I loved rice krispie squares as a kid. I remember pulling up a chair to the oven so I could see my melt the marshmallows and the butter and stir together the rice krispies. They were so easy to make, but sadly, full of processed ingredients and high in sugar.
And even worse, you can now buy pre made rice krispies which contain even more junk and artificial ingredients. These are what most parents are sending their kids off to school with as treats!
Enter, the all grown up rice krispies! They are insanely delicious and kid friendly approved (my nieces approve all my treats), but they are super satisfying and loaded with more ‘adult’ friendly (and waist friendly) ingredients!
With almond butter (healthy fats) and unprocessed natural sugar (maple syrup), plus a few simple and natural additions, like cinnamon, vanilla and coconut; these treats are waaaaaay better than what Kellogg’s is serving up!
Plus, they are gluten free. Huge bonus!
I whipped these up last week in literally 5 minutes. They lasted 1 day and so I made a fresh batch to bring up north for the long weekend. Again…they didn’t last long!
Hope you enjoy them as much as I do! 🙂
All Grown Up Rice Krispie Squares
- 1/2 cup almond butter (try sun butter for nut free version)
- 1/2 cup maple syrup (the real s**t, not aunt jemima's!)
- 2 tbsp shredded coconut
- 1 tsp cinnamon
- 1 tsp ground vanilla bean
- 3 1/2 cups Natures Path gluten free crispy rice cereal
- 1/4 cup chocolate chips, melted (optional, can use for drizzle)
- In a medium saucepan over low heat, melt together the almond butter and maple syrup. Stir together until well combined.
- Once melted, add in coconut, cinnamon and vanilla. Stir well.
- Lastly, add in crispy rice cereal and mix until well combined and cereal is completely coated with almond butter mixture.
- Transfer to an 8x8 baking dish lined with parchment paper.
- Pour into dish, press down into pan and place into the freezer to set. *If you are drizzling chocolate on top, place in freezer. Otherwise, place in fridge to set.
- Leave in freezer for 5 minutes, then remove and drizzle with melted chocolate. Place back into freezer to harden chocolate, for approximately 10 minutes.
- Let sit for 5 minutes before cutting into desired squares.
Holistic Wellness https://holisticwellness.ca/
Boo-ya!! These cookies freakin’ rock!
I don’t know about you but my cupboards are always stocked with cacao. I use it a lot! From smoothies, to cookies, cakes, bars, and all kinds of desserts, cacao is my go-to chocolate saver.
Did you know that cacao is one of the richest sources of Magnesium? Yup! It’s true!
Magnesium serves many, many functions in the body. From detoxification, to relaxation and sleep, this mineral is uber-importante!
Personally, I recommend supplementing with magnesium (magnesium bisglycinate is my preference). I take 400mg before bed to help with sleep and relaxation and to help relieve muscle soreness. Nothing like waking up in the middle of the night with a calve muscle cramp. You know what I’m talking’ about! It ain’t pretty. In fact, it really sucks.
And ladies, if you’re dealing with PMS cramps, be sure to take magnesium a week prior to your period. Not only will it help with cramps, but breast tenderness too.
OK… now onto the baking! 🙂
These cookies, which freakin’ rock, (did I say that already?), are super soft and chewy and loaded with some incredible superfood goodness. They lasted ONE day in my house! They are also amazing crumbled and served on to of my Vanilla Maple Chia Pudding. They are Paleo approved and could be vegan if you substitute the egg for a ‘flax’ egg.
Cacao Walnut Superfood Cookies
- 1 1/4 cups almond flour/meal
- 1 teaspoon baking powder
- 1/4 cup Cacao Powder
- 1/4 cup Cacao Nibs
- 1/4 cup walnuts, chopped
- 1 cup Shredded Coconut
- 1/2 tsp Vanilla Powder
- 1 tsp cinnamon
- Pinch of Himalayan sea salt
- 1/2 cup maple syrup
- 3 tablespoons melted Coconut Oil
- 1 egg or vegan egg substitute
- Preheat your oven to 375F and line a baking sheet with parchment paper.
- In a large bowl, mix almond flour, baking powder, raw cacao, vanilla and cinnamon.
- Stir in cacao nibs, walnuts and shredded coconut.
- Whisk remaining wet ingredients, maple syrup, egg and coconut oil in a bowl and add to dry mixture. Use a large spoon to combine.
- Scoop out tablespoon sized mounds onto your baking sheet and gently press down.
- Bake for 10-12 minutes, less time for more chewy cookies, more if you prefer a crunchier texture. Let cool for 10 minutes before serving.
- *To make flax egg - One egg equals = 1 tablespoon flax meal plus 3 tablespoons water. In a small bowl, add flax meal followed by water, stirring as you go. Place mixture in refrigerator for at least 15 minutes to allow mixture to bind. Once mixture is set, replace with egg in recipe.
Holistic Wellness https://holisticwellness.ca/
Have you ever read the ingredients on store bought chicken fingers? It’s not pretty! From sugar, to high salt and a ton of preservatives, (not to mention some very unhealthy omega 6 oils which are PRO inflammatory), I decided to whip up a batch of my own!
These chicken fingers are deeeelicious! I made a very large batch as my boyfriend and I wanted leftovers for lunch the following day.
Feel free to adjust the ingredient servings to your specific needs. Mary’s Crackers Breadcrumb mix was perfect for this recipe! They are gluten free, GMO free, dairy free and organic! They gave the fingers a perfect crispiness 🙂
|Crispy Gluten Free Chicken Fingers
(recipe adapted from JulieDaniluk.com)
- 2 cups gluten free breadcrumbs (I used Mary’s Crackers Crumbs)
- 3 organic chicken breasts, skinless and boneless
- 1 tsp dried oregano
- 1 tsp dried thyme
- 1 tsp onion powder
- 1 tsp smoked paprika
- 2 garlic cloves, minced
- 1 can organic pumpkin purée
- Sea salt and pepper
1. Preheat your oven to 375°F and line a baking sheet with parchment paper.
2. Place the breadcrumbs in a medium sized bowl along with all seasonings. Mix well.
3. In another bowl, add the pumpkin puree.
4. Cut chicken into 3-inch strips and place the chicken pieces into the pumpkin purée and coat well. Transfer one piece at a time into the crumb bowl and coat chicken strips evenly
5. Place on the baking sheet and bake for 12 minutes, then turn chicken over and bake for another 10 minutes, or until no longer pink. *Gently turn chicken as breadcrumb mixture is delicate and can fall off of strips.
* I used 3 large chicken breasts, which made a ton of chicken fingers. Based on how much chicken you use, you may need more or less of the breadcrumb mixture.
Finger lickin’ good!
Happy Cooking 🙂
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