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www.welcomingkitchen.blogspot.com
www.welcomingkitchen.com
Chocolate-Sunflower Seed Butter Cups
Makes 24
Ingredients:
1 cup gluten-free crispy rice cereal
1/2 cup sunflower seed butter
2 cups allergen-free chocolate chips
Directions:
Line a mini muffin pan with paper liners. In a food processor, combine rice cereal and sunflower seed butter. Blend together until cereal is completely broken down. In a small saucepan, heat chocolate chips over medium heat, stirring continuously, until chocolate is half-way melted. Remove from heat and continue stirring until completely melted. Spread 1 1/2 teaspoons melted chocolate into each muffin paper. Top chocolate with 1 teaspoon sunflower seed butter mixture. Top each candy with 1 1/2 teaspoons melted chocolate. Refrigerate for at least 1 hour before serving. Keep candies in the refrigerator before serving, as the chocolate will begin to melt in a warmer room.
Makes 6 servings (or 4 more-generous servings)
Crispy Apple Crisp
Ingredients:
6 medium-sized apples
1 1/2 cups gluten-free crispy rice cereal
1/2 cup maple syrup
1/4 cup coconut oil
Directions:
Preheat oven to 400. Lightly oil a 2-quart baking dish or square baking pan. Finely crush 1 cup of crispy rice cereal into a powder. (A food processor works well for this.) Peel and thinly slice apples. Lay apple slices into the baking dish. In a small bowl, combine cereal flour, remaining cereal, syrup and coconut oil. Pour topping over apples, pat to cover. Bake 40 minutes or until golden brown and bubbly.
www.welcomingkitchen.blogspot.com
www.welcomingkitchen.com
Chocolate-Sunflower Seed Butter Cups
Makes 24
Ingredients:
1 cup gluten-free crispy rice cereal
1/2 cup sunflower seed butter
2 cups allergen-free chocolate chips
Directions:
Line a mini muffin pan with paper liners. In a food processor, combine rice cereal and sunflower seed butter. Blend together until cereal is completely broken down. In a small saucepan, heat chocolate chips over medium heat, stirring continuously, until chocolate is half-way melted. Remove from heat and continue stirring until completely melted. Spread 1 1/2 teaspoons melted chocolate into each muffin paper. Top chocolate with 1 teaspoon sunflower seed butter mixture. Top each candy with 1 1/2 teaspoons melted chocolate. Refrigerate for at least 1 hour before serving. Keep candies in the refrigerator before serving, as the chocolate will begin to melt in a warmer room.
Makes 6 servings (or 4 more-generous servings)
Crispy Apple Crisp
Ingredients:
6 medium-sized apples
1 1/2 cups gluten-free crispy rice cereal
1/2 cup maple syrup
1/4 cup coconut oil
Directions:
Preheat oven to 400. Lightly oil a 2-quart baking dish or square baking pan. Finely crush 1 cup of crispy rice cereal into a powder. (A food processor works well for this.) Peel and thinly slice apples. Lay apple slices into the baking dish. In a small bowl, combine cereal flour, remaining cereal, syrup and coconut oil. Pour topping over apples, pat to cover. Bake 40 minutes or until golden brown and bubbly.
