A Gluten-Free Blog for the Taste Full World

Peanut Butter Rice Treats (cane sugar & egg free) November 23, 2009

Rice krispy treats are one of the best kid foods and I’ve missed them. They are sticky and crunchy and sweet and satisfyingly delicious.

So I set out to make some for myself… without marshmallow cream (eggs) and without cane sugar. I found a vegan recipe and adapted it to be cane sugar free as well. I found crisped rice (looks just like the commercial cereal) at Sprouts, and it was completely unadulterated– no sugar or wheat flour!

I added cocoa powder to my batch and that turned out well, but I think I’ll leave it out next time and add more crispies because the filling became too dense and overwhelming.


  • 1/2 cup natural peanut butter (has a fuller flavor than sugar-added PB)
  • 1/4 cup cocoa powder
  • 1/2 cup granulated fructose/or (sugar)
  • 1/2 cup brown rice syrup /or (light corn syrup)
  • 2 tbsp butter/or margarine
  • 1 teaspoon vanilla
  • 3.5 cups rice krispies cereal


Grease a 9X13 baking dish, non-stick spray works well. In a dutch oven or other large pot, slowly bring the peanut butter, sugar, rice syrup, and butter to a rapid boil while stirring constantly. Add cocoa powder and mix thoroughly. Let boil for a good minute, you should start smelling the peanut butter roasting. Turn off the heat and stir in the vanilla. Stir in the rice krispies until they are fully coated. I didn’t measure the rice krispies. I just dumped them in until it looked like they’ve soaked up all the peanut butter goo. Put in a little more than you think is necessary- the rice syrup mix should be a very thin coating as it has a very strong flavor. Dump the mixture into the baking dish and spread to an even layer. Let cool, cut them up, and enjoy. Makes about 12 servings.


Original recipe found here


Ice Cream! for the eddibly impaired June 30, 2009

About 31/2 years ago, I was diagnosed with 11 food sensitivities. The biggies: wheat, corn, sugar, egg and yeast.

When was the last time I had commercial ice cream that tasted divine and didn’t make me ill later?

Last night.

My mom has been very supportive of my food issues, and has made homemade ice cream before. It was great, but it never keeps well. Such is the shelf span of any homemade ice cream I’ve encountered. Plus, my sister can’t have a lot of dairy, so that complicated our recipes further. We made a pretty tasty coconut ice cream several months ago, but it still doesn’t store as well as commercial ice cream.

Now, I have found the store-bought version and it lives only a couple blocks away! You can buy “ice cream” without milk, sugar or eggs (and certified organic and vegan)… at Safeway, Whole Foods, and probably other stores I haven’t discovered yet. If you can handle cane sugar, your options are wider- I have a recomendation for the pomogranate chocolate chip.

This isn’t a cheap dessert, but for someone who wants to have ice cream around and eat it too… literally- it’s worth it for those terrible sweet cravings.

Here’s a link to the chocolate coconut which is my favorite. You can find the full list under the heading “Products.”


GF Lemon-lime coconut cookies June 29, 2009

Filed under: Creative Creations,Gluten Free,No Cane/Refined Sugar — Laura @ 7:58 pm
Tags: , ,

These cookies live up 100% to the title of this blog. I have been waiting 3 1/2 years for cookies like these. They have a textured outside and a FLUFFY inside, and– AND– they aren’t grainy. All this, and they are egg, wheat and cane sugar free! I nearly collapsed with delight when I bit into the cookie. You don’t want to know what happenened after I tried them with the lemon-lime cream cheese frosting…

Lemon-lime coconut cookies

What you need:

1 1/2 C all-purpose GF flour

1/4 C Coconut flour

1/4 C shredded coconut

1/2 C sugar or substituteĀ  (I used fructose)

2 1/2 tsp baking powder

1/4 tsp baking soda

1/4 tsp salt

1 lrg egg, beaten (or 1/4 C plain yogurt)

1 C plain yogurt

1/4 C milk

6 Tbsp. butter


What you do:

Preheat oven to 375 degrees F.

Prepare a baking pan by spraying with butter flavored nonstick cooking spray.

Combine dry ingredients in a large bowl. Combine wet ingredients in another bowl. Mix them together, quickly, combining ingredients thoroughly but not over mixing.

Roll into smallĀ  balls and place on baking sheet.

Bake until lightly browned: 15-20 minutes, depending on the size of your cookies..

Citrus Frosting

1/2 c heavy cream

1/3 c sugar/substitute

juice and zest from 1 lime

juice and zest from 1 lemon

8oz mascarpone or cream cheese, room temperature

Whip the cream and sugar until fluffy (don’t overwhip!). Add in the juice and zest. Fold in the mascarpone, and mix until combined. Keep chilled. Mine came out more like a glaze and I would probably use less sugar next time, as it was a little too sweet for me- so add it in slowly and taste test to your preference.