Healthy Rice Krispy Treat Recipe
My son starts preschool this week and I have been on the search for some healthy, fun, sugar free and nut free recipes to put in his lunchbox.
Look at the ingredients they list on the packet of a LCM bar with NO EXTRA FLAVOURS. The banana and chocolate flavors were much worst. It has Rice Bubbles breakfast cereal (41%)(whole white rice, sugar, salt, barley malt extract, vitamins [vitamin C, niacin, riboflavin, thiamin, folate], minerals [iron, zinc oxide]), glucose, fructose, hydrogenated soyabean oil (antioxidants [320, 306, 304]), sugar, glucose solids, invert sugar, humectant (glycerol), gelatin, flavour, salt, emulsifiers (472e, 472a), skim milk powder.
There is no way I would put this in my sons lunch box SO here is my take.
3 cups brown rice puffs (usually found in the macro isle, otherwise your local health food shop would have them)
1/4 cup honey
1/3 cup coconut oil
1 tablespoon butter
1/2 cup dates, pitted and soaked about 30 minutes
2 tablespoons chia seeds (optional)
1/4 seeds of your choice, I used half pepitas half sunflower seeds.
Mix all the ingredients except the rice puffs in a food processor until a thick paste forms
Warm the paste up on the stove to make sure all the coconut oil has fully melted
Mix the paste into the rice puffs in a bowl (I used my fingers, it was the easiest way)
Press the mixture down into a line baking tray. You can use some glad wrap so it doesn’t stick to your hand if you want.
Place it in the freezer for 20-30 minutes or until it’s fully set.
Cut them up and enjoy. Store the leftovers in a container I the fridge.