How has your week been?
I’ll be honest, I woke up this morning thinking it was Thursday, which is disappointing not only because it means there is one more day in the working week, but also because it means Doomsday Preppers is not on tonight.
Seriously, I love this show. Things at Modern Day Missus HQ have been flat out lately, so I’ve only managed to watch one and a bit episodes in total, but there is just something about that show…
Rosco thinks I’m crazy. He just rolls his eyes at me.
Hang on, most of the time I think I’m crazy too, but that’s another story.
Do you have any daggy TV shows you like to watch?
My story today is about rice krispies. Over the years I’ve definitely had my fair share of LCM bars… but all that was years ago when I was a kid/teenager. These days I look at the ingredients in stuff, and LCM bars are…. well… less than appealling. They’re not even vegetarian. Boo.
Rice Bubbles® breakfast cereal (41%)(whole white rice, sugar, salt, barley malt extract, vitamins [vitamin C, niacin, riboflavin, thiamin, folate], minerals [iron, zinc oxide]), glucose, fructose, hydrogenated soyabean oil (antioxidants [320, 306, 304]), sugar, glucose solids, invert sugar, humectant (glycerol), gelatin, flavour, salt, emulsifiers (472e, 472a), skim milk powder.
For two years’ now I’ve had this recipe for home-made Rice Krispies/Crackles pinned to my noticeboard.
Yes, two years!
I’ve attempted to make them twice and failed. All because I used brown rice puffs. They just come out all mushy and chewy and they just taste stale, even though that is how they’re supposed to taste.
(I tried this twice because the first time I just thought I’d done it wrong).
So since then, I’ve browsed the supermarket trying to buy some super healthy rice puffs and never really found what I’m looking for.
I actually don’t think Rice Bubbles are that bad, but I was swung over the line by the Freedom Foods brand (more or less the same, but a bit less salt), and finally made the things!
And they were just as delicious as I knew they should be allllll along. I love it when that happens, and they were so quick and easy to make too.
Perfect for a once in a while treat.
- 2 cups rice puffs
- 1 cup shredded coconut
- 1 teaspoon cinnamon
- ¼ cup cacao powder
- ¼ cup coconut oil
- ¼ cup rice syrup
- Add all your dry ingredients to a big bowl.
- Melt the coconut oil and rice syrup over a stove quickly and then add this to the mix.
- Mix, mix, mix. If you're like me, you might initially think there isn't enough sauce, but if you keep stirring, it will coat the mixture.
- Spoon into cupcake liners/holders and then press the mixture down with the back of the spoon.
- Put in the fridge until they go solid
- Store in the fridge
Have a great week.
Nobody call me at 7.30pm tomorrow 🙂
P.S. Check out the weekly Virtual Vegan Link Up