Healthy Puffed Rice Carob Krispies
Sunday morning was another one of those “Holly Homemaker” mornings! As my son played in the family room (bouncing away to the Wiggles on the Ipad) I was preparing tomato sauce, focaccia, and some puffed rice bars for breakfast this week. I was so wrapped up in my cooking fiasco that I didn’t notice that it was snack-time! Of course, I could have just grated some fruit or opened a box of cheerios, but instead I was inspired to make a baby-friendly version of my favourite treat, to which I usually add nuts, carob chips and dried, among the many other ingredients. I needed to whip up a simple yet delicious recipe for my son. They are very sweet but I would swap the brown rice syrup for butter, sugar, or marshmallows (which are loaded with sugar!) any day! I also prefer using carob powder to cocoa powder because it adds a somewhat “caramel-chocolate” flavour. I like to call this snack a cross between Rice Krispie Squares and Cocoa Puffs, but you can let your baby decide for themself (or YOU can decide for them!) All I know is, my son could not get enough of them!
1 tbsp. brown rice syrup
3/4 cup puffed rice (you could also try cheerios)
1/2 tsp. vanilla
1/2 tsp. carob powder (or cocoa powder)
Heat brown rice syrup and vanilla in a small saucepan on medium heat for 2-3 minutes, or until combined well.
Add carob powder and stir in for 1-2 minutes then reduce heat to low.
Add puffed rice and stir in until well-coated. The rice should stick together somewhat but still fall apart or “crumble.”
Serve warm. (As you can see in the pic below, my son was too distracted by his “new” snack that he wasn’t even bothered by the pieces stuck to his face!)
Someone wants more! Recipe verdict: buonissimo!
*To make puffed millet krispie bars simply flatten out mixture in a shallow pan (such as a biscotti pan) and cool in the fridge for at least 2 hours. Remove from the fridge and cut into desired portions. (The bars will be somewhat hard to break so they’re more ideal for older toddlers and adults.)