What a calm Sunday morning, I have been moving pretty slow lately in the mornings it seems. However, its beautiful and I must get outside. Yesterday I had a rice crispy craving attack but I didn't buy one. I did buy some gluten free, non-gmo, organic rice crisp cereal and went on search for a recipe. I checked out the "natural" marshmallows and was still appalled by the amount of sugar and such in them (and soy), so I decided maybe I'd try my own.
For the marshmallows I found this recipe from Wellness Mama: Healthy Marshmallows. However, it didn't make sense to make these marshmallows to completion and remelt them to make the rice crispy snacks. So, here is what I did:
- 4 tablespoons of pasture-raised gelatin powder (I use Great Lakes)
- 1 cup of water
- 1 Tablespoon of Marshmallow Root
- 1 cup of honey (I use raw and local)
- Optional: 1 packet of probiotics (I used Belle+Bella non-dairy yogurt starter)
- 3/4 box (or more) Organic Brown Rice Crisps- Barbaras
- 3-4 TBSP Organic grass fed butter
- 2 TBSP of one of the following: almond butter, seed butter, nut butter, tahini (your preference)
- Equipment: A small sauce pan, immersion blender & a metal bowl
Instructions: These first 1-8 come directly from the Wellness Mama Site
- Optional Step: Combine 1 cup of warm water with the 1 tablespoon of Marshmallow Root and let sit for 5 minutes (or as long as overnight in the fridge), Stir well and strain. Make sure that the liquid makes a while cup.
- Pour ½ cup of water(marshmallow mix if you used it) into the metal bowl or mixer bowl and add the gelatin. Whisk slightly to incorporate and let sit.
- Pour the other ½ cup of water and the 1 cup of honey into the small saucepan.
- Slowly bring the water and honey mixture to a boil. If you have a kitchen thermometer, you want it to reach at least 240 degrees. If not, just keep boiling, stirring constantly for 8 minutes.
- Slowly start pouring the honey/water mixture into the bowl with the gelatin mix (which will be hardened by now).
- Turn on the immersion blender and keep on medium as the honey mixture is added.
- When add honey mix is added, turn the mixer to high and blend with the mixer for another 10-15 minutes or until it forms a stiff cream the consistency of marshmallow cream (it should form gentle peaks).
- Add the probiotics and any flavor ingredients for the last 2 minutes of mixing
- Melt the butter in a saucepan, then blend in with the marshmallow mixture - just a couple of minutes.
- Next add 2 TBSP almond butter, sunbutter, tahini (your preference)
- Pour rice crisps into the sauce pan (I think I used about 5 cups, but I'd recommend more- 6-8)
- Pour the liquid mixture over that and fold rice crisps in with spatula
- Lay parchment paper in a 9x13 pan, and pour rice crisp mixture onto the paper. Spread evenly. Place in the refrigerator to cool and harden, minimal 30 minutes or so.
Disclaimer- I think if I had added more rice crisps (like the whole box) they would be crunchier so I'd recommend you do the whole box!!!
Health is wealth,