Back by popular demand: Lisa James White and her all star team! After the enthusiastic response we got for the super healthy pancakes they whipped up for us a couple of weeks ago we begged for more. They obliged with another winner: healthy rice crispy squares. Impossible you say? Read on.… these sound really good. And easy. I like that last part the best. I think we'll be making a batch at my house this weekend. Oh, and if you haven't checked out Lisa's adorable line of iDolls you can tuck an MP3 into called Woon Kids — you must. Unless Rachel Zoe has bought them all for her little baby.… just sayin'. For a chance to use your own Woon doll, click here. — C.M.
I love the idea of baking with the kids. It just seems so “Good Mother”. And the kids. They just looooooove to bake. Really. The thing is though, and maybe it’s just me, but isn’t baking with little kids just SO MUCH WORK? There are inevitably one or five! fights that arise (Not in my house of course…but other homes I’m sure): who cracks the egg, who measures the flour (which btw NEVER actually ends up in the bowl), who gets to stir first, who gets to lick the spoon first. Seriously. It’s enough to just pile the lot of them into the car and do a Starbucks drive by.
That is why this recipe has become a lifesaver in our household: Healthy Rice Cirspy Squares. Let me start out by saying: They ARE devine! And here’s the kicker: they’re HEALTHY! Like, super healthy. AND there’s not a glimpse of butter or marshmallows in sight. (Which is great – because really – what is a marshmallow)? They are a perfect balance of complex carbs, protein and essential fats…but…the kids don’t need to know that. And since the best part of cooking for kids is licking the bowl when all is done, they can go nuts (no pun intended) as there are no raw ingredient for mommy to fret over. Happy baking!
Rice Crispy Square Recipe
6 cups brown rice crisps (I use Nature’s Path Brown Rice Puffs)
2/3 cup raw honey
2/3 cup smooth almond butter
1 teaspoon vanilla
1 tsp cinnamon
Line a 11 x 7 inch pan with parchment.
Slowly heat the honey, nut butter, vanilla and cinnamon over low heat in a large pot, stirring constantly, until blended. Immediately pour the rice cereal into the nut butter mixture until very well coated.
Pour the cereal into your prepared pan and press into all the corners. Allow to cool in the refrigerator for about 30 minutes. When cool and firm, lift out of the pan by the parchment and slice to your desired size.