Sunday, August 21, 2011
After today I am undecided which leaves you feeling more shattered… a night out on the town or two 5 year-old birthday parties in one weekend?
Both leave you tired, dehydrated and sporting a rather sore head. While I can’t really remember what it feels like after a big night out, it’s been way too many months, years even; I have to say that after attending two 5 year-old birthday parties back to back, I’m leaning towards the later for leaving you feeling more shattered! Phew!
I can’t imagine how full-on it must be if you have anymore than two kids. Not only are there your own kids parties to organise, but there’s all their friends parties to attend as well! One of the mums from kindy that I got talking to the other day said her friend has 5 kids; they had 7 parties to attend this weekend just gone. Seven. Can you imagine that?
Don't get me wrong, I'm not complaining, I think it’s awesome that
I remember when
’s belated birthday party I've been meaning to write up this recipe I came up with for her party. Loosely based on the traditional chocolate rice crispies from back in the 80’s, I wanted to make them ever so slightly healthier while making them gluten and dairy-free too. I opted to use a little brown rice syrup and a handful of natural raisins to sweeten, as opposed to the usual addition of golden syrup. The coconut oil in place of butter adds lovely flavour as well as multiple health benefits. I spooned them into little cases, but I’m sure you could press the mixture into a lined tin and cut it into squares once set also. Ada
They are super simple to prepare and one the kids can help you with too. Prepare them ahead of time; keep them in an airtight container in the fridge and its one less thing for you to think about on the day.
vegan chocolate rice crispies
To toast the coconut spread onto a tray and place in a preheated oven at 180 C/350 F for 5-6 minutes, stirring a few times until lightly golden. I used brown rice syrup because I like it's mellow sweetness, but feel free to use agave syrup, golden syrup or even honey if you are not vegan. Same goes for the coconut oil if you are not vegan; ghee would be another great lactose-free option, or butter if you tolerate. You will need to find natural puffed or crisp rice if strictly gluten-free, regular "rice bubble" type breakfast cereals all contain gluten in the form of malt. Check the labels. * I use Whittaker's 50% dark chocolate.
Makes a gazillion. Approx. 50 small paper cases.
- 1/3 cup (60g) cold-pressed virgin coconut oil
- 3 tablespoons brown rice syrup (or use honey)
- 150g dark chocolate (dairy-free)*
- 1/4 cup (15g) shredded coconut, lightly toasted, optional
- 1/2 cup (70g) natural raisins
- 6 cups (90g) natural puffed rice
Place coconut oil, brown rice syrup and chocolate into a medium saucepan and heat over medium heat, stirring until melted. Remove from the heat and stir in the coconut (reserve a little to sprinkle on top later if desired), raisins and puffed rice. Mix well to coat the rice evenly.
Spoon into mini paper cases and set in the refrigerator for at least 30 minutes, until firm. These are best left chilled until ready to serve and will keep happily refrigerated in an airtight container for up to 1 week.
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apt. 2 baking co