Best Ever Gluten and Dairy Free Carrot Cake

I know right … that’s a big promise to live up to … I mean the THE best ever? Are you kidding me? No. No, I’m not. This is by far THE BEST EVER dairy free and gluten free carrot cake that you will ever taste. It’s an incredible combination of moist, crumbly, melt in your mouth cake with that BAM of sweetness in the dairy free cream cheese icing. That’s right … I said DAIRY FREE! This cake is by far my favourite cake of all time. And let me tell you, I’ve tasted A LOT of gluten free cakes. Cake is my thing. I will take this delicious carrot cake over pretty much every other cake on the planet. Take note Honey, this is my favourite! (My birthday is coming up … hehehe) This is also a favourite of Ollie and Charlotte’s as well. They would even choose this cake over chocolate fudge cake … if that doesn’t say it all then I don’t know what would! You can also switch it up and alternate baking times to make yummy gluten free, dairy free cupcakes! But, don’t take my word on all this deliciousness … make it today and let me know how much you love it!

Best Ever Gluten & Dairy Free Carrot Cake

Preheat oven to 350 F.

Line two 9″ cake pans (or one 9 x 13″) with parchment paper.

In the bowl of your mixer cream the following and set aside:
1/2 cup white sugar
1 cup brown sugar, packed
1 cup canola oil
3 eggs

In a separate bowl mix and set aside:
2 cups Jenny’s All Purpose Flour* + 1 tsp xanthan gum
1 1/2 tsp baking powder
1 tsp baking soda
1/2 tsp salt
1/4 tsp all spice
1 tbsp cinnamon

Shred 3 cups carrots. I like to use my food processor for this. It’s simple and quick to use.

Next, using your mixer add the flour mixture to your wet ingredients. Alternate with 1/2 cup coconut milk (+ 1/2 tbsp vinegar). (or your favourite dairy free milk).

Add in 1 tbsp vanilla extract. Be careful to not over mix.

Fold in 1 cup raisins and shredded carrots.

Pour batter into pans and bake at 350 F for 20 minutes. Then reduce your oven heat to 325 F and bake another 5 minutes. Remove cakes from oven and cool for 10 minutes before removing from pans.

While your cake is baking you can make your frosting.
Cream together 3 tbsp Earth Balance Soy Free Spread

Earth Balance Soy Free Buttery Sticks, 16 Ounce — 18 per case. by Earth Balance (Misc.)


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 and 1 package Daiya Cream Cheese Style Spread using your hand mixer.

Add in 2 cups confectioners sugar slowly,  1/2 tsp vanilla extract and 1/2 tsp Wilton butter extract.
Once your cakes are completely cooled you can frost them. Sprinkle 1 cup chopped walnuts over your cake.

Note: You can also make these into delicious cupcakes. This recipe will make approximately 20 large cupcakes. Alter your baking to 18 minutes at 350 F.

Now sit down and enjoy, but try not to eat the whole cake!

Sending you loads of gluten free love,

Jenny

 

* Jenny’s All Purpose Gluten Free Flour

1 cup tapioca starch

1 cup brown rice flour

1/2 cup sorghum flour

Best Ever Gluten and Dairy Free Carrot Cake
 
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Delicious Gluten and Dairy Free carrot cake. Impeccably moist with a perfect amount of sweetness.
Jenny Beaulieu:
Recipe type: Dessert

Ingredients
  • Cake:
  • ½ cup white sugar
  • 1 cup brown sugar, packed
  • 1 cup canola oil
  • 3 eggs
  • 2 cups Jenny’s All Purpose Flour + 1 tsp xanthan gum
  • 1½ tsp baking powder
  • 1 tsp baking soda
  • ½ tsp salt
  • ¼ tsp all spice
  • 1 tbsp cinnamon
  • ½ cup coconut milk (or your favourite dairy free milk) + ½ tbsp vinegar
  • 1 tbsp vanilla extract
  • 3 cups shredded carrots
  • 1 cup raisins
  • Frosting:
  • 1 package Daiya Cream Cheese Style Spread
  • 3 tbsp Earth Balance Soy Free Spread
  • 2 cups confectioners sugar
  • ½ tsp vanilla extract
  • ½ tsp wilton butter extract
  • 1 cup walnuts chopped

Instructions
  1. Preheat oven to 350 F.
  2. Line two 9 inch cake pans or one 9 x 13 cake pan with parchment paper.
  3. In the bowl of your mixer cream the sugar, oil, eggs. Set aside.
  4. In a separate bowl mix Jenny’s All Purpose Flour, baking powder, baking soda, salt, cinnamon, and all spice. Set aside.
  5. Shred your carrots. (I like to use my food processor for this – it’s easy and quick!)
  6. Using your mixer, slowly mix in your flour mixture with your wet ingredients. Alternating with the coconut milk. Mix until fully combined but be sure to not over mix.
  7. Fold in your raisins and shredded carrots.
  8. Pour batter into your pans and bake at 350 F for 20 minutes. Reduced temperature to 325 F and bake another 5 minutes. Remove cakes from the oven and cool for 10 minutes before removing from pans.
  9. While your cake is baking you can make your frosting.
  10. Cream together your Earth Balance Soy Free Spread and Daiya Cream Cheese Style Spread using your hand mixer. Add in the confectioners sugar slowly and vanilla extract.
  11. Once your cakes are completely cooled you can frost them. Sprinkle chopped walnuts over your cake.
  12. Note: You can also make these into delicious cupcakes. This recipe will make approximately 20 large cupcakes. Alter your baking to 18 minutes at 350 F.

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Jenny’s Gluten Free Vegan Apple Crisp

So this recipe has taken me a while to post. Why, you ask? Well, life has a tendency to throw a wrench into your plans every so often.  Nothing terrible, but my life has been really crazy lately. Again, I do realize that this is really minor and I’m not complaining, but sometimes I wish I could just take a ‘break’ and blog. Or lay down and say, take a nap. You see, my hubby has this new job. Yeah, again, not terrible, just different and it’s a big adjustment. He has finished his 6 weeks of training, which took him to another city. He’s been home and he’s back out on the ‘road’.  From now on, for the rest of his career, he will be gone on and off for stretches of four or five days. Again, not horrible, but a really big adjustment for the kids and I. I am handling the change alright, although I am an adult and can see the bigger picture. The girl is handling the change in a way that most every three year old I know would … she’s kinda oblivious. She obviously knows Daddy is gone, but she just says … he’ll be back soonThe boy, on the other hand, is having a very hard time dealing with this new change. Of my two children, the boy is much more emotional than the girl. He has shed a lot of tears over Daddy being gone. He has spent many nights snuggled up to me in bed, crying. I know that kids are resilient and that he will adapt to our new normal, but sometimes it’s so hard to watch him get so emotional. It’s hard to rationalize with a child when they are so distraught over something. I can only help the boy how I know how to … to love him … to hug him … and to tell him that it will be okay … because it will be okay. This is our new normal and the adjustment period may be longer for some of us than others, but we will all be here to support each other through it. I love my family. I love my husband. He is the love of my life and I know that our family will adjust and we will be just fine. And, yes, I am well aware that this little ‘wrench’ is pretty small in comparison to the size of other families’ ‘wrenches’. But, at the end of the day, it doesn’t make me any less exhausted or drained. Sorry for the the long winded explanation. I felt like I needed to explain why I was away, I wasn’t ignoring you…

Okay, so back to the recipe, the real reason you came to my page …

This recipe is easy to prepare and it is one of my Mom’s recipes. I’ve mentioned this before, but my Mom was an amazing baker growing up. I could always count on having at least 20 different desserts to choose from at Christmas gatherings. My Mom was one of those Mom’s who would wake up on a Saturday morning, turn on the oven and by the end of the day, the entire countertop would be full of delicious goodies. I didn’t think that it was abnormal, (sorry Mom, I’m not calling you abnormal!) but now I realize that not all Moms were like that. Maybe that’s where I get my love of baking … Although, I have not had one of those Saturdays, hubby has come home and found several dozens of cinnamon buns cooling on the counter and has remarked … Good God, why are there so many! Yeah, sometimes I go a bit overboard. But, this recipe will leave you with tonnes of time for yourself. It’s simple, easy and delicious. I like to throw it together for a family gathering, it’s the perfect dessert. Pair it will your favourite dairy free ice cream and it’s heavenly! As always, it’s 100% Gluten Free, 100% Soy Free, 100% Dairy Free and VEGAN! Seriously, what more could you ask for? Give it a try and tell me your thoughts!

Jenny’s Gluten Free Vegan Apple Crisp

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4 medium apples, sliced (and peeled if you prefer)

1/2 cup Earth Balance Soy Free Spread

3/4 cup brown sugar, packed

1 cup Gluten Free Quick Oats (I use Only Oats. It doesn’t matter which brand you use, but ensure that they are gluten free!)

1  tsp cinnamon

1/8 tsp ground cloves

1/2 cup Jenny’s All Purpose Flour*

Preheat your oven to 350.

In a small mixing bowl combine the Earth Balance Soy Free Spread, brown sugar, Gluten Free Oats, cinnamon, cloves, and Jenny’s All Purpose Gluten Free Flour.

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Use a pastry cutter to make a crumbly mixture.

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Spread the cut up apples evenly in an 8 x 8 baking dish.

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Sprinkle the crumble mixture over the apples.

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Bake at 350 for 30 minutes. Remove from oven and let cool. Serve and enjoy!

Love,

Jenny

PS If you don’t already own an apple slicer, you should seriously run out and get one. It is the best invention! It will make desserts like this one, even easier to prepare!

*Jenny’s All Purpose Gluten Free Flour

1 cup brown rice flour

1 cup tapioca starch

1/2 cup sorghum flour

Jenny's Gluten Free Vegan Apple Crisp
 
Prep time
Cook time
Total time
 
Jenny Beaulieu:
Serves: 8 servings
Ingredients
  • 4 medium apples, sliced (and peeled if you prefer)
  • ½ cup Earth Balance Soy Free Spread
  • ¾ cup brown sugar, packed
  • 1 cup Gluten Free Quick Oats (I use Only Oats. It doesn't matter which brand you use, but ensure that they are gluten free!)
  • 1 tsp cinnamon
  • ⅛ tsp ground cloves
  • ½ cup Jenny's All Purpose Gluten Free Flour*
Instructions
  1. Preheat your oven to 350.
  2. In a small mixing bowl combine the Earth Balance Soy Free Spread, brown sugar, Gluten Free Oats, cinnamon, cloves, and Jenny's All Purpose Gluten Free Flour.
  3. Use a pastry cutter to make a crumbly mixture.
  4. Spread the cut up apples evenly in an 8 x 8 baking dish.
  5. Sprinkle the crumble mixture over the apples.
  6. Bake at 350 for 30 minutes. Remove from oven and let cool. Serve and enjoy!

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Jenny’s Gluten Free/Vegan Strawberry Rhubarb Crisp

Summer seems to be in full gear and the kids are loving every moment. Why does it seem that summer is even busier than any other season? Perhaps, it’s because our summer season seems to be so short each year and fall comes in the blink of an eye and you know what that means don’t you … snow. It’s an evil word around here, so I won’t mention it again!

This last week was a big week for Oliver. He finally has his hearing aid! It’s amazing to see him with it on … it’s almost like he’s a different kid. He’s hearing things that he’s never heard before. And, he’s excited to hear the loudness of the train down the street with both ears! It’s hard to imagine what it would be like to be able to hear out of only one ear, but thank goodness, he’s got one ear with perfect hearing and this hearing aid is able to help him with the other. Everyone continues to be baffled with his one-sided hearing loss, as am I. I realize that we may never figure out what happened, but it’s hard when you don’t know … I’m constantly wondering about his good ear and if his hearing will diminish in it one day. Or, if his bad ear will get worse. For now, we’re just going on with life. And, trying to be attentive to his hearing, making sure we don’t miss anything. So far our experience with his hearing aid has been extremely positive. Although, if you knew Oliver he is a really easy going kid, especially these days for some reason. And, he’s super intelligent. So, that combined with being able to hear everyday conversation makes for a happy kid. I am excited to see him grow and adapt to using it.

Since starting our gluten free journey, our life has changed immensely. I know that there was a time in my life when I didn’t really think of what I was putting in my body. I just ate whatever I wanted, when I wanted to. And, to tell you the truth I spent most of the time in misery. And, because I had never really felt good, I never knew what feeling good was all about. I mean, I spent my later teen years and twenties filling my face with so many terrible things. Well, not always terrible, but because they were gluten-filled they were terrible for me. It was truly a vicious circle. My hubby (then boyfriend) found out quite quickly that taking me out for dinner was usually short (definitely not sweet), running home after eating because I was sick. The silly thing was, each of my siblings and my Mom were the same. They too, have joined me on this gluten free journey and even though their experiences are different from mine, I think they’ll tell you that their journeys have also been positive. For me, waking up each day and feeling good is so worth it. Going out for dinner with my hubby and not having to run home afterwords, is worth it. Not to mention, all of the positive changes in my body that I can’t see. I have normal cholesterol levels, something I struggled with my entire adult life. This is something that is near and dear to my heart. My dad passed away of a massive heart attack at 44. Forty-four is way too young. I was devastated. And, I always knew that I didn’t want to end up having similar problems as he did, but I didn’t know how to fix my life so I would avoid them. I tried dieting, over the counter supplements, but it was never enough. After being gluten free for six months, I noticed a difference in my cholesterol levels. Now, it’s not something I worry about anymore. In my twenties, I felt like garbage most days. Now that I am out of it and I know what it is like to feel good, I can say that what I ate, played a huge role in how I felt. Even my hubby will tell you that I’m a different person. And, now that I know what I felt like during those gluten-filled days, I know how terrible my kids felt. Walking around with a constant stomach ache and having aches and pains all the time is no fun. Like I’ve said at least a 100 times … going gluten free has saved my life … we would be in a very different place had we not. And, I’m not willing to experiment to see what it’s like. There will be no going back …

That being said … everyone deserves a treat right? Sometimes when you’re gluten free, dairy free, soy free and peanut free, finding a treat that is acceptable is hard. Not to mention, one that is delicious. Well, this week I’ve got a treat for you that is devine! You won’t be disappointed! Indulge in this recipe and let me know what you think …. A special thank you goes out to my sweet sister-in-law who supplied me with the rhubarb for this recipe!

Jenny’s Gluten Free/Vegan Strawberry Rhubarb Crisp

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Preheat your oven to 325 F.  In a small bowl combine the following:

2 cups rhubarb, cut into 1″ pieces

2 cups strawberries, hulled and cut into quarters

1/2 cup brown sugar, packed

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Place the mixture in a 8×8 baking dish and spread evenly along the bottom.

Place the following in a medium bowl:

1 cup Jenny’s All Purpose Gluten Free Flour*

3/4 cup Only Oats Gluten Free Quick Oats

1/2 cup brown sugar, packed

1/2 tsp cinnamon

1/4 tsp salt

1/2 cup Earth Balance Soy Free Spread

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Using a pastry cutter, combine until a crumbly mixture is formed. (if you don’t have a pastry cutter, use a butter knife to cut through the butter) Once your mixture is crumbly, sprinkle it over your rhubarb/strawberry filling.

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Place in your preheated oven and bake at 325 F for 35 minutes.

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Once cooked, remove from oven and let cool.

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There you have it … it’s incredibly tasty. I hope you enjoy it!

Love,

Jenny

Jenny’s All Purpose Gluten Free Flour

1 cup brown rice flour

1 cup tapioca starch

1/2 cup sorghum flour

5.0 from 1 reviews
Jenny's Gluten Free/Vegan Strawberry Rhubarb Crisp
 
Prep time
Cook time
Total time
 
Jenny Beaulieu:
Recipe type: Dessert
Serves: 6
Ingredients
  • 2 cups rhubarb, cut into 1" pieces
  • 2 cups strawberries, hulled and cut into quarters
  • ½ cup brown sugar, packed
  • 1 cup Jenny's All Purpose Gluten Free Flour*
  • ¾ cup Only Oats Gluten Free Quick Oats
  • ½ cup brown sugar, packed
  • ½ tsp cinnamon
  • ¼ tsp salt
  • ½ cup Earth Balance Soy Free Spread
Instructions
  1. Preheat your oven to 325 F. In a small bowl combine the rhubarb, strawberries, and brown sugar. Place the mixture in a 8x8 baking dish and spread evenly along the bottom.
  2. Place Jenny's All Purpose Gluten Free Flour, the gluten free oats, brown sugar, cinnamon, salt and Earth Balance Soy Free Spread in a medium bowl. Using a pastry cutter, combine until a crumbly mixture is formed. (if you don't have a pastry cutter, use a butter knife to cut through the butter)
  3. Sprinkle the crumble mixture over the rhubarb/strawberry filling.
  4. Place in your preheated oven and bake at 325 F for 35 minutes.
  5. Once cooked, remove from oven and let cool.
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Crazy for Yonanas!

The weather is warming up and you know what that means right? As the temperatures heat up my kids will be begging for an icy cool treat to cool off with while they play outside. My kids are outdoor kids. They spend the long summer days outdoors … pretty much all day. Sometimes even before breakfast they are outside playing, looking for bugs, watering my plants and well, doing just about anything they can. Oliver has even discovered that climbing trees is fun too. Although, he does only get about two feet up the tree before he realizes that getting down will not be as easy as getting up. I have been involved in many rescue attempts in the past couple of weeks. I am hoping that this new idea of fun will soon fade and we’ll be done with the whole tree climbing thing before 1. he breaks an arm or 2. Charlotte catches on that it looks fun and tries it herself. I’m not sure if it because Charlotte is the second child or if it’s because of her personality, but she isn’t afraid of anything. I’m sure that in the next few days I’ll be called for a rescue mission, but this time it will be for my daughter instead of my son. After all the climbing, running and playing that they do outside they want nothing more than to cool off with something cold. And, I want nothing more than to be able to give it to them. But, seeing as we can’t have dairy, soy or gluten … that limits our options. Not to mention, I want a healthy option. I want to be able to give my kids a nice treat that isn’t laced with sugar. I’ve made my own coconut ice cream several times and I love the taste. But, the one thing that I don’t love is how long it takes to make. I mean, it’s not hard to make it but you can’t really be spur of the moment with it. If it’s not in your freezer already made, then you’re going to have to wait for it. Waiting is so hard for kids! But, I’ve found a way to give my kids a cool treat without all the added sugar and guess what? There’s no waiting either! Have you heard of a Yonana maker? If you haven’t … this will change your life. It’s all the rage at our house and it never gets old! Even if you don’t have kids you will love all the amazing options you have to create delicious icy cool treats in mere minutes. My kids love their Yonanas. What’s the best thing about Yonanas? I don’t feel bad about giving it to them. I mean, its straight frozen bananas and nothing more. That’s right … nothing more! There’s no added sugar … not a drop. And, it’s super delicious. And, what’s better than giving your kids a treat knowing that it’s actually good for them? Have you ever bought something and it ended up being the best thing you could have ever purchased? Like, worth every penny … and if I ever wore it out, you’d have to run right out and get another … yes, it is that good! Okay, I know I sound like an infomercial, but I love it. And, I wouldn’t know how I would get through a summer without it. Not to mention the tears from the kiddos as well. Check out your local stores to find one (or click on my amazon link below) … you won’t regret it! I promise!

Jenny’s Extraordinary Ordinary Yonanas

Peel and freeze your over ripe bananas. When you’re ready for that yummy frozen treat, remove the frozen bananas from the freezer and let sit on the counter for about 5 minutes. Next, throw your bananas in the Yonana maker and …. wait for it ….

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Yup! It’s done! Voila! Enjoy!

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This is how I like to make it for the kids. Yonana Choco Chunk with Enjoy Life Mega Chunks!

There are so many interesting recipes that come with the machine that the possibilities are endless! And, it’s fun for the kids to be creative coming up with different flavours and fruits to put together!

Love,

Jenny

PS Don’t forget to follow me on Twitter too!

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Gluten Free Rice Krispies Squares

Happy V-Day everyone! I hope that your V-day is full of love and appreciation!  Mine has been. I spent the morning at Oliver’s school helping set up a Valentine’s celebration for the kids and parents. It was so much fun and Charlotte was such a good helper. She was excited to be at Oliver’s school for the morning, mostly because she thought she would be able to go and sit in his class and be a big girl! Not yet Charlotte! It was fun to see Oliver with his class mates and friends. His Kindergarten teacher is amazing and she is so supportive of Oliver. She is always telling me what a smart little boy he is and how well behaved he is in class. I love to hear that! It makes me so proud to be his Mommy! So back to Valentine’s Day, if you have allergies you know just how hard these “holidays” and events can be. I mean, they are all centred around food and candies and treats of all kinds! None of which Oliver or Charlotte can have. I once used to dread these holidays, but now I don’t! I used to dread them mostly because I was sad that neither of the kids could have the treats and I didn’t want them to feel left out. Now with Oliver at school, it can be somewhat of a challenge, but he’s very understanding of what he can and can’t have and he does just fine. So does Charlotte. Mind you, I always have something for both of them of equal “value” in the treat world. So today at his Valentine’s Party Mrs. T (Oliver’s teacher) decided to have cute little “skewers” for them to munch on. They consisted of marshmallows, strawberries and rice krispies treats. They were cute and so much fun! I wish I would have taken a picture, but I didn’t and I’m sure that you could probably find the same idea on Pintrest. Mrs. T spoke with me earlier in the week and let me know what was happening so I had prepared GF, dairy free, soy free Rice Krispies treats for Oliver and Charlotte. And, they looked just perfectly identical on a separate plate away from the other treats.  ;o) Holidays and other food centred events can be a source of stress if you’re new to the gluten free/allergy world, but once you get the hang of it, it’s not so bad.

I know that Oliver will bring a lot of treats home today that he will not be able to eat. And, that’s okay. He won’t shed a tear over them. I know that he will graciously accept the gift of treats from his classmates and then come home to ask me if it’s alright he has them. And, I’m sure that he already knows the answer. But, I’m prepared. I’ve got a section in my closet devoted to gluten, dairy, soy, peanut and citrus free candies. His favourite has to be Gummy Worms by Surf Sweets. They are totally safe for him. They are on the expensive side, but worth it to me because he never gets to eat those little tempting 5 cent candies at the confectionary. When I was a kid I used to take all the paper money I had earned delivering flyers and tank up on those little 5 cent candies. So, the $3 that I paid for 8 gummy worms is worth it. It’s a treat for them and they deserve a treat once in a while and to feel like every other kid around. So, once Oliver brings his gluten filled stash home we’ll sit down and exchange treats with him. So, he can have a treat, just a Mommy approved one!

Anyway, this week’s recipe is kind of a silly one, but I thought I’d post it anyway.  If you can’t rip open a box of gluten free rice krispies, then here’s the recipe for you. Thank you Kellogg’s!

Gluten Free Rice Krispies Squares 

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1/4 cup Earth Balance Soy Free Butter

40 Regular Marshmallows (I use Kraft)

1/2 tsp vanilla extract (I use Kirkland brand from Costco)

6 cups Kellogg’s Gluten Free Rice Krispies

In a large microwave safe bowl, melt the butter. Next add in the marshmallows and mix them up with the Earth Balance. Microwave on high for 90 seconds, and then mix using a spatula. Place the bowl back in the microwave and repeat the above step until the marshmallows are completely melted and the mixture is smooth. While your marshmallows are melting, measure out the Rice Krispies in a separate bowl.

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Once your marshmallows are done, add the vanilla and stir. Pour the marshmallow mixture over the Rice Krispies and stir to coat all the Rice Krispies. Next transfer the mixture to a 9 x 9 pan and press into the pan. (I like to use a 9 x9 pan because you get bigger squares! But, a 9 x 13 will be okay as well!)

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I sprinkled Enjoy Life Mini Chips on top and pressed them lightly into the cake. Not only do the chocolate chips taste good on the cake, but I also did it because then Oliver’s gluten free treats wouldn’t accidentally get mixed up with the other regular treats. I know it’s kinda funny, but it’s just one more safe guard for me, so I know for sure they are his treats! They really do taste and look like the regular Rice Krispies treats!

And, Ta-Da! It’s done. I know. I know. It’s not the hardest thing in the world to do, but it’s always a treat with my kids. And, one they can help with too!

To make it a bit fancier, you can use Mrs. T’s skewer idea and alternate a Rice Krispies square with marshmallows, and strawberries or whatever fruit you want. It’s a fun treat for a party!

Happy Valentine’s Day!

Love,

Jenny

 

 

 

 

Rice Krispies Treats
 
Prep time
Total time
 
Jenny Beaulieu:
Recipe type: Dessert
Ingredients
  • ¼ cup Earth Balance Soy Free Butter
  • 40 Regular Marshmallows (I use Kraft)
  • ½ tsp vanilla extract (I use Kirkland brand from Costco)
  • 6 cups Kellogg's Gluten Free Rice Krispies
Instructions
  1. In a large microwave safe bowl, melt the butter. Next add in the marshmallows and mix them up with the Earth Balance. Microwave on high for 90 seconds, and then mix using a spatula. Place the bowl back in the microwave and repeat the above step until the marshmallows are completely melted and the mixture is smooth. While your marshmallows are melting, measure out the Rice Krispies in a separate bowl. Once your marshmallows are done, add the vanilla and stir. Pour the marshmallow mixture over the Rice Krispies and stir to coat all the Rice Krispies. Next transfer the mixture to a 9 x 9 pan and press into the pan. (I like to use a 9 x 9 pan because you get bigger squares! But, a 9 x 13 will be okay as well!)

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