Peanut Butter + Carob Crispy Treats

I love crispy rice treats. They were one of my favorites when I was a kid. But I don’t particularly enjoy the gooey marshmallow kind. My mom used to make amazing peanut butter rice crispy ice cream bars. I loved those bars! So, I decided to recreate them for a quick, gluten-free dessert.

I used carob on top because I picked up a bag at the store a few days ago. I used to be addicted to the stuff. Anyway, if you’d rather top them with chocolate, that’s good, too. Or you can keep them naked. Whatever you like best. You can also use honey or brown rice syrup in place of the maple syrup. Or almond butter, sunflower butter, etc.

So many delicious options.

Yum.

PEANUT BUTTER CRISPY RICE TREATS

What you’ll need . . .

• 6 cups brown rice cereal
• 3/4 to 1 cup smooth peanut butter
• 3/4 cup maple syrup
• 1 bag unsweetened carob chips*
• 1/2 cup almond milk
• Sea salt

* Vegans can choose Sunspire's vegan carob chips. And here’s more about carob versus chocolate.

Method . . . 

1. Pour cereal into a large bowl.
2. Heat maple syrup over medium heat until hot, but not boiling.
3. Turn off heat and stir in peanut butter and a pinch or two of salt. Mix until well incorporated and smooth with a spatula.
4. Pour peanut butter mixture into cereal and mix around with a spatula until everything is well coated.
5. Press into a 9 x 13 baking dish lined with parchment. Press down well so it’s nice and compact.
6. Then place in your freezer while you melt the carob.
7. Back in your pot, pour in the half cup of almond milk and heat until hot. 
8. Pour in chocolate chips and stir with a whisk. You might need to add more/less milk to achieve a good texture. You want to be able to pour it -- not a thick paste, but also not too runny.
9. Once it’s all smooth, take your bars out of the freezer and pour the carob on top. Spread around until uniform and return to the freezer.
10. Let cool until set and then slice with a sharp knife into bars.
11. Top with additional salt (optional). 

I store mine in zip bags right in the freezer. That way, they last longer.

(At least in theory.)

What’s your favorite childhood dessert? 

I like these guys and I’m also a sucker for worms + dirt!

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Vegan Buttermilk Cinnamon Swirl Bread

I’m not always good at delivering my promised recipes as quickly as I want to. So, without further delay, here’s the vegan “buttermilk” cinnamon swirl bread I mentioned in yesterday’s Brown Rice Milk recipe. We’ve been eating this loaf toasted for breakfast for the last week. It’s almost gone now, so writing this post gives me a nice reminder to get going on my next one.

Enjoy!

“BUTTERMILK” CINNAMON SWIRL BREAD
Loosely based off this Cinnamon Raisin Bread recipe circa 2009

What you’ll need . . .

Bread mixture:

• 2 cups all purpose flour
• 2-1/2 cups whole wheat flour
• Pinch sea salt
• 1/4 cup warm water
• 2-1/4 teaspoons active dry yeast
• 1 teaspoon brown sugar
• 1-1/2 cups rice milk or almond milk
• 3 tablespoons Earth Balance (or other vegan buttery spread)
• 1/3 cup maple syrup

Cinnamon mixture:

• 1/2 cup brown sugar
• 1 tablespoon cinnamon
• 1 tablespoon water

Method . . .

1. In a large bowl, whisk together the flours and salt. Set aside.
2. Proof the yeast by placing the water, yeast, and brown sugar in a bowl and mixing. Let sit until frothy.
3. On the stovetop, warm the Earth Balance over low heat and add the rice or almond milk. Mix in the maple syrup until everything is well incorporated and warm, not hot. If mixture gets warmer than wrist temperature, wait until it is cooler to add to yeast (heat can kill off the yeast).
4. Combine the yeast mixture and warm milk mixture. Then add in the flour and start mixing with a spatula.
5. Work to kneading with your hands, adding a bit more flour as necessary. Eventually turn out onto a lightly floured work surface and keep kneading for 5 or so more minutes. Dough should be moist, but not sticky.
6. Place dough back in your bowl and cover with a wet tea towel or plastic wrap. Let sit until doubled in bulk, around 2 hours.

Baking:

1. Preheat your oven to 475 degrees F. Place a dutch oven inside on the middle rack to preheat as well.
2. Roll dough into a large rectangle (maybe the length/width of a baking sheet?) that’s around 1/4 inch or less thick on a well floured work surface.
3. Mix together the ingredients for the cinnamon filling, then spread evenly onto the dough and roll into a long snake-like shape. Elongate and stretch this shape so it’s long enough to twist and coil around itself like in the photo. Maybe two feet long? (Sorry for the question marks, it sort of just happened when I was baking it -- I totally winged this part!)
4. Then form into a round and place in your preheated (covered) dutch oven and place in oven.
5. Bake for 5 minutes, then lower the heat to 425 and continue baking for another half hour to 45 minutes. Until crust is golden. 
6. Remove and let cool before cutting (or the cinnamon mixture might spurt out).

Glorious homemade bread!

NOTES

• There’s really no right or wrong way to twist and form your round. I just did what felt natural and wanted the most swirly action.
• You’ll probably notice some leakage of cinnamon mixture at the bottom of your loaf. I had some, and at first I worried about it. Then it ended up being the most delicious part of the whole thing.
• You can try this recipe with any type of milk or non-dairy substitute. Just beware that some slight modifications might be necessary with regard to flour. Just pay attention to the stickiness of your dough. It shouldn’t stick to your fingers. You might need more flour. (And alternatively, shouldn’t be too dry -- need more liquid). If you’re familiar with baking breads, I think you know the sweet spot.
• This bread freezes famously well! Keeps you from eating the whole thing in two days (though I could have done that easily, too).

FREEZING

• Wait to do all these steps until your loaf is completely cooled.
• Slice your bread into medium slices. I say medium because too thin wasn’t working and I don’t think mega-thick slices of bread because they are hard to toast.
• Lay out slices on cookie sheets and freeze for an hour or two. Then place slices in plastic zipper bags.
• To defrost, I just put them in my toaster for a couple minutes.

Related Posts

Homemade Brown Rice Milk

Homemade Almond Milk

French Press Almond Milk Trick

Why You Should Bake Your Own Bread

Simple Honey Whole Wheat Loaf

White-Whole Wheat No-Knead Loaf

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Homemade Brown Rice Milk

I grew up in a town geographically isolated from many food trends and dietary necessities. When I decided to go vegetarian at age 12, there were few options for me beyond frozen peas, a stray tub of tofu, and rice milk. So, yes. Before I started sipping Homemade Almond Milk or soy milk or other substitutes at all, I drank my share of sweet, shelf-stable rice milk.

Have you ever noticed how rice milk -- Rice Dream, for example -- as oil has an added ingredient? In fact, the mention is kind of weird, as it lists "Safflower Oil and/or Sunflower Oil and/or Canola Oil” -- I mean, which is it? I guess they add it for mouthfeel -- texture. And otherwise, the ingredients in rice milk aren’t anything to be wary of. Still, I like homemade best for price point and full control of ingredients.

So, I started making my own.

HOMEMADE BROWN RICE MILK
Once you get the hang, feel free to double the recipe.

What you’ll need . . .

• 1 cup cooked brown rice
• 4-5 cups water

Pssst: You don’t need to cook rice specifically for this recipe. Leftover Coconut Rice (minus all the extras) would be interesting! I’d just say make sure the rice isn’t old (signs of spoilage, mold, etc.) before blending. 

Method . . . 

1. If you’re using rice that’s already cooked, make sure it’s cool then combine with the water and let sit for an hour to let the flavors mingle.
2. If you’re making your rice fresh, you’ll want to remove it from heat and pour in the 4 cups of water (5 if you want a thinner milk) and let cool and sit for an hour or two. Do not skip this step -- otherwise, your milk will turn out quite goopy.
3. Either way: Place the rice + water mixture in a VitaMix or Ninja Blender -- and pulse. 
4. At this point, you can add in any extras like a splash of vanilla extract, maple syrup, and even cinnamon. I’ve even read of people pulsing in pitted dates for natural sweetness.
5. Blend for around 3-5 minutes and then strain into Ball jars or another container using cheesecloth or a sieve. 
6. Just FYI: My French Press Almond Milk trick DOES NOT work as well for the semi-solids in this rice milk recipe. 
7. Use within 5-7 days. 

(I made a big batch!)

NOTES: 

• Stephen likes this rice milk alone or on cereal -- no sweeteners or spices added.
• I actually prefer using this milk in baking and save Homemade Almond Milk for drinking, etc.
• Whatever you do, this milk is suitable for most sensitive tummies.
• You can also make RAW Rice Milk. I just haven’t tried it yet.
• I use the leftover rice bits in my veggie burgers, which I hope to share with you soon.

And tomorrow I’ll be back with my recipe for this delicious “buttermilk” cinnamon swirl bread made using this homemade brown rice milk! It turned out beautifully . . . and I have a huge stash of it in my freezer. Well, a dwindling stash, I should say.

Behold!

Oh, and if you want to see my diary from 1998, click over to Writing Chapter Three today!

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Ooey-Gooey Crispy Rice Treats

This recipe is super sweet and simple. Rice Krispies Treats were one of my childhood favorites. Even better -- when mom would make them with peanut butter. But in the years since, I haven't bought much cold cereal. I've learned what goes into those fluffy white marshmallows. And I've been experimenting with far more adult flavors to fill up our dessert recipe section on this site.

I've been meaning to try Ricemellow Creme (gluten-free, dairy-free, and vegan). So, when I saw a tub of it at GreenStar this weekend, I just had to pick it up. Originally, I thought it'd be good to plop into my hot cocoa. But the aisles in the coop are narrow . . . so when I moved over to let someone pass by, I found myself smack in the middle of the cereal section.


Julie and Heather helped me locate the crispy brown rice (which, by the way, you can find in wheat-free, gluten-free varieties as well!). I honestly made these kid-friendly squares the minute I got home that evening. Now you can make them, too!

OOEY-GOOEY CRISPY RICE TREATS

What you'll need . . .

• 1/4 cup peanut butter
• 1/4 cup Earth Balance
• 1 tub of Ricemellow Creme
• 1 teaspoon vanilla extract
• 4 to 5 cups crispy brown rice cereal*

Method . . .

1. In a medium stock pot over low heat, mix together the Earth Balance and peanut butter. Stir until smooth and well incorporated.
2. Toss in the ricemellow creme. Mix continually until it's all smooth. Stir in the vanilla extract.
3. Take the pot off the heat.
4. This is the asterisk part: If you want incredibly sticky, gooey squares, use 4 cups of cereal. If you want drier, crunchier squares, use 5 cups. Whatever amount you choose, just toss the cereal into the pot and mix well with the mellow-peanut butter mixture.
5. Press into a 9 x 13 inch pan and let cool in your fridge. (If you can't wait that long, just enjoy some warm, gooey cereal covered with deliciousness!)

Would you believe me if I told you there are only two tiny squares left? Well, it's true! And would you believe me if I told you that Stephen probably only ate like one row? Also true. So, my diet has been a lot of calzones and crispy treats. Good thing I had a big salad for lunch!


If you have a peanut allergy, I think this recipe would work great with a number of nut butters. Like cashew, almond, or even sunflower. Of course, I'd like to make some with Nutella.

PS: At-home DP Dough calzone recipe will be posted tomorrow morning (thanks to the response to this morning's weekend recap post).

What was your favorite sweet snack when you were a kid? Besides these babies (which my mom would often layer with ice cream!), I enjoyed the basics: Chocolate chip cookies, brownies, and peanut butter blossoms. Uh. The same favorites I enjoy as a late 20-something!

Just leave a comment or email us at neverhomemaker [at] gmail [dot] com.

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Gluten-Free Pasta Salad

We don't cover enough gluten-free recipes on (never home)maker. We'd had requests, so -- today's recipe is for you! I think we've already discussed how I don't like salad or pasta. But there's a rare exception to this rule. If the pasta is somehow a salad . . . I tend to like it. Especially if it's combined with some of my favorite ingredients. Namely heirloom tomatoes and fresh mozzarella cheese.

OK. And when you add basil. I tend to LOVE it.

Now, I've been seeing gluten-free pasta options popping up at restaurants around here more and more the past couple months. I think it's great. Most of the options are made from brown rice. The kind we used is no exception.


If you eat a gluten-free diet and are interested, you can purchase Lundberg Pastas at most natural foods stores. As a first-time eater, I found the texture and taste of their organic brown rice penne to be pretty much the same as many of the whole grain pastas I usually devour. So, GREAT! I didn't really know what to expect, but it wasn't weird or terribly different. And it cooked similarly.

(((If you're not so much into the gluten-free thing, you can substitute in your favorite store-bought penne for this recipe.)))


GLUTEN-FREE, ONE-POT PASTA SALAD

What you'll need . . .

• 1 cup dry Lundberg gluten-free penne
• 1 large heirloom tomato
• Fresh mozzarella (as many slices as you'd like)
• 2 heaping handfuls of baby spinach
• 2 cloves of garlic, minced.
• Fresh basil to garnish
• Salt and pepper to taste

Method . . .

1. Cook pasta to the package directions in a medium stock pot. Bring water to a boil, toss in pasta and cook for between 8 and 10 minutes. Then drain and rise with cold water. Set aside.
2. Slice you tomato and mozzarella. Toss into the colander where you drained your pasta.
3. Put a tablespoon of olive oil in the used stock pot and toss in your garlic and spinach. Heat over medium heat and stir around until coated with oil.
4. Then add your penne, tomato slices, and mozzarella. Turn the heat down to almost low. Toss around for a couple minutes until the cheese starts to melt, but is still in tact.
5. Then serve. It's good with balsamic vinegar. Eat immediately.

This recipe makes two generous lunch servings. Feel free to substitute in your favorite greens (I think kale would work beautifully) and other veggies.

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Homemade Avocado Rolls

If you read yesterday's post about what we ate in ADK, you know we consumed a good amount of sushi after the half marathon. But we couldn't stop there. When we returned home Monday afternoon, we needed more. So, we decided to treat ourselves to a few special items at the grocery store.

What follows are instructions on how to make sushi (an avocado roll with carrots, specifically) -- and they're likely not the "right" or "authentic" methods, but they work. And that's all that matters, right? Right!


What you'll need . . .

• 1 package of toasted seaweed/nori
• 1 cup brown rice (dry)
• 1 avocado, sliced thinly
• 2 carrots, shredded
• 1 tablespoon rice vinegar
• 1/2 tablespoon agave nectar
• Sushi rolling mat (see photos below)
• Ziplock bag

Method . . .

1. Prepare rice according to package directions. Allow to cool in refrigerator (you want it to be cool and sticky).
2. Whisk together the vinegar and agave, then pour it over the carrot shreds.
3. Slice the avocado very thinly (I chopped it into fat chunks that didn't stay inside the roll at first, didn't work).
4. Find a clean work surface and Lay out your ingredients for easy placement.
5. On your rolling mat, place a piece of the dried seaweed/nori, then place the rice at one end -- covering about 1/3 of the nori sheet. Press down with your hand until flattened (I included a Ziplock bag in the What You Need part because it helps with pressing down the rice so it won't stick to your hands).
6. Then top with avocado slices and carrots. You may also use fish or other ingredients (Stephen used a fake lobster of some sort). Go wild. Or keep it simple. Whatever you want.
7. Here's the fun part: Rolling. Using the rolling mat, begin to roll the sushi (tightly). You'll want to start at the side nearest to you and roll away.
8. Then when you've rolled it entirely, use a little water to help seal the edge. Set aside until you've made more rolls -- then use a serrated knife (it makes the process so much easier, trust me!) to cut into smaller chunks.
9. Serve with a low-sodium soy sauce.

Again, I realize these instructions aren't very technical -- nor is the sushi professional looking, but I hope the photos help you. It tastes amazing. It's slightly healthier by using brown rice. That all being said: If you have a better way to make at-home sushi -- we'd love for you to share it with us! Just leave a comment or email us at neverhomemaker [at] gmail [dot] com.


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