Apple-Walnut Organic Brown Rice Crisp Treats, Gluten and Soy Free

I was major-craving some rice crispy treats today, so I began looking for a healthier version of the traditional recipe. I found some vegan alternative recipes, but none of them seemed just right. So I combined a few different ideas that I found out there and what I came up with turned out to be a delicious treat reminiscent of the traditional Rice Crispy treats that I grew up eating, yet with this new version I didn't have to feel so guilty about eating them. Amazing.

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Apple-Walnut Organic Brown Rice Crisp Treats, Gluten and Soy Free Save
Apple-Walnut Organic Brown Rice Crisp Treats, Gluten and Soy Free
vegan

I was major-craving some rice crispy treats today, so I began looking for a healthier version of the traditional recipe. I found some vegan alternative recipes, but none of them seemed just right. So I combined a few different ideas that I found out there and what I came up with turned out to be a delicious treat reminiscent of the traditional Rice Crispy treats that I grew up eating, yet with this new version I didn't have to feel so guilty about eating them. Amazing.

  • Preparing Time: 30 minutes
  • Total Time: 30 minutes
  • Served Person: 12
vegetarian white meat free gluten free red meat free shellfish free contains dairy pescatarian
  • Carbohydrate 0.515320000435626 g
  • Cholesterol 0 mg
  • Fat 3.06800000259354 g
  • Fiber 0.353600010217129 g
  • Protein 1.25112000105763 g
  • Saturated Fat 0.175136000148051 g
  • Serving Size 1 1 Serving (17g)
  • Sodium 4651.06401336784 mg
  • Sugar 0.161719990218497 g
  • Trans Fat 0.288652000244012 g
  • Calories 32 calories
desserts

Step-by-step

  • Before you start making this treat, keep in mind that you can substitute vegan chocolate chips, other dried fruits, or other types of nuts or seeds instead of the apples and walnuts. This is just a starting point, feel free to get as creative as your heart's desire with these.
  • Start off by spraying a 9X9 baking dish with nonstick spray and set aside.
  • Put the rice cereal in a large mixing bowl and set aside.
  • In a small sauce pan, combine the sugar, corn syrup, and rice milk. Heat over medium-high heat, stirring continuously. When the mixture starts to boil, stop stirring and let it boil for six minutes. Again, no stirring during this time. Watch it closely, it should maintain a rolling, foamy boil.
  • Meanwhile, add the 6 tablespoons of cashew butter to a small bowl and set aside.
  • After the 6 minutes, remove the pan from the heat and immediately add the cashew butter. Stir in until well combined, then quickly drizzle the mixture over the rice cereal, stirring with large spatula until evenly distributed. Fold in your dried apples and walnuts or any other dried additions.
  • Press your rice mixture evenly into your 9X9 pan. Technically you should let this cool completely before cutting into squares, if you're looking for perfection. But if you are like me and don't want to wait that long to indulge, then you seriously don't have to wait. I think it tastes kinda scrumptious when it's still warm.
Operating without a candy thermometer requires relying entirely on precise timing and visual cues during the sugar-boiling phase. Letting the sugar, corn syrup, and rice milk mixture achieve a rolling, foamy boil for exactly six minutes without agitation prevents premature crystallization of the sucrose molecules. Stirring during this boiling stage introduces nucleation sites that cause grainy, hard candy rather than a smooth, pliable binder. Cashew butter emulsifies into the hot syrup off the heat, providing the necessary fat globules to coat the crisp brown rice cereal evenly without weighing down the puffed grains. Pairing these treats with beverages featuring high acidity, such as black filter coffee or a tart hibiscus tea, cuts through the concentrated sweetness of the corn syrup and sugar base. Sharp cheddar cheese also makes an effective counterpoint, offering proteins and salt that balance the dense carbohydrate profile. Utilizing dried apples instead of fresh fruit ensures no excess moisture compromises the structural integrity of the bars, as fresh apples introduce free water that prevents the sugar matrix from setting. Walnuts contribute polyunsaturated fats and a distinct cellular crunch that contrasts with the tender chew of the dried fruit. Pressing the warm mixture into a prepared 9x9-inch baking dish requires a lightly greased spatula to prevent sticking, and while cutting can occur immediately, allowing the pan to cool completely solidifies the sugar-fat network for cleaner square edges. Storing the finished squares in an airtight container at room temperature preserves their texture for up to three days before moisture absorption softens the cereal.
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