With an eye toward healthful back-to-school fare, we tested the Quinoa Crispy Treats from "Sweet Alternative: More Than 100 Recipes Without Gluten, Dairy and Soy." The book's title says it all for those who are looking for non-allergenic recipes; this treat we tested turned out chewy, rather than crispy.
No marshmallows or corn syrup here. You can substitute other dried fruit, sesame seeds, slivered almonds.
Rice syrup is a less-sweet alternative to corn syrup. It's available at Whole Foods Markets and health food stores.
Servings: 9 2 1/2-inch squares
- 1/2 cup natural peanut, almond, cashew or hemp butter
- 1/2 cup rice syrup
- 1/2 teaspoon vanilla extract
- 3 1/2 cups (7 ounces) puffed quinoa or gluten-free rice puffs
- 1/2 cup finely chopped dried unsulphured unsweetened apricots
Lightly grease an 8-inch-square baking dish with nonstick spray oil.
Combine the nut butter and rice syrup in a medium bowl and microwave on high for 1 1/2 minutes. Stir and microwave for 1 more minute, then add the vanilla extract, puffed quinoa or rice puffs and chopped fruit.
Transfer to the prepared dish and lightly press the mixture to form an even layer. Cool to room temperature before cutting into squares.
Adapted from "Sweet Alternative: More Than 100 Recipes Without Gluten, Dairy and Soy," by Los Angeles chef Ariana Bundy (Whitecap Books, 2006, $29.95).
Tested by Leigh Lambert.
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