with my aunt because she let us make multiple trays of rice krispy treats each day. I know that she also made us a healthy dinner, but I’m not sure we had much room left.
This same aunt has now asked me – jokingly, I am sure! – why there isn’t a recipe for rice krispy treats on this blog. Well, now there is. I like an adapted version of the peanut butter krispy treats recipe in Heidi Swanson’s Super Natural Cooking: Five Delicious Ways to Incorporate Whole and Natural Foods into Your Cooking. You can find a similar recipe on her web site, 101cooking.com, right here. I wasn’t a huge fan of either of the original recipes — not crunchy enough, and too monotonous in terms of flavors – but I am a big fan of this adaptation.
This new recipe is called “wilder rice crispy treats” because it incorporates wild rice and because it’s nice and crispy.
What you’ll need:
- Muffin tin and muffin liners
- 2 cups unsweetened puffed brown rice cereal
- 2/3 cup uncooked wild rice, which makes about 1 cup cooked wild rice
- 1/3 cup pepitos (green pumpkin seeds)
- 1/3 cup finely chopped dried cherries
- A handful of flax seeds (optional)
- 1 cup chopped shelled pistachios, salted are fine
- 3/4 cup natural peanut butter
- 3/4 cup maple syrup
- 3 teaspoons agar powder
What you’ll do:
- Cook the rice
- Mix the rice, cereal, pepitos, cherries, flax seeds and pistachios (reserving 1/4 cup for topping)
- Heat the peanut butter, maple syrup, and agar powder in a saucepan until combined and bubbling
- Stir the peanut butter mixture into the dry mixture until combined
- Spoon the combined mixture into a lined muffin pan
- Sprinkle the reserved pistachios on top and press them in
- Refrigerate for 2-3 hours