Vegan Rice Krispie Treats are a Drool Worthy Makeover of Your Childhood Fave

Vegan Rice Krispie Treats Recipe
iStock/bhofack2

Rice Krispie treats are reminiscent of childhood snacking. But they weren’t as wholesome as they tasted. Sure, they were cereal based, but they were smothered in sugary marshmallows and butter, so they were more of a sugar rush than anything else. Even so, it’s hard not to crave Rice Krispie treats, even as an adult. Luckily, with a few tweaks, these yummy treats can take a deliciously healthy turn, so you can indulge in a childhood favorite (but with the metabolism of an adult).

Rice Krispie Treats: The Better Way

These vegan Rice Krispie treats feature quinoa, nut butter, seeds, and coconut, and get lightly sweetened with brown rice syrup.

Original Rice Krispie treats call for the Kellogg’s cereal. Naturally, the cereal’s main ingredient is rice. However, it’s the second ingredient on the list that makes a seemingly harmless cereal lose its charm: sugar. And for those with gluten sensitivities, take notice: Kellogg’s Rice Krispies cereal contains malt.

To avoid packing in sugar and gluten when you can easily avoid it, purchase a gluten-free puffed brown rice. I used Arrowhead Mills’ version for this recipe.

Meanwhile, these treats are sweetened with brown rice syrup. Like most high-calorie sweeteners, brown rice syrup must be used in moderation and cannot be considered fully “healthy” just because it’s derived from brown rice. However, brown rice syrup contains no…

Five-ingredient recipes are irresistible but in pursuit of simple, you could miss sensational

Melissa Joulwan's Tiki Dogs recipe contains five ingredients – plus a few more.
Melissa Joulwan’s Tiki Dogs recipe contains five ingredients – plus a few more.

The lure of the 5-ingredient recipe seems irresistible. Short list means simple, right? With a possible three out of five already in your pantry. That single recipe subcategory accounts for a lot of scrolling through the websites of All Recipes, Eating Well, Good Housekeeping and Rachael Ray, Southern Living, Food Network — you name it.

I am scratching my head about this, though, because I see 5-ingredient recipes that should have asterisks. They are the culinary equivalent of fake news. With notable exceptions, the recipes don’t count water, basic seasonings, oil. Why?

I am looking at a “5-ingredient” recipe for Simple Roast Chicken with Garlic and Lemon at JustATaste.com: the bird, a lemon, butter, rosemary sprigs, garlic. Except any cook worth her salt and pepper knows what’s missing from that lineup. The S&P are in the directions, however. I have the “Quick-Shop-and-Prep 5 Ingredient Baking” book from a couple years back, and its Spiced Chess Pie calls for 13 ingredients. Milk, cornmeal and ground allspice are in boldface, signaling to those who read the foreword that those items need to be purchased; the premise of the book relies on your stock of flour, sugar, butter, ice water, eggs, vanilla extract, cinnamon, ground ginger, salt and nutmeg.

Deb Lindsey for The Washington Post
This recipe for Brussels Sprouts Pasta with Whole-Grain Mustard has five ingredients – plus a few more.

The 5-ingredient phenomenon makes me wonder what home cooks really want when they type the phrase into their search fields.

“It feels like a scam, a little,” says Suzanne Rafer, executive editor and director of cookbook publishing for Workman. “I’m not a believer in limiting . . . . If it’s going to take six or seven or eight ingredients, so be it. Our deal is, no matter how many you put in, you want it to taste good in the end.”

Not a scam for everyone, perhaps. There is cooking for sustenance, and there is cooking for satisfaction. Overlap is desirable, but often, someone who has to get weeknight meals on the table will look at the clock, do the math and try to reduce the effort one way or another.

The 5-ingredient mode is hardly a stretch for drinks, fruit-and-yogurt desserts, sides. Seasonal produce at its peak doesn’t need bells and whistles or magical transformation. Keeping main-dish recipes “ingredient-simple,” on the other hand, typically relies on using very good components, or it can mean a missed opportunity to enhance flavours.

“People are looking for quicker and easier shortcuts all the time,” says Lisa Ekus, the force behind her eponymous literary agency, which launched Ronni Lundy’s well-received “Victuals” last year. “But you can’t have cheap – meaning economical – and fast and good. Something’s got to give.”

What often gives is a pronouncement of “delicious.” Or the complexity that multiple and complementary spices can bring. Or the control over sodium or fat in the shortcut, store-bought products the recipe calls for, such as a pasta sauce, marinade or frozen pie dough. A short list doesn’t necessarily translate to quick or uncomplicated: Think slow cooker or sous vide or a range of required knife skills.

Deb Lindsey for The Washington Post
This dairy-free, spoonbread-type side dish is called “porkkanalaatikko” in Finnish, which translates to “carrot bake.”

Ekus echoes Rafer’s bottom line: “The question in the end is, is it good? Rozanne Gold is one of the few who did it really well.”

Yes, she did. The New York chef’s “Recipes 1-2-3” won a James Beard award in 1996 and forecast a two-decade trend. (Fun fact: It gave rise to the Minimalist column in the New York Times food section, which Gold had to pass on writing because she was revamping the Windows on the World menu at the time.)

She followed up with another eight books in the “1-2-3” vein that were translated into several languages. Her Mahogany Short Ribs in WaPo Food’s Recipe Finder continue to be a revelation for readers every time we happen to mention it in a Free Range chat. But none of those recipes – including the ribs – listed water, salt and pepper as ingredients.

“The idea of ingredients you can count on the fingers of one hand has to do with cooks not being intimidated,” says Gold, now 63 and working on her master’s in poetry. “It’s code.” Her 3-ingredient recipes were, in part, a reaction to an era of “pile-up” on restaurant plates that masked true flavours, she says, as well as a personal challenge to exploit an ingredient to the max – an exploration of all the ways, say, asparagus can taste in raw and cooked forms.

What matters is how the ingredients interact, Gold says. “There needs to be some experience and knowledge” in that guiding hand, and she is heartened that “it’s the mettle of a chef to cook more simply these days.” She recently produced a collection of balanced, “incredibly complex” (in flavour) 5-ingredient recipes for Cooking Light that did not count the water, oil, salt and pepper used. Would “9-Ingredient Recipes!” sound as appealing?

Which brings me to the accompanying recipes. All of them contain 5 ingredients – plus a few more. None of them are complicated; some are downright quirky. Each offers flavours that are true to their ingredients. If you like even one or two of the dishes, the lesson might be: Look beyond the sheer numbers of ingredients, with an eye on the total sum.

SALTED CARDAMOM DRINKING CHOCOLATE

 Deb Lindsey for The Washington Post
Deb Lindsey for The Washington PostSalted Cardamom Drinking Chocolate.

As the recipe’s author says, the challenge here is to find a salt that will land on the surface of your drink without sinking or dissolving. A flaked salt works best in this surprisingly dairy-free beverage.
What’s the difference between hot cocoa and a drinking chocolate? Hot cocoa is made with cocoa powder, and the latter is made with whole chocolate as well, which contains both cocoa solids and cocoa butter. Drinking chocolate typically tastes much richer as a result.
Adapted from “Bitterman’s Craft Salt Cooking: The Single Ingredient That Transforms All Your Favorite Foods and Recipes,” by Mark Bitterman (Andrews McMeel, 2016).

One 13.5-oz or 14-oz can coconut milk (not shaken, not low-fat)
3 cups (750 mL) water
1/4 cup (50 mL) sugar
1 tbsp (15 mL) cardamom pods, cracked
1/2 cup (125 mL) unsweetened cocoa powder (do not use Dutch-process)
8 oz bittersweet chocolate (at least 60 per cent cacao), broken into pieces
6 pinches flaked salt (see headnote)

1. Use a spoon to skim the cream from the top of the opened can of coconut milk and place it in a liquid measuring cup. Add enough of the liquid left in the can to yield 1 full cup. Reserve what’s left for another use, if desired.
2. Combine the water, sugar and cracked cardamom pods in a medium saucepan over medium-high heat. Once it comes to a boil, cook for 1 minute, then remove it from the heat and let it steep for 5 minutes.
3. Use a slotted spoon or small strainer to find and discard the cardamom pods, then stir the cocoa powder into the saucepan. Place over medium…

50 Best Weight-Loss Tips

What to know the one secret to losing weight? The secret is — get ready for it — there is no one thing that does it. It’s a lot of little things that add up to big results. And here are some ideas.

  1. Follow the 80/20 rule, which means eating clean 80 percent of the time and indulging a little 20 percent of the time.
  2. Every time you get an urge to eat when you’re not hungry, do 10 push-ups.
  3. Choose a whole-wheat wrap instead of two slices of wheat bread.
  4. Chew gum while cooking to keep from snacking.
  5. Keep cut-up fruits and veggies in the fridge to grab for snacks or easy meals.
  6. Sit on a yoga ball instead of a chair to work your core. Or get one of those standing desks.
  7. Eat in front of a person rather than a screen. It cuts down on mindless eating and makes you more accountable for each bite.
  8. Make 150-calorie nonperishable snack packs to keep in your purse, gym bag, and office drawer. Nuts are a great option since they keep you fuller longer and boost your metabolism.
  9. When making cookies, bake half the batch and scoop the rest into ice-cube trays. When your sweet tooth kicks in, pop out one and bake it to satisfy your craving without breaking the calorie bank.
  10. Use veggies like carrots, roasted spaghetti squash, or zucchini in place of spaghetti.
  1. Halfway through your meal, stop and drink some water and decide if you’re really hungry for the rest or if you’re just eating it because it’s on your plate.
  2. Don’t just stand there! Do squats while brushing your teeth, calf raises while standing in line, or lunges while chatting on the phone.
  3. Add protein powder to sweet recipes (like these Rice Krispies treats) to boost the nutrition.
  4. Keep weights in the living room so you can do some reps while watching TV.
  5. Instead of cream cheese or butter on bread or bagels, spread almond or peanut butter. The healthy fats satiate hunger and can decrease belly fat.
  6. Choose wet snacks such as melon, peppers, cherry tomatoes, or celery. Their water content will fill you up and prevent bloating.
  7. Make your own low-fat ice cream using frozen bananas and peanut butter or luscious cherries and chocolate.
  8. When nature calls, use a bathroom on a different floor to make…

Once You Start Baking With Avocado, You May Never Go Back to Butter

Full of omega-3s and vitamin E, avocados taste perfect when thinly sliced on a salad, thrown in a fruity smoothie, or paired with salty sunflower seeds. Yet another way you can incorporate the ever-versatile avocado into your culinary life: as a substitute for butter.

When baking, substitute half the amount of butter in your recipe for mashed avocado. If you substitute the whole amount, you’ll end up with flatter results. To help you figure out how much you’ll need, it helps to know that one avocado yields about three-quarters of a cup. Substituting butter with avocado not only lowers the calorie content — half a cup of butter is 813 calories, and the same…

How to make pancakes?

How to make pancakes?

How to make pancakes?

What are the best and the easiest pancake recipes out there? What toppings can you make for them? Where to start with this cooking? Learn everything about it here.

No wonder so many people wonder how to make pancakes with flour. Pancakes are perfect for breakfast with your tea; they also go very well for times when friends come over. And of course, families with children know how much children love eating pancakes. That’s why we have created a list of easy recipes for pancakes which you will love.

Don’t worry if you’re a busy mum or a working bachelor. With our simple pancake recipe and affordable ingredients, you can make them without any help and in no hurry at all.

So, let’s see how to make the best pancakes in the whole world.

Simple traditional pancake recipe

Ingredients:

  • 1 ½ cups of flour
  • 3 tbsp. sugar
  • 1 ½ tsp. baking powder
  • ½ tsp. salt
  • ¼ tsp baking soda
  • 1 cup milk together with 2 tbsp. milk
  • 4 tbsp. melted butter
  • 1 egg

How to prepare pancakes:

Start with whisking the five three ingredients on our list. Whisk until they turn into a homogenous mixture. Take a different piece of plate and mix milk, butter and an egg. Combine these two dishes and keep mixing them until they turn into one mass. This will be enough to make at least eight pancakes, depending on how thick you like them.

READ ALSO: Naij.com Recipe: How To Make Delicious Fruit Cake

Then take some of the batters and fry it for at least four minutes on one side, and then two more minutes on the other side.

Add some toppings to your pancakes, and you are ready to serve them for breakfast.

By the way, as a bonus, we will introduce you to the most amazing topping ideas you can try making at home.

make pancakes
make pancakes

How to make pancakes?

Another perfect recipe of pancakes for busy people

Ingredients:

  • 6 cups of flour
  • 1 ½ tsp. baking soda
  • 1 tbsp. salt
  • 3 tsp. baking powder
  • 2 tbsp. sugar
  • 2 eggs
  • 2 cups kefir
  • 4 tbsp.butter

Steps to take:

First of all, we believe that it’s worth mentioning that when combined, the first five ingredients on our list can be saved and used for the next three months for occasions when you feel like making pancakes. Therefore, you will have to mix all of the ingredients in a separate bowl and put aside until you start making pancakes.

Then proceed to make the rest of the ingredients into pancakes. First, mix kefir with egg whites until they become the homogenous mixture.

Then whisk egg yolks and the butter which was melted before the time you start cooking. Now mix the two bowls together and wait until they turn into thorough mass. However, make sure you only took two cups of the dry mixture and combined it with the rest of ingredients.

Put some butter on the drying pan or any special equipment you use for that matter. Put some batter on the pan and fry for a couple of minutes until done. Then flip it over and leave for some more time until the bubbly surface.

Two cups of the mixture can be enough for about twelve servings. Enjoy!

easy pancakes
easy pancakes

How to…

This dog smells trouble for diabetics

Ms Chew learnt to train her dog Butter to pick up the smell of someone having low blood sugar levels, with the help of people on online forums. Butter has even nudged her awake at night when she was fast asleep and had no idea her blood sugar levels were low. She is currently working with four people to train their dogs.ST PHOTO: CHEW SENG KIM

Whoever said you can’t teach an old dog new tricks has never met 10-year-old Butter.

In the past six months, the mixed breed canine has learnt to raise the alarm whenever Ms Stella Chew’s blood sugar levels fall to a critical low – even if its owner does not notice it herself.

Ms Chew, 37, began researching online and training Butter as a diabetic alert dog when she was diagnosed with Type 1 diabetes last June.

Now, the financial technology consultant is helping to train the dogs of other diabetics free of charge, so as to help them better cope with the chronic illness.

Many people with diabetes – especially Type 1 diabetics, whose bodies are unable to produce insulin – are prone to hypoglycaemia, when blood sugar levels become too low.

Hypoglycaemia can come on very suddenly and be dangerous, so any effort to reduce the number of episodes a person might have is a good idea.

“You start to tremble or become incoherent, and your body tends to go into panic mode,” Ms Chew said.

“One time, it happened when I was sleeping and I was struggling to get up and broke out in a cold sweat.”

Awesome Nutella Cake Recipe with Strawberry and Ricotta

Nutella Cake Recipe

Nutella Cake Recipe with Ricotta is a combination of two moist layers of chocolate sponge bursting with delicious ricotta cream surrounded by Nutella topped with juicy strawberries. This is every bite as rich as a dessert should be…Spoil your family and friends nd make this delicious Nutella Strawberry Cake with Ricotta.

Watch the Nutella Cake video recipe:

Nutella Strawberry Cake

Ingredients:

Cake Mix

200ml milk
150g white sugar
160g flour
3 eggs
3 tablespoons of Nutella
2 teaspoon of Baking Powder
1 tablespoon of butter

Topping & Filling

400 – 500g fresh large strawberries
500g fresh ricotta
1 x lemon
3-5 tablespoons of caster sugar
Cinnamon (as much or as little as you like!)
6 tablespoons of Nutella

Utensils:

2 x medium mixing bowls
2 x small mixing bowls
Sharp, long knife
1 x fork
1 x tablespoon
Whisk
Cooking brush
Non-stick round baking tray (with removable bottom)

Method:

The Cake

1. Preheat the oven to 180 degrees.
2. Crack 3 eggs into a mixing bowl, add 150g sugar and mix well.
3. Add 200ml milk and mix quickly using a whisk.
4. Add baking powder to the flour and mix it through using your fingers.
5. Add 160g flour to the mix plus a pinch of salt and whisk together really well.
6. Next, drop in 3 tablespoons of Nutella and mix through.
7. Melt a tablespoon of butter in the microwave, then dip a cooking brush into it and paste this on the base and sides of the cake tin.
8. Add a small handful of flour to the centre, covering the base by moving it around and tapping the base, covering…

Why You Need to Be Eating Fat If You Want to Lose Weight

The secret to dropping pounds, reducing your risk of heart disease, and feeling better overall may just be filling your plate with fats. While eating more fat doesn’t mean drowning your veggies in butter, it does mean focusing on two types of “good” fats: MUFAs, or monounsaturated fats, and PUFAs (polyunsaturated fats), which include omega-3 and omega-6 fatty acids.

Why are good fats so, well, good for you? For one, unsaturated fats contain disease-fighting antioxidants like vitamin E, and have been shown to help lower bad cholesterol levels to reduce your risk of heart disease. Plus, omega-6 and omega-3 fatty acids are important for keeping many of our body functions, like our immune system and heart, in top shape. If you’re trying to drop pounds here’s another important reasons to embrace good fats: MUFAS have been shown to help burn away belly fat.

While MUFAs and PUFAs reign supreme, a little bit of saturated fat in your diet may not be as bad as previously thought. Recent studies have suggested that saturated fats in foods like milk, cheese, and meat may not be as harmful as previously thought, after a analysis found no correlation between a high saturated fat diet and an increased risk of heart disease. Coconut oil, a plant-based saturated fat, has actually been shown to raise levels…

Swap This Way: Gingery Nut Butter Cookies

cookie

The classic sweet treat gets an unexpected upgrade.

Crumbly or crisp, warm or ice-box cold, cookies take the cake any day, which is why there’s nothing I look forward to more than a good old fashioned holiday cookie swap. This year, I plan on making my classic sugar cookies, pecan sandies (my grandmother’s recipe) and this gingery nut-butter based treat I came up with while playing with classic peanut butter recipes.

Think of it as a ginger snap meets peanut butter thumbprint. You can use powdered ginger spice or fresh ginger and play with the amount to suit your tastebuds. I like a lot of zing so I tend to go heavy on the ginger. The Maldon salt finish (sprinkled on top of each cookie before baking) adds texture, detail and that little bit of salinity that brings the whole…

A Ridiculously Easy Way to Make Mashed Potatoes Healthier

Thanksgiving just doesn’t feel like Thanksgiving if there isn’t a huge plate of creamy mashed potatoes on the table. Filled with butter, cream, and more butter and cream, it’s not exactly the most waist-friendly dish when you go in for seconds. A simple way to lighten up the dish without sacrificing flavor is to be picky about what variety of potato you use.

Instead of oft-used Russet potatoes, go for Yukon Golds or Yellow Finns. It might seem peculiar that switching out the type of potato makes a difference, but these smaller varieties are naturally creamy and sweet, and their skins taste like butter, which allows you to cut down on the amount of…

Thanksgiving Biscuits

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By now you may be knee-deep in “de-friending” folks over the election, or quite possibly planning your relocation to Canada, eh? Considering that off-grid home in the middle of the woods yet? If so, I know a guy…

Perhaps the last thing on your mind is Thanksgiving dinner, but I’ve got more bad news for you, Thanksgiving is days away. Boy how time flies when the world appears so uncertain.

Biscuits can be a challenge despite their simple ingredients and mixture method. Even the best recipes can produce “dry and crumbly”, or “too doughy and flavorless” results. The ratio of flour to butter vary little among recipes, it’s the actual preparation that makes the most difference. The trick? Handle the dough as little as possible.

Basically you want to treat your dough like the neighborhood cat, a couple of gentle pats, then let that thing go. You”ll look at your sticky dough and curse me, thinking, “how can this possibly come together?” Simply flour your counter generously, scrape your dough out with a spatula and drop it onto your floured surface, pat the top to form a circle, cut and bake. Voila.

Happy Thanksgiving!

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Title: Thanksgiving Biscuits
Author: Doughmamma
Prep time: 15 mins
Cook…

The Great Potato Debate: Idaho Vs. Maine

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A recent poll revealed that Americans are more divided than ever during this Thanksgiving week. Perhaps most contentious is the debate over which potatoes to serve: Idaho or Maine.

Holiday meals won’t be complete without a cube of real butter melting in the center of a heaping bowl of mashed potatoes next to an industrial-sized pitcher of homemade gravy. These simple pleasures make life worth living.

My grandparents and parents were potato farmers in Idaho, and I knew that the state produced the best spuds in the world. Recently that opinion was challenged when I met Molly Stevens, a humor writer from Bangor, Maine. She’s proud of her state’s potatoes and had the audacity to send me a list of reasons Maine spuds are better than Idaho potatoes.

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Her half-baked view fried my tater tots, and I considered mashing her list of reasons into a stew of discarded peelings. But, I decided to vegetate on the harvest of ideas and hash over the rebuttal to her dig. We met at the Erma Bombeck Writers’ Workshop in Dayton, Ohio, and proceeded to duplicate the “shrimp scene” from the movie, Forest Gump.

“We like our spuds baked, mashed, fried, scalloped, in salad, and grilled,” I said.

“Well, we like ours so much we have twice-baked spuds, and we add them to casseroles, soups, stews, and hash,” she answered.

“Everyone knows that Idaho potatoes make the best potato chips, pancakes, and gnocchi,” I replied.

“Well, have you ever eaten loaded skins made from Maine spuds or dropped them into a pot at a crab boil? You’ll fall on your hoe and declare that we have the better potatoes.” Molly was passionate about her potatoes.

To offer a balanced debate on the fate of the great potato, here are our facts, beginning with our formidable childhood work in the fields:

Molly: I grew up on a potato farm in Northern Maine and started picking potatoes when I was five years old. I got to drive the tractor until ‘The Incident’ when I drove the tractor over the bank taking a wide turn at the end of the row. Luckily there was no rollover to recall but I can still hear my Dad shout “Balls!” which was his go-to word when he was upset and the harshest language I ever heard him utter.

Elaine:
I grew up on a potato farm outside the village of Wendell, Idaho. Schools were closed for two weeks in October so everyone could help with the harvest. My job was to stand on the back of a lumbering harvester pulling weeds, vines, and rocks off the spuds as they tumbled over rattling chains into the trucks. The job brought added challenges of dirt, wind, noise, and cold temperatures, but no one complained. Children in those days were hungry to work because the parents usually said, “No work. No dinner.”

Molly: The staple on our table morning, noon and night was the lowly and delicious potato. I was vaguely aware that another state in the union touted itself the top potato grower. According to my jigsaw puzzle…