When I went to school for my masters in nutrition at Bastyr University in Seattle, Washington, I had a great teacher for the class “Cooking with Whole Foods.” It was probably my favorite class out of all the classes that I took because we actually cooked in the class. It was in this class that I finally learned how to hold a knife to chop vegetables. It is also where I first had the inspiration to try new recipes and to makeup new ones based on the food I found in the kitchen. Cynthia Lair was the teacher and when we graduated she published her first cookbook called “Feeding the Whole Family.” This was and still is one of my most used cookbooks on the shelf. What I love about this cookbook is that all of the recipes are simple but delicious.
One of these recipes is just what I was looking for when I had a hankering for something sweet. It is not always easy to use an existing recipe because of the limitations of our current rotation diet which is based upon the ALCAT results from our food intolerance testing. Luckily, I remembered this recipe from Cynthia Lair’s cookbook and couldn’t wait to adapt it to my needs.
Brown Rice Crispy Treats. This is the healthy version of rice crispy treats made without the marshmallows and refined sugar and instead uses brown rice syrup, nut butter and a little oil. You can add what you like to the recipe to suit your needs and taste. For my recipe, I substituted sunflower oil for the sesame oil, I used hazelnut and sunflower seed butter that I made in my Vitamix and added sunflower seeds, raisins and cranberries. These treats are just sweet enough and really hit the spot.
Check out the recipe at the link above and if you are looking for a great cookbook, check out “Feeding the Whole Family” by Cynthia Lair!
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