PUFFED MILLET SQUARES
A substitution for Rice Krispies® treats.
Provided by Irene
Categories Desserts Cookies Bar Cookie Recipes
Time 1h15m
Yield 16
Number Of Ingredients 6
Steps:
- Grease an 8x8-inch pan.
- Combine peanut butter, honey, and salt together in a large saucepan; bring to a boil. Add vanilla extract. Remove from heat and stir in millet and dried fruit. Press mixture into the prepared pan. Refrigerate until chilled, about 1 hour.
Nutrition Facts : Calories 114 calories, Carbohydrate 17.5 g, Fat 4.3 g, Fiber 0.9 g, Protein 2.9 g, SaturatedFat 0.8 g, Sodium 111 mg, Sugar 9.5 g
SQUARES - CHOCO-NUT PUFFED MILLET SQUARES RECIPE - (4.1/5)
Provided by tinathorn
Number Of Ingredients 5
Steps:
- Line an 8×8 pan with aluminum foil and spray with cooking spray. Set aside. Pour puffed millet into a large mixing bowl and set aside. In a small saucepan, combine coconut butter, honey, and cocoa powder. Heat over medium, stirring continuously. When it starts to boil, remove from heat. Pour liquid ingredients over puffed millet and stir with a spatula. Add optional chocolate chips (they will melt) and stir well. Pour into pan and press down with a spatula. Take a piece of parchment/wax paper and spread over top. Press down hard with your hands or a hard object (like the side of a glass). Chill for at least 2 hours, uncovered, before cutting into squares. Bars should be stored in the fridge in an airtight container. Notes and Substitutions: *I used Nature's Path puffed millet, purchased at Bulk Barn. Any puffed wheat cereal could also be used if you're not avoiding gluten. **Coconut butter: Empty a bag of shredded, unsweetened coconut into a food processor and blend until it reaches the consistency of peanut butter. Scrape down the sides as needed. This takes anywhere from 5-15 minutes. Store it in the fridge and pop it in the microwave in 20-second intervals before using. It's also a great spread on pancakes. Having difficulty? Check out this great FAQ page.
MILLET PUFF COOKIES
I found these at yesiwantcake.com whilst searching for dairy-free goodies for DD. I love the use of the millet--it is hard to find recipes that use puffed millet, and it really adds a special something to the texture of baked goods. I believe the original version used puffed rice instead of millet, and peanut butter (where the blogger i read used almond butter instead). This says to me that the sky is the limit on these little gems :). Enjoy!
Provided by smellyvegetarian
Categories Drop Cookies
Time 18m
Yield 32 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees.
- In a large bowl, combine flour, oats, puffed millet cereal, baking powder, and salt. Set aside.
- Using an electric mixer, cream vegan margarine, almond butter, sugars, vanilla and nut milk together.
- Add dry mixture a little at a time to the wet ingredients, until combined.
- Scoop rounded tablespoons of dough onto a parchment paper lined cookie sheet, spacing an inch apart.
- Bake 12-15 minutes or until cookies are set and edges are browned.
Nutrition Facts : Calories 81.2, Fat 3.9, SaturatedFat 1.7, Sodium 74.6, Carbohydrate 11.2, Fiber 1.2, Sugar 5.8, Protein 1.6
PUFFED WHEAT SQUARES
I couldn't believe this quick snack was not a part of Recipezaar yet!! I grew up loving this and now my kids enjoy it too. I like to vary the sprinkles to match the season. Wilton has some awesome festive sprinkles that I like to use. Adding the cocoa will produce a chocolate flavour and omitting it will give a caramel flavour.Cook and prep time doesn't include cool time.
Provided by Pamela
Categories Candy
Time 6m
Yield 1 9x12 pan
Number Of Ingredients 7
Steps:
- Measure puffed wheat into a large bowl.
- Melt butter in a saucepan.
- Add syrup, sugar, cocoa.
- When mixture begins to boil, boil for 3 minutes and then remove from heat.
- Add vanilla.
- Pour over puffed wheat and mix well.
- Press into a 9X12 inch cake pan.
- scatter sprinkles while still warm and pat down to be sure they will stick.
- Cool completely.
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