Oh the weather outside is frightful…but in here we have Cranberry Almond Rice Krispie Treats so that’s delightful…
The meter’s a little off so you have to sing the second line real fast. I’ve been pretty excited about holiday baking coming up since late summer, and this year I have my crave on for rice krispie treats. I know they’re not the healthiest thing, but everything can’t be brown rice. Well actually, these can be brown rice. I just (just!) found out there’s now such a thing as Gluten Free Brown Rice Krispies, and the first time I see them in the store I’ll just start throwing cash at the boxes right in the aisle.
So anyway, rice krispie treats. Yum! Super sweet, light, crisp and the taste of good times in general, and for some reason I want them more than anything this year. But I want to find ways to make them that don’t involve a bag of marshmallows and a stick of butter, and I also need to make interesting and exotic varieties I haven’t sampled before. During the holidays, I am my own bake shop, and I love it.
So this time I thought I’d go with something super festive: tart red cranberries twinkling among crunchy roasty-toasty almonds and crisp (or “krisp”) rice cereal, held together with an agave nectar, coconut oil and almond extract-fragranced syrup. Whew! I feel like I just described a dish to the judges on MasterChef. I think it was “fragranced” that did it.
In other words, cranberry almond rice krispie treats. No marshmallows, coconut oil instead of butter, almond extract instead of vanilla. And they’re amazing! Sweet, nutty, fruity, thick, chewy, crunchy…totally festive, totally holiday and they would be the best krispie treats ever EVER if only they had that super-sticky staying power marshmallow versions have. They hold together well enough to pick up and enjoy, but I wouldn’t mail a batch to anyone because I fear what would arrive would be a box of sticky bits. There was some fall-out, or off, but they’re so delicious and happy I didn’t even care and I hope you won’t either. Just don’t plan on mailing a box to grandma. And now I have an excuse to make more rice krispie treats next week, because I need to come up with some we can mail to grandma.
This is going to be a fun holiday! 🙂
Eat Healthy Eat Happy
1 hrCook Time
1 hrTotal Time
- a very light squirt of nonstick spray
- 3 Tbs coconut oil
- 1/2 c agave nectar
- 3/4 c toasted almonds, and here's how to toast almond slices
- 3/4 c dried cranberries
- 1/4 c dried cranberries
- 1 tsp almond extract
- 4 c rice krispies
- Give an 8"x8" square pan a very light squirt of nonstick. Melt the coconut oil over very low heat in a large saucepan. Add the agave nectar, raise the heat to medium low and bring the mixture to a rolling boil. Boil for about a minute, then remove from heat.
- Sprinkle about 1/4 cup each of the cranberries and almonds in the bottom of the pan. Stir the rest into the agave along with all the remaining ingredients. Toss until everything's well coated.
- Press the mixture into the pan (press hard!), cover with waxed paper and freeze for at least an hour before slicing. And of course, bring them to room temperature before noshing. Store covered in the fridge or freezer.
This recipe is vegan and can be made gluten free; look for gluten free crisp rice cereal.
Per 32g serving: 111 calories (43 calories from fat); 4.8g fat (7%)(0g trans); 0mg cholesterol (0%); 78mg sodium (3%); 16.9g carbohydrates (6%); 1.3g fiber (5%); 1.5g protein; Vitamin A 4%; Calcium 1%; Vitamin C 8%; Iron 16%; Potassium 1%