Puffed Rice Crispies

I am on my red velvet cake mission as I type — 2 of my 3 rich, velvety layers are baking away and the cream cheese and butter are coming to room temperature for the cream cheese frosting. Yummm!

When I got home from work last night I took a third dose of NeoCitran (a Canadian cough & cold medicine). Our friends in Tulsa turned us on to NeoCitran and now we’re ordering our cold medicine straight from our friends up north. And it sure does help. After passing out on the floor with Lily in front of the TV, I excused myself to the bedroom for a nap. That “nap” turned into a 3-hour deep sleep and the only thing that woke me at 10pm was the lack of dinner in my system.

So as Mr. Prevention was crawling into bed, I was crawling out. After rummaging through the fridge and freezer I settled on one of my favorite foods: cold cereal and milk. Honey Nut Cheerios, to be exact. Sure, not the most wholesome of meals, but I could’ve done a lot worse. The cold milk felt so good on my sore throat, followed up by another warm, lemony 8 ounces of NeoCitran and then I was off to bed for another 8 1/2 hours. I think I needed the sleep. I am now rested and feeling about the same (not terrible, not great…just a sore throat, achy, and sleepy), but ready enough for a hair appointment and red velvet cake baking 😀

Another food that sounded good to me during this time of sickness was rice krispie treats. I then recalled a recipe Samantha had posted for Puffed Rice Crispies and that gave me the perfect excuse to make these treats and finally use up a box of Kashi puffed cereal that has been taking up shop in my pantry for way, way too long (still crunchy, though!).

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Puffed Rice Crispies slightly adapted from Bikini Birthday

2 cups puffed brown rice cereal
1/2 cup honey or agave
1/2 cup almond butter
1/4 cup pepitas
1/4 cup raisins
1/4 cup sunflower seeds
1/4 tsp salt

Directions:

Mix together the dry ingredients.

Melt the honey and almond butter together in the microwave then add to the dry ingredients. Mix well then press evenly into a greased 8×8 baking dish. Allow to firm up in the fridge. Cut into 16 squares.

Nutrition Information (per square): 118 calories; 6.3 g. fat; 0 mg. cholesterol; 45 mg. sodium; 14.6 g. carbohydrate; 1.3 g. fiber; 3.3 g. protein

Result: These were so sweet, they felt sinful! I love the use of natural sugars and healthy proteins and fats in the way of seeds, which also too add the perfect crunch! These are also quick & easy as the require no cooking/baking! Always a plus! Plus, I think they are plenty sweet for a dessert, and could double as a quick snack or even a breakfast item. Enjoy!

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Lily and I are finishing up the red velvet cake…it’s frosting time!! 😀 I have a red finger and she has red specks on her white fur around her mouth. Bowl-lickers, guilty we are!!

Question: What’s your favorite all-natural sweetener?

Hands-down, honey!

Happy Saturday,

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9 Comments

  1. February 12, 2011 / 9:20 am

    Some days just call for honey nut cheerios. I swear it.

    I hope you’re feeling better love! And I can’t to see that red velvet cake. I’m kind of red velvet-obsessed, after all.

    My favorite all-natural sweetener is agave. Love these bars!

    Thanks so much for your tips! They are awesome. I’ll be posting them on Monday!

  2. February 12, 2011 / 9:48 am

    Sorry you are not feeling well, but I’m glad the Canadian meds help! The red velvet cake sounds wonderful!!!

    Have a good weekend!

  3. February 12, 2011 / 10:49 am

    Hope you start feeling better soon!
    Honey is my favorite too.

  4. February 12, 2011 / 11:36 am

    Beautiful photo Nicole! And that’s a tough one…If I weren’t to go with maple syrup, I’d say honey.

  5. February 12, 2011 / 8:05 pm

    Ooo I cannot wait to see how your red velvet cake turns out–sounds like heaven! 🙂

  6. February 13, 2011 / 1:53 am

    Those treats sound so good and easy too! I like easy and keep most of those ingredients stocked all the time. Hope you feel better soon! Well wishes being sent your way girlie.

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