This post has been written in collaboration with Free'ist, but all thoughts are my own.
My mum made the Original Rice Krispies® Treats all through our childhood and they’re still a family favourite now.
Can you remember them? The recipe is really simple. I'm sure my mum would be the first to admit she's not the biggest fan of cooking, so I can see why this recipe appealed to her!
It's basically just Rice Krispies®, butter and marshmallows [update: I checked with my mum and apparently she also puts toffee in hers too... no wonder they're amazing...]. All melted together and then set in a baking tray and cut into squares when cooled. I can still see the Tupperware now which we used to sneak our hands into for just... one... more...
Last month I was honoured to be awarded Best Free From & Illness Recovery blog at the Health Blogger Awards 2017. The sponsor of my award was Free'ist. The epitome of Free From food, Free'ist produce delicious chocolate, biscuits, cookies, popcorn and marshmallows that are all sugar and gluten free.
Excited by the delicious range and always keen to expand my repertoire of sweet treats for you guys (and the man at home with the world's biggest sweet tooth!) I've teamed up with Free'ist to bring you four recipes using their products, two of which I'll be sharing with you here on the blog.
When I saw that Free'ist make marshmallows my first thought putting together recipe ideas for this collaboration was back to that childhood snack, which we always called Rice Crispy Cakes (let's ditch the trade marks hey!).
I've kept this recipe just as simple as the original. It's still just three ingredients and its still an easy, no-bake step list to follow.
For added flavour you can make these little treats into chocolate versions too and Free'ist have a gorgeous range including milk and dark chocolates but also hazlenut, white chocolate and strawberry and dark chocolate and orange.
Enjoy experimenting with the flavours! I'd love to know what you think of this recipe. You can buy Free'ist products in Tesco, SuperValu, Morrisons and Holland & Barratt amongst other stockists.
SERVES: Makes 12-16 small squares
PREP TIME: 15 minutes
SET TIME: 20 minutes
- 150g / 2 x 75g packets of Free’ist sugar free marshmallows
- 3 cups / 100g unsweetened rice puffs (I used Kallo Wholegrain Breakfast Puffs, which are 100% brown rice)
- 3 tbsp coconut oil
For a chocolate version:
- 225g (3 x 75g bars) Free’ist chocolate of choice
1. In a large saucepan melt the coconut oil over a low heat. Add the marshmallows and stir continuously until they melt together and combine with the coconut oil. It won’t be a liquid, it will be a fluffy puffy mallow mixture!
2. If you are making a chocolate version, whilst you prepare the marshmallows melt your chocolate. Place the broken chocolate pieces into a small bowl and put the bowl into a saucepan of water over a medium heat. The hot water should heat the bowl and melt the chocolate. Stir until the chocolate is a liquid consistency. Remove from the heat.
3. Remove the marshmallow mixture from the heat and add the rice puffs to the pan, stirring through to evenly coat the puffs with the marshmallow mixture. If you are making a chocolate version, add the chocolate and stir again until chocolate is evenly distributed.
4. In a small greased baking tin (18x20cm is perfect) pour your rice-puff mixture and spread to a height of 5-6cm. Try not to press the mixture down too hard, to keep the lightness of the marshmallow in each square.
5. Leave to set for 20mins at room temperature. With a sharp knife cut into squares. You can keep these in an air-tight container for 3 days.
NB. I did just want to say a couple of words on 'sugar free' as it's a really hot topic and I don't want to get people confused. Free'ist use Maltitol syrup as a sweetener. All sweeteners, whether they're natural, refined, processed etc. are still 'free sugars' and should be eaten in moderation. Check out The Rooted Project's great infographic about 'free sugars' if you're still confused.
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