Monday, August 10, 2009
I was actually an adult before I had a rice crispy treat. My mother was a lentil bean feeding hippie throw back when I was little. We did not have a lot of the junk food treats like Twinkies, ho hos or rice crispy treats. Different world out there today, less people prepare their kids snacks and more people purchase fast food. When I pack my kids lunches I always wonder if they will be looking over at what the other kids are eating and wish they could have it, too. I know I did, no one when they are little likes to be left out. Though--a lot of school peers loved to trade some of their food for my mothers Zucchini muffins--bonus for me!
Anyway, school is about to begin here in NH and with the foods schools are offering I try to make sure I have a variety of healthier choices at home to be packed into the lunch pail. This week we tried out some gluten free organic rice cakes. Now, I will admit just because it is organic does not make it healthy for the body. What it does do though is provide a better advantage to the body in processing the foods and allocating the nutrients to where they belong. our body is not looking at the artificially created food product and wondering just what the heck it should do with it. So--this is a good reason to even make treats organic. In this recipe we include the fats of peanut butter to fill the child up longer and of course help they remain focused at school. Slow down that food fuse to allow for a nice burn rather than an energy surge and a crash of fatigue 60 minutes after snack. I also used brown puffed rice cereal since it is gluten free and has more fiber.
Puffed Rice Bars
3 cups Organic Puffed Rice Cereal
1/2 cup natural peanut butter
8 marshmallows OR 1/4 cup Marshmallow Fluff
1/2 cup raisins
1 ounce dark chocolate
Combined peanut butter and marshmallows and heat in a microwave for 2 minutes. Stir the mixture until smooth--you want to make sure the marshmallow has melted and melded with the peanut butter. Then add in the puffed rice and raisins--blending so the cereal is coated. When I did this it did not look at all like it would form bars, it looked like the cereal was barely coated at all but when you press this into your pan it will stick wonderfully--trust me!
So--press firmly into a pie plate or a 9x9 baking dish. Melt the chocolate in the microwave and spread evenly on top of the newly created treat and cut into even pieces before the chocolate cools. I made palm sized pieces, or 1.5"x1.5" which ended up being about 100 calories each.
My kids devoured these....DEVOURED--so I plan on making them on Sundays and quickly putting them into containers for the lunch bags so they won't be gone by Monday.
Fat- 4 grams
Carbohydrates- 13 grams
Protein- 3 grams