[Post #37 for 365 days of Vegan, Gluten-Free, Portable Power Pucks]
You may like me less after you read this confession.
When I was about 8, I had a friend (let’s call her Gladys, because I don’t, in fact, know anyone named Gladys). Gladys and I were only casual friends, getting together after school a few times to play boards games or ride bikes. Nevertheless, I was desperate to spend the night at her house, for one reason only.
Her kitchen pantry full of sugary cereals.
My mother was a die-hard Co-op shopping, vegetable-growing, whole grain bread-baking mother. She never, ever bought sugary cereals. Never. Ever.
I wanted sugary cereals. So I managed to get that invite from Gladys and ate Lucky Charms and frosted flakes for breakfast the following morning. And thought they were gross.
The upside was that Gladys and I had a great time and became much better friends. Also, her mom, who did not cook at all, made us no-bake cookies. Namely, peanut butter rice crispie treats. And they were awesome.
All of that leads up to today’s post, my riff on nut butter rice crispie treats, amped up with protein powder. They look pretty yummy:
And they taste even better.
Even a certain skeptical spouse and picky child were ecstatic.
I am sure you probably have nostalgic rice crispie treat memories, and I am happy to declare that these treats will bring sweet satisfaction, all for a mere 92 calories per puck and a bonus of 5.1 grams of plant protein.
I don;t think I’ll ever make rice crispies in anything other than my muffin tin from here on out. It eliminates the cutting into bars step, plus it allows for perfect portioning. The pucks come out of the muffin cups with almost zero effort, too.
Here’s to a healthy (and delicious) dose of nostalgia!
- 2 cups crisp rice cereal (certified GF--I used this-- as needed)
- ¼ cup vanilla brown rice protein powder (I used this; see my note for options)
- 3 tablespoons creamy nut or seed butter (I used almond butter)
- 3 tablespoons brown rice syrup
- Optional: 1-2 tablespoons semisweet chocolate chips, melted
- Grease or spray 8 cups of a standard muffin tin.
- In a large bowl, stir together the cereal and protein powder.
- In a small saucepan set over medium heat, cook and stir the nut/seed butter and syrup until mixture begins to bubble. Cook and stir for 30 seconds longer. Immediately pour over cereal mixture, stirring to coat thoroughly. Immediately scoop into prepared cups (I used a 1/4 cup muffin scoop). Use greased fingers or flat side of measuring cup to tamp down mxture into cups. Cool completely and the remove from muffin cups. If desired, drizzle tops with melted chocolate.