I think it's sometimes easy to over think allergy-friendly cooking. While most ingredients are easy to swap out, it's also easy to think it can't be done, & then not try it because of that. I've definitely done that multiple times. Rice Krispy treats, for example, are something I've tried very few times- when I was really eager to make a corn-free, gluten-free, soy-free, etc. dessert. They never tasted that great & after a few tries, I never made subsequent attempts. Because of that, I kind of forgot about them, even as we've added corn, wheat & soy back into Ry's diet. Well, not no more. The other day, I looked at a bag of marshmallows & was pleasantly surprised at how easy these little buggers are to whip up. I replaced the butter with palm shortening one time, & coconut oil another time (leaves a strong coconut flavor, so don't try it if you don't like coconut). I also used 52 marshmallows, instead of 40, because it makes them extra soft & tasty. Okay, you don't have to do an exact number, but I do think the more, the merrier! These are definitely no healthy snack &, while only a few ingredients are called for in the recipe, they're chock full of junk. But they're also a tasty sweet treat that would be easy to bring along to a picnic, BBQ, birthday party, etc. Enjoy!
Rice Krispy Treats
3 tablespoons oil (I use palm shortening or coconut oil)
1.5 bags marshmallows (about 52)
6 cups Rice Krispies (or Erewhon brown rice cereal for gluten-free option)
1. Melt oil in saucepan, over medium heat.
2. Add marshmallows, toss with oil & stir, using a spatula, until they melt.
3. Add all rice cereal into melted marshmallows & stir until everything's evenly mixed.
4. Grease 9x13 glass pan & press Rice Krispies into pan. Allow them to sit until they've completely cooled.