Wednesday, August 31, 2011
Sam is sensitive to corn, so I can't make Rice Krispie Bars for her since the marshmallows are made from corn syrup. I've wondered how to get around this for a long time (years, actually) and recently I figured it out. I decided to try using agave sweetened Sunflower Seed Butter as the binder for the Rice Krispies. Sure enough, it worked! The bars set firm in the fridge, and when I cut them and take them out of the pan, they leave behind just a few crumbles. They are really good! And perfect for a child with a corn sensitivity or allergy.
Sunflower Butter Crispy Bars Recipe
1/3 cup Sunflower Seed Butter (MaraNatha brand - it's not sweetened)
1/4 cup light agave nectar
2 cups Rice Krispies cereal
In a medium pot over Medium Low heat, add the sunflower seed butter and agave nectar and stir it constantly, mixing thoroughly, for about 2 minutes (don't let it burn or boil). Turn off the heat and add the Rice Krispies cereal, gently mixing it all together. Pour it into an 8x8 square baking pan and use a spatula to press the mixture evenly into the pan. Put it in the refrigerator for 2 hours to set before cutting and serving. Store bars in the refrigerator or freezer (they freeze well).