Puffed Rice Bars

C8A149EE-7390-4F99-8F45-D569C3F6C37F

RECIPE: I’m always looking for good gluten free recipes, and since I’m highly suspicious of gluten free flour, if I find a recipe that doesn’t have it, then I’m sold. This recipe also had the advantage of being lactose free; interesting since I have a workmate that has recently taken on this diet restriction. I swapped black chia seeds for white.

COMPONENTS: I think a complete newbie to cooking would be able to manage preparing the mix for this recipe. You warm a few ingredients, mix in the rest, press it into a pan and then set it in the fridge.

ASSEMBLY: It looked more interesting to coat the slice in a triangular shape. To do this, rather than dipping, I used a teaspoon to drizzle the coating across the slice. Even though I allowed the majority of it to drip off, once they had set in the fridge I took them out and cut off the excess around the edges where it had been resting on the paper to make them a neat shape.

IMPRESSION: This slice tasted great. The gluten free/lactose free people at my office loved it. However, if I made it again I would ditch the cashew nut butter/coconut oil coating because it has a really low melt point. The slice needs to be eaten straight out of the fridge, otherwise it melts all over your fingers. An alternative might be dark chocolate, or no dip at all.

Recipe from Donna Hay

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s