Lower in sugar than traditional rice crispy squares, gluten-free, vegan, easy, & delicious!
I am sure I wasn’t the only kid that LOVED having those packaged rice crispy squares after school or as a treat. They were just SO good. However, they are not packed with the most wholesome ingredients:
INGREDIENTS: cereal (rice, sugar, salt, corn and barley malt extract, monoglycerides, vitamins [niacinamide, folic acid], iron, colour), marshmallow (corn syrup, sugar, gelatin, natural and artificial flavour), fructose, soybean and palm oil shortening, corn syrup solids, glycerin, dextrose, salt, natural and artificial flavour (contains milk), acetylated tartaric acid esters of mono- and diglycerides, acetylated monoglycerides, bht. CONTAINS BARLEY AND MILK INGREDIENTS. (source)
Lucky for you guys, my version is still incredibly tasty, has a nice fall kick with the cinnamon & almond butter combo, but isn’t full of fructose, vegetable oil & any other unnecessary ingredients. Note: you can also add some collagen peptides for a little protein punch if you have some on hand for this recipe! The one I have used for a while is Vital Proteins & can be found HERE.
For an even lower sugar version, you can omit the maple syrup (although there is only 2-3 tbsp for the whole batch) & use Lakanto. My favourite sweetener to use in no sugar baking/recipes. I think this one would be best with their golden sweetener! I also have a code for their website: LAUSHEALTHYLIFE to get a discount on their products!
Anyways, let’s not waste any more time & get into the recipe! Come tag me on Instagram if you end up making these so I can share your creations on my stories!
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