Crisp Rice Almond Piecrust Food
ALMOND BUTTER RICE CRISP TREATS
These rice crisp treats are absolutely divine! I love to use my Maple-Cinnamon Superseed Almond Butter in these for a great flavour, but store-bought natural almond butter will also work in a pinch.
Provided by Angela Liddon
Categories Vegan Other Dessert Square & Bar
Time 15m
Yield 12 squares
Number Of Ingredients 10
Steps:
- Prepare an 8 inch by 8 inch square pan, by lining it with 2 pieces of parchment paper, one going each way.
- In a large pot over low-medium heat, add the brown rice syrup, almond butter, butter, maple syrup, and salt. Stir well until super smooth and heated through. Remove from heat and stir in vanilla extract.
- Stir in the rice crisp cereal until thoroughly combined.
- Scoop into pan and spread out evenly. Press down with lightly wet fingers or roll flat with pastry roller. Place in freezer to set for 5 minutes while you make the chocolate topping.
- In a small pot or double boiler, melt the chocolate chips and coconut oil over low heat. Once 2/3 of the chips are melted, remove from heat and stir until smooth.
- Remove the pan from freezer and drizzle or spread with melted chocolate mixture. Sprinkle with coconut and place in the freezer until firm, about 10 minutes.
- Slice into squares. Bars will hold their shape quite well at room temperature, but you can store in the fridge to ensure the chocolate stays solid. Leftovers can be wrapped and stored in the fridge for 5 to 7 days, or in the freezer for up to 1 month.
Nutrition Facts : ServingSize 1 of 12 squares, Calories 180 calorie, Fat 7 grams, SaturatedFat 2 grams, Sodium 95 milligrams, Carbohydrate 28 grams, Fiber 1 grams, Sugar 12 grams, Protein 3 grams
DELICIOUS ALMOND RICE PILAF
A delicious side dish for beef or chicken. A great change from plain rice or boxed rice mixes. I like to serve this with grilled chicken or with saucy cube steaks.
Provided by DHANO923
Categories Side Dish Rice Side Dish Recipes Pilaf
Time 40m
Yield 4
Number Of Ingredients 7
Steps:
- Heat oil in a saucepan over medium heat; cook and stir onion until tender, about 5 minutes. Add rice and almonds, cooking and stirring until rice is lightly toasted, about 5 minutes more. Stir in water, bouillon, and parsley; cover and reduce heat to medium-low. Simmer until water is absorbed and rice is tender, about 20 minutes. Remove from heat and allow rice to rest for 5 minutes before serving.
Nutrition Facts : Calories 212.2 calories, Carbohydrate 38.7 g, Fat 4.1 g, Fiber 1.2 g, Protein 4.2 g, SaturatedFat 0.6 g, Sodium 222.8 mg, Sugar 0.8 g
CRISPY RICE-ALMOND SNACK BARS (VEGAN AND GLUTEN-FREE
A guilt-free sweet treat! Perfect for lunch boxes, backpacks, briefcases, etc. Adapted from The Great American Detox Diet by Alex Jamieson. Cooking time is refrigerating time.
Provided by Prose
Categories Bar Cookie
Time 1h10m
Yield 32 2, 32 serving(s)
Number Of Ingredients 4
Steps:
- Lightly oil a 9" x 13" glass baking dish and a large mixing bowl.
- In a small saucepan, combine the nut butter and agave nectar. Melt over low heat, stirring, until completely melted and well blended. Remove from heat. Cool until not too hot to touch.
- Lightly oil your hands. In the mixing bowl, mix cereal and nuts with the almond butter mixture.
- Press the mixture into the baking dish and cover with plastic wrap. Refrigerate for at least 1 hour or until firm. Cut into 2-inch squares and serve.
Nutrition Facts : Calories 64.5, Fat 6, SaturatedFat 0.5, Sodium 44, Carbohydrate 2.1, Fiber 0.6, Sugar 0.5, Protein 1.7
VANILLA ALMOND RICE KRISPIES TREATS
A variation of Kellog's Rice Krispies Treats Original recipe. Just the added dash of vanilla and almond extracts makes these scrumptious!
Provided by SaraFish
Categories Bar Cookie
Time 7m
Yield 24 two inch squares
Number Of Ingredients 5
Steps:
- Melt margarine in large non-stick pan (I use my T-Fal Dutch oven) over medium-low heat.
- Add marshmallows and stir until melted and smooth.
- Turn off flame.
- Stir in extracts.
- Fold in cereal and continue folding until well coated.
- Spray 13 X 9 pan with cooking spray and press mixture into pan (I spray my hand with a little Pam and then use my hand but you can use the back of a buttered spoon if you don't have asbestos fingers like mine).
- Cool and cut into squares.
CRISP RICE-ALMOND PIECRUST
The butter, brown sugar, and almonds in this crust make for a really rich flavor -- it tastes like a cookie! Blind-baking before filling keeps it crisp. Use it to whip up our Gluten-Free Spiced Pumpkin Pie. Martha made this recipe on "Martha Bakes" episode 810.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Time 10m
Yield Makes enough for one 9-inch pie
Number Of Ingredients 5
Steps:
- Pulse cereal and almonds in a food processor until finely ground. Add butter, sugar, and salt; pulse until combined. Use immediately.
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