Tag Archives: healthy desserts

{3 Ingredient} Apple Fig Fruit Leather

Apple Fig Fruit Leather | Mama Papa BubbaAmidst our packing frenzy, the figs on our lovely backyard fig tree have decided that now is the time to become perfectly ripe.  This poses a problem for a few different reasons…. 1) The tree is big and old and produces a TON of fruit,  2) I’m the only one in our family that truly enjoys fresh figs, 3) Keeping up with the daily picking of the fruit is time consuming, and 4) If I don’t keep up with the picking, our backyard becomes a sticky mess filled with wasps.

In an effort to avoid a waspy sticky mess of a backyard, I’ve been giving away boxes of figs to almost every person I’ve been in contact with, I’ve been adding 3 or 4 to our green smoothie each morning, and I’ve been eating them fresh as my nightly treat, but that just wasn’t enough.  I needed a way to use up a ton of figs all at once, and preferably it would be something that the other members of my family would enjoy too.  Enter fruit leather…

IMG 0516Gracen loves fruit leather, and though it can be a little intimidating if you’ve never made it before, it’s truly one of  the easiest, most forgiving things to make.  And no special equipment is needed!  If you have some fruit, an oven, a baking pan, and some parchment paper, you can easily make your own fruit leather at home.

IMG 0515I’ve made several batches of this stuff already, and it’s getting eaten up like nobody’s business!  Plus I’ve changed my method a little bit and it’s now even easier for me to make my own fruit leather.  Here’s how to do it…

 

Apple Fig Fruit Leather

  • 10 ripe figs, washed
  • 2 apples, cored and peeled
  • 1 cup of water (fresh-squeezed apple or orange juice works too!)

Preheat oven to 125 degrees (or lowest setting) and line a large baking sheet with parchment paper (paper should cover all edges of the pan).

Place all ingredients in a covered pot and bring to a boil.  Reduce heat to medium-low and simmer fruit {still covered} for about 30 minutes, or until super soft.

Pour everything into a food processor or good blender and purée until smooth.  

Pour fruit mixture out onto parchment-lined baking sheet and use the back of a spatula to spread the fruit purée out so it covers the entire base of the pan. Gently shake the pan make the purée as even as possible.

Pop into the oven for approximately 8 hours (I put ours in just before going to bed).  You want to remove the fruit leather from the oven when it’s still sticky to the touch, but not at all wet.  You may find that part of your fruit leather will be done earlier than the rest.  In this case,  you’ll need to remove the fruit leather from the oven, cut off the finished part, and return the still wet to the touch part to the oven for another hour or two.

When finished, simply remove the large sheet of fruit leather from the baking sheet, cut of the excess parchment paper around the edges, and cut directly through both the remaining parchment and fruit leather to create strips.  Roll strips and secure with baker’s twine or washi tape.  Store in an air-tight container or jar.

Enjoy!

 

See our other homemade fruit leather recipes here: 

Berry Banana // Apple Pear Carrot

 

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A Delicious First {& a Recipe}

IMG 8998IMG 9007IMG 9020IMG 9019This happened tonight…  Miss G’s first ever ice cream cone.  And oh my goodness, did she ever love it.  Before we knew it, all that was left was sticky fingers and a drippy chin and dress.  

She’s already planned our next two flavours too – pumpkin with cinnamon first, and then strawberry afterwards.  There’s bound to be plenty of ice cream in our future.

 

{Healthier} Creamy Coconut Ice Cream with Candied Coconut Sprinkles

Ice cream:

  • 1/2 cup of whipping cream
  • 2 cans of coconut milk (we used full fat)
  • 6 tablespoons of pure maple syrup
  • 1 tablespoon of pure vanilla

Whisk all ingredients together in a large bowl, then place in fridge to cool for a couple of hours.  Process in an ice cream machine for 20 minutes and put into the freezer for a few hours to set.

Sprinkles:

  • 1/2 cup of unsweetened shredded coconut
  • 1 teaspoon of pure maple syrup

Put both ingredients into a jar or bag and shake well.  Spread coconut out on a baking sheet in a thin layer.  Roast at 250 degrees until crunchy and golden brown.

Enjoy!

For more healthy-ish desserts, click here.

♥ 

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{Healthy} Tropical Fruit Popsicles

Healthy Tropical Fruit Popsicles | Mama Papa BubbaWith 1/2 a crate of mango in the fridge and our supply of banana fudgesicles and avocado kiwi pops dwindling after last week’s burst of hot weather, Gracen I set out to make a yummy new batch of popsicles this afternoon. And yummy they are! The combination of mango, pineapple, coconut, and lime makes them taste just like something you’d sip on vacation while sunning on a gorgeous beach… Delicious!

IMG 9668Here’s our lineup of ingredients… Pineapple chunks (we used frozen because it’s what we had on hand, but fresh would be even better), mango chunks, a lime, one ripe banana, coconut milk, and Grae’s addition – unsweetened shredded coconut.

Juicing LimeWe began by juicing our lime and threw both the juice and the pulp into our food processor…

IMG 9676Along with everything else, except the shredded coconut.

IMG 9681Then we blended everything up until completely smooth while this little monkey gave our food processor some love.

IMG 9683Next, we added the shredded coconut and gave the mixture just a couple of pulses to mix it in.  At this point, we had a little taste test and decided to add in a teaspoon of good honey because our mango was very tart (totally optional, of course).

IMG 9686Now while it does mean dirtying another dish, I always like to pour our popsicle mixture into a large measuring cup before filling the moulds.  It’s so much easier and quicker than clumsy me attempting to pour straight from the food processor.  Of course, if you use a blender, this won’t be an issue.

IMG 9691After I fill the moulds, Miss G’s job is to place a ‘stick’ in each one.  When she was done, she desperately wanted a popsicle to eat (particularly, “the green and blue one on the riiiiiight”) .

IMG 9687Luckily, the disappointment that came with me telling her they’d need to sit in the freezer for several hours first was kicked to the curb with the offer of drinking up the leftover mixture, smoothie style.

IMG 9781Healthy Tropical Fruit Popsicles

  • 3 small mangos
  • 1 cup of pineapple
  • 1 banana
  • 1 cup of coconut milk
  • juice and pulp from 1 lime
  • 2 tablespoons of unsweetened shredded coconut
  • honey (optional)

Juice lime and add both the juice and pulp to a food processor or blender.  Blend until smooth.  Add the shredded coconut and pulse just long enough to mix it in.  Taste your mixture and add a small amount of honey if desired. Pour into moulds and freeze for several hours.

Enjoy!

♥ 

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Healthier Mini Mason Jar {Birthday} Cheesecakes

Healthier Mini Mason Jar Cheesecakes | Mama Papa BubbaYesterday, when I told Gracen that we’d be celebrating Papa’s birthday soon, the first thing she said was, “We need to make a cake!”  Then she went on about painting him party hats and getting 3 pink gifts, but I digress.  Originally, I was thinking about doing two cakes.  Something delicious and wildly unhealthy from Pioneer Woman for Brad, and something wholesome, wholewheat, and sugar/butter-free for Miss G to enjoy.  Buuuuut, when I thought about doing a cheesecake for Brad (one of his favourites), I realized that I could probably do a modified version that would suit everyone’s needs since cheesecake is mostly just cream cheese. My main obstacle was coming up with a yummy crust without using the usual graham wafer/sugar/butter combo, but I played around a little bit  and I’m happy to report and it turned out really well.

As for the cheesecake itself, I wasn’t sure about it at first.  It tasted good fresh out of the oven, but it was light and bubbly instead of thick and dense the way proper cheesecake is supposed to be.  In the words of my husband, it tasted “healthyish”.  I had come to terms with the fact that I’d have to do some recipe revamping in the future, until we tasted it again tonight.  After sitting in the refrigerator overnight, it had densed up significantly and was actually really good!  Good enough to make again, that’s for sure.

IMG 8983Here’s the lineup of ingredients my little sous chef and I used to make our mini mason jar cheesecakes…  Sour cream, cream cheese, lemon zest, pure maple syrup, pure vanilla, almonds, an egg, and coconut.  Plus the mini mason jars themselves, of course.  5 of these little jelly jars works perfectly with this recipe.

Crust makingTo make our crust, we added some coconut, some raw almonds, a little bit of pure maple syrup, and a little bit of pure vanilla into our food processor and blended until it was thick and sticky.

CrustThen we scooped the crust mixture evenly into our 5 jars, and Miss G used a cork to flatten them out.

IMG 9007IMG 9010This was the end result.

CheesecakeWith our crusts ready to go, we switched our focus over to the actual cheesecake part.  First, we added our room temperature cream cheese and egg into our mixer and beat until smooth.  

IMG 9023Next we added our sour cream, pure maple syrup, pure vanilla, and lemon zest, and mixed again.

IMG 9029Baking is ridiculously fun, wouldn’t you agree?

IMG 9033IMG 9037With our cheesecake filling prepared, we poured the mixture evenly into our 5 mason jars.

IMG 9052Then we placed them into a high-walled baking dish, filled it halfway up the jars with hot water, and baked the entire thing.

IMG 9066When they’d finished baking, I topped the ones for Gracen and I with stewed blueberries…

IMG 9058And the birthday boy’s with deliciously naughty Nutella.  Of course the options are endless really…  Fresh berries, shredded coconut, sliced bananas, or mini dark chocolate chips would all make yummy toppings too.  

The biggest perks to these little desserts is that they already come in a storage container, they’re super easy to hand out at parties, and they tuck easily into picnic baskets and backpacks for a treat on the go.

Healthier Mini Mason Jar Cheesecakes

{adapted from this recipe}

  • 5 4 oz. mason jars
  • 1/3 cup of raw almonds
  • 1/4 cup of unsweetened coconut
  • 1 tablespoon of pure maple syrup
  • 1 teaspoon of vanilla
  • 250 grams of cream cheese, at room temperature
  • 1 egg, at room temperature
  • 1/4 cup of sour cream, at room temperature
  • 1/2 teaspoon of vanilla
  • zest of 1/2 a lemon
  • 2.5 tablespoons of pure maple syrup

Blend almonds, coconut, maple syrup, and vanilla in a food processor until thick and paste-like.  Divide the mixture equally into 5 mini mason jars and use a cork to create a flat, even crust.

In a mixer, combine the cream cheese and egg until smooth.  Add in the sour cream, vanilla, lemon zest, and pure maple syrup and mix again.  

Pour the cream cheese mixture evenly into the 5 mason jars.  Place the jars in a high-walled baking dish, fill it with water until halfway up the jars, and bake for 30 minutes at 325 degrees.

Allow to cool on the counter.  Top with toppings of your choice before or after refrigerating overnight.

Enjoy!

♥ 

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Healthier Chocolatey {Kamut} Puff Squares

Healthier Chocolate Kamut Puff Squares | Mama Papa BubbaNow that Miss G is a little bit older, we’ve definitely loosened up a little in terms of what she eats.  While ‘treats’ in the past may have included roasted chickpeas, kale chips, or popsicles made with almost strictly mango and yogurt (all things that pack a pretty decent nutritional punch), nowadays, some ‘treats’ are simply treats… Things that are yummy and not oozing in nutritional value.  That being said, we do try to keep them on the healthy side, using whole, organic ingredients whenever possible. 

After fairly successfully creating a yummy and healthier crispy rice treat recipe, I decided we would try to redo another classic children’s treat… Chocolate puffed wheat squares.  It took a little bit of experimenting, but I think we found a pretty awesome alternate recipe.  Here’s how we made them…

IMG 8609First, the lineup of ingredients…  Coconut oil, unsweetened cocoa powder, kamut puffs, pure vanilla, pure maple syrup, brown rice syrup, and cashew butter.

IMG 8611To start off, we added our coconut oil, maple syrup, brown rice syrup, and cashew butter to a large pot.

IMG 8615Of course finding a spoon licking volunteer wasn’t hard. 

IMG 8616Then Miss G measured out the kamut puffs into a large bowl…

IMG 8619While I stirred the wet ingredients over at the stove. Just as it started to form slow bubbles, I turned off the heat, added the vanilla, and gave it another quick stir.

IMG 8621Then we poured the wet mixture into the kamut puff bowl and Miss G mixed everything up well.

IMG 8625When it was mixed well, we poured the mixture out onto a parchment-line baking pan (my smaller one was already in use and this one was too big so we only used half of it) and used slightly wet hands to press everything down firmly.

IMG 8634After about 30 minutes in the fridge, we took our chocolately dessert out of the pan and cut it into squares.

IMG 8649The verdict?  Gracen LOVED them (as did I).  When I asked her how they were, her response was, “So, so, sooooooooo yummy!”

IMG 8637The other way I know they are decent?  When I left for a 30 minute run around the neighbourhood, there were 10 squares sitting on parchment paper on the butcher block.  When I got home?  3 and some crumbs – THREE! (Proof is in my Instagram feed – mamapapabububa).  Apparently they are husband approved also.

Healthier Chocolately {Kamut} Puff Squares

  • 1/2 cup of organic brown rice syrup
  • 1/2 cup of cashew butter
  • 1 tablespoon of pure maple syrup
  • 3 tablespoons of unsweetened cocoa
  • 2 tablespoons of coconut oil
  • 1 tablespoon of pure vanilla
  • 4 1/2  cups of kamut puffs

Measure the brown rice syrup, cashew butter, maple syrup, cocoa, and coconut oil into a large pot.  Warm over medium heat, stirring almost constantly.  When the mixture is hot and just about to bubble, turn off the heat, add the vanilla, and give it another quick stir. 

Add in the kamut puffs and mix well to ensure the cereal is evenly coated with the sticky mixture.  

Dump the mixture into a parchment-lined baking pan or scoop into a greased muffin cups and press it down firmly.  Pop the pan into the refrigerator for about 30 minutes to allow the treats to set.

Cut and enjoy!

♥ 

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Crispy Rice Treat Eggs

Crispy Rice Treat EggsOur healthier {butter and marshmallow-free} version of rice crispy treats have been a huge hit in our house since we first created them a few months ago.  For Valentine’s Day we made a heart-shaped strawberry version, and I knew I wanted to come up with an Easter version too.  As it tends to, my mind went to getting more use out of the plastic eggs I still feel guilty about buying (even though we reuse them year after year, use them for sensory play, turn them into bath tub toys, and make fun popsicles with them).

IMG 7655While I had grand plans of creating a little hallow in the centres of the eggs and placing a couple of small treats in the middles, we ended up just making solid eggs.  To do so, all we did was fill up each side of the egg generously with warm crispy rice treat mix, packed them down a little, and shut the eggs while they were still warm.

IMG 7659We let them cool and ended up with perfectly formed eggs that pop out of the shells effortlessly and make great on-the-go treats (the plastic eggs double as containers until you’re ready to eat them) .  They were also a lovely addition to Gracen’s egg hunt and she’s been enjoying one every couple of days since.

♥ 

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Healthy Chocolate Coconut Banana Muffins

Healthy Chocolate Coconut Banana MuffinsOne of the little traditions we do on Gracen’s half birthday (ohmahgerd, I have a two and a half year old) is make a fresh batch of muffins (aka ‘cupcakes’) to top with freshly whipped cream and candles later in the evening.  So today we used our usual no sugar added banana muffin recipe, tweaked it just a little bit, and came up with these delicious chocolate coconut creations.  They are super yummy and truly do feel like a cupcake instead of a healthy muffin… Especially if you add the dark chocolate chips I added to the adult half of the batch (with which I doubt they can be remain in the ‘healthy’ category, but hey – I try my best). ☺

IMG 5912Here’s the recipe…

Healthy Banana Chocolate Coconut Muffins

  • 4 large ripe bananas
  • 1 organic egg
  • 1/3 cups of coconut oil
  • 2 tablespoons of pure maple syrup
  • 2 tablespoons of cocoa
  • 1 teaspoon of pure vanilla
  • 1 1/2 cups of wholewheat flour
  • 1 teaspoon of baking soda
  • 1 teaspoon of baking powder
  • 1/2 cup of unsweetened coconut shavings
  • dark chocolate chips (optional – we used 1/3 of a cup in half the batter)
 

Preheat oven to 350° . Prepare a 12 cup muffin pan by brushing it with grapeseed oil.

Mix the bananas, other wet ingredients, and cocoa until the mixture is mostly smooth and only slightly chunky.  In a separate bowl, mix the dry ingredients (save the coconut and chocolate chips) well. Gently fold the dry ingredients into the wet ingredients.  Slowly stir in the coconut (and chocolate chips if adding them).  Fill greased muffin tin with the mixture and bake at 350 degrees for 20 minutes.  Let cool.

Enjoy!

 

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Apple Pear Carrot Fruit Leather

Homemade Carrot Pear Apple Fruit LeatherAfter getting our batch of banana berry fruit leather in the oven, Gracen and I decided to give round two a go, this time with a different combination of ingredients…

IMG 4698We had a couple of bruised pears that I really wanted to use, and while digging in the fridge for an apple, Grae suggested carrots too (sure, why not?)  We added the other half of our lemon to the mix and called it good.

IMG 4700This batch took a wee bit more prep than the last one.  Grae peeled carrots {ever so cautiously}…

IMG 4703While I prepped the apples and pears (I peeled the apple, but not the pears).

IMG 4705When everything was ready to go, my little sous chef added the produce to a big pot…

IMG 4707And attempted to squeeze the juice from the lemon.  (Her exact words just before this shot was taken were, “Com’on, lemon… Why you not working??”)

IMG 4709Then she poured in some water (quite a bit more than with our first batch because carrots don’t produce their own juice while stewing).

IMG 4712Then we popped our pot on the oven, put a lid on it, and let everything simmer for about half an hour on medium heat.

IMG 4736It looked absolutely horrible when it was done cooking (like some kind of veggie stew gone terribly wrong), but smelled delicious.

IMG 4742During the stewing process, my little girl helper was replaced by this equally cute kitty helper.  Luckily, she likes to help just as much and saw to it that our mixture was pureed perfectly.

IMG 4743Then we poured it out onto a parchment-lined sheet.

IMG 4744This time we were a little more careful to make sure the mixture was an even thickness all over the base of the pan. Then it was into the oven on the lowest temperature.

IMG 4754After eight hours, we had a lovely sheet of fruit leather.

IMG 4757Once again using kitchen scissors, I cut the sheet into strips…

IMG 4764And rolled it up using strips of parchment paper and baker’s twine. 

IMG 4816And though our berry banana version is very tasty {despite being a tad over dried}, I think these are even better.  They’re sweet and flavourful and have just the perfect bit of tartness.
IMG 4819Gracen seems to agree.  She gobbled up this entire strip in 3 minutes flat and promptly asked for another. 
 

Carrot Pear Apple Fruit Leather
  • 2 Red Anjou pears
  • 3 large carrots
  • 1 Granny Smith apple
  • juice of 1/2 a lemon
  • 1 cup of water
Peel the carrots and peel and core the apple.  Put all of the produce into a large pot along with the water and the juice from the lemon.  Cover the pot and stew the fruit/veggies on medium heat for 25 to 30 minutes, then remove from heat and let cool a while.
 
Pour the stewed fruit and veggies into a blender or food processor and puree.
 
Pour the pureed mixture onto a parchment-lined baking sheet and use a spatula to evenly distribute  the mixture over the base of the pan.  Bake at 150 degrees for about 8 hours, removing it from the overn when the leather is no longer sticky to the touch.  
 
Peel away the parchment paper and cut into strips using kitchen scissors or a pizza cutter.
 
Enjoy immediately or roll using parchment strips and baker’s twine and store in an airtight jar.

♥ 

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Berry Banana Fruit Leather

Homemade Banana Berry Fruit LeatherOne of the few ready-made packaged foods I buy now and then is organic all-fruit fruit leather strips.  They’re a very special treat for Miss G and I don’t feel horrible about letting her have one once and a while (as long as her teeth are brushed extra well that day), but I’ve always known that I should probably be making them at home instead.  Recently, our local grocery store stopped restocking their organic fruit leather supply (I think they’re getting rid of the current stock and then no longer carrying them) and they were down to just two lonely strips on our last visit. It was the perfect push I needed to try making my own. 

IMG 4699Today I asked Gracen if she’d like to try making some fruit leather of our own, and she responded enthusiastically with, “Sure!  Purple ones.” so I decided we’d try  a berry variety first.  Since we don’t really buy many berries when they’re out of season, we went with what we had in the freezer – strawberries, raspberries, and wild blueberries.  Plus an apple and half a lemon for texture and a little kick.

IMG 4713As we were prepping the fruit, which really only consists of peeling and coring the apple, we decided to add a banana in the mix for sweetness.

IMG 4715With all of the ingredients ready to go, Gracen popped them into a large pot…

IMG 4720Then squeezed the lemon on top…

IMG 4722And added a little bit of water.

IMG 4724Then we popped the mixture on the stove to stew over medium heat for a while.

IMG 4725About a half hour later, this is what we had.

IMG 4727We let it cool for a little bit and then dumped it in the food processor to puree for a bit.

IMG 4728With our mixture nice and smooth, we lined a baking sheet with parchment paper…

IMG 4731And poured our berry mixture on top.

IMG 4732Using a spatula, we spread the mixture out to cover the entire base of the pan (on our next attempt, I’d spend a little more time getting it as evenly as possible) and put the pan in the oven on the lowest temperature.

IMG 4758Eight and a half hours later (yes – it takes a long time!) this is what we had.

IMG 4761We carefully peeled off the parchment paper…

IMG 4762And then I used kitchen scissors to cut it into strips.

IMG 4769A little parchment paper and baking twine later, we had our own homemade {and healthy!} version of a Fruit Roll-Up.  ☺

 

Banana Berry Fruit Leather 

  • 1 cup of raspberries, frozen or fresh
  • 1 cup of strawberries, frozen or fresh
  • 1 cup of blueberries, frozen or fresh
  • 1 ripe banana
  • 1 Granny Smith apple
  • juice of 1/2 of a lemon
  • 1/3 cup of water
Peel the banana and peel and core the apple.  Put all of the fruit into a large pot along with the water and the juice from the lemon.  Stew the fruit on medium heat (uncovered) for 25 to 30 minutes, then remove from heat and let cool a while.
 
Pour the stewed fruit into a blender or food processor and puree.  
 
Pour the pureed mixture onto a parchment-lined baking sheet and use a spatula to evenly distribute the mixture over the base of the pan.  Bake at 150 degrees for 8 to 9 hours, removing it from the oven when the leather is no longer sticky to the touch.
 
Peel away the parchment paper and cut into strips using kitchen scissors or a pizza cutter.
 
Enjoy immediately or roll using parchment strips and baker’s twine and store in an air-tight jar.  
 

♥ 

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Healthier Crispy Rice Treats

Healthier Crispy Rice TreatsI don’t know why, but lately I’ve had a real hankering for Rice Krispie treats…  Of course I could have easily whipped up the classic butter and marshmallow version I grew up with, but number one, I wouldn’t feel good about letting Miss G try one (which is slowly becoming the determining factor of whether or not any of us should eat particular foods), and number two, have you ever read the ingredient list on the side of a bag of marshmallows?!  It’s not good.  

So today Miss G and I set off on a little mission to create our own healthier version.

IMG 4301To be honest, I really had no idea if it was going to work.  My thought process went something like this… Hmmm… I guess I could replace the butter with a nut butter (still lots of fat, but good fat with some added nutrition mixed in). Then I could replace the marshmallows with a more natural sticky sweetener (Maybe maple syrup? Honey? Brown rice syrup?) And the regular Rice Krispies cereal could easily be swapped for a crisp brown rice cereal.  It at least sounds like an okay plan, right?

In the end, I decided to go with cashew butter… It’s light, has a mild flavour (that is almost mallowy), and is super creamy.  As for my sweetener, after a bit of online research, I decided to go with this brown rice syrup.  I haven’t used brown rice syrup a whole lot in the past, but that’s only because I hadn’t yet done my research.  What I found out is that brown rice syrup is a natural sweetener produced by fermenting cooked rice and treating it with natural enzymes from sprouted barley.  It’s about half as sweet as sugar, has a mild flavour, and is thick and syrupy (somewhere between pure maple syrup and a good honey).  The benefits are that it has a low glycemic value, and it’s a good source of minerals and minor nutrients.  Sold.  In order to add just a touch of sweetness, we added a little bit of pure maple syrup, and pure vanilla is a must in almost all baking projects in our house.  

So there you have it – crisp brown rice cereal, brown rice syrup, cashew butter, pure maple syrup, and pure vanilla – and all were available in our nearby {regular} grocery store.

IMG 4303Just for fun, we decided to make our treats in individual portions using a muffin tin, so Grae prepared the tray ahead of time by lightly brushing on some grapeseed oil.

IMG 4305Now for the actual cooking part…  First, we put our brown rice syrup to a large pot…

IMG 4307Then we added our cashew butter…

IMG 4308And a little bit of pure maple syrup for sweetness.

IMG 4310Then we transferred the pot over to the stove and stirred the mixture over medium heat until it was hot and liquidy, but not bubbling.

IMG 4313Next, we added a good amount of vanilla, gave the mixture another quick stir, and removed it from the heat.

IMG 4314While you could just as easily dump your cereal into the pot and dirty one less dish, we opted for dumping our cereal into a large bowl and pouring the mixture on top so Miss G wouldn’t have to worry about the hot pot during the mixing process.

IMG 4315Then we mixed everything up until the cereal was evenly coated with the gooey mixture.

IMG 4318Working quickly, I filled each cup with a heaping scoop of crisp rice mixture.

IMG 4319Then we placed a large sheet of parchment paper on top and pushed the mixture down firmly into the cups.

IMG 4321Voila!

IMG 4328After a little bit of time in the freezer, I used a butter knife to pop out our treats.

IMG 4325The verdict on Miss G’s first ever crispy rice treat?  She LOVED it. 

IMG 4330We all loved them in fact.  They’re soft and gooey just like regular Rice Krispie treats, with a similar flavour that is just slightly more caramely.  

The true determining factor of success?  Brad {my sometimes picky husband who doesn’t always love the ‘weird food’ G and I cook} announcing that he likes them just as much as the classic variety, only to later decide that he thinks he likes them more.  Score. ☺


Healthy Crisp Rice Treats

  • 1/2 cup of organic brown rice syrup
  • 1/2 cup of cashew butter (raw is best, but roasted is good too)
  • 1 tablespoon of pure maple syrup
  • 1 tablespoon of pure vanilla
  • 4 cups of crispy brown rice cereal

Measure the brown rice syrup, cashew butter, and maple syrup into a large pot.  Warm over medium heat, stirring almost constantly.  When the mixture is hot and liquidy (but not bubbling), add the vanilla, give it another quick stir, and remove the pot from the heat.  

Add in the crispy rice cereal and mix well to ensure the cereal is evenly coated with the sticky mixture.  

Dump the mixture into a parchment-lined baking pan or scoop into a greased muffin cups and press it down firmly.  Pop the pan into the freezer for about 15 minutes to allow the treats to set.

Enjoy!

♥ 

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