3 Dec 2012
We met Gretchen Brown through a mutual friend and truth be told I’ve been a fan of her blog with its luscious photos and enticing recipes for quite a while. When we heard that she recently launched a new cookbook and included our Erewhon gluten free cereal in one of her recipes, we asked her if we could share it with you. And guess what, not only do you get a simply decadent gluten free recipe perfect for holiday cookie swaps, but we are also giving away a copy of her cookbook, “Fast & Simple Gluten-Free” to one lucky reader. To enter the Rafflecopter giveaway, leave a comment below sharing which cereal you would use to make cookies this holiday season.
It’s hard to believe the holiday season is upon us. It really is “the most wonderful time of the year”. There is something magical about the way these weeks are filled with friends and family we love, a hopeful spirit of giving and joy, and celebratory tables full of comforting and delicious food.
However, I do remember the sadness I felt when learning I could not eat gluten. Not only do I love to eat baked goods, I love to bake them. And baking has always been a family tradition during the holidays. My mother, sister and I would always gather in the kitchen to make mounded plates of home-baked goodies for our friends and family. After cutting gluten from my plate, I feared my days of holiday baking were over.
But, Hallelujah, I was wrong. All of my favorites still have a place on my gluten-free table. Some, like White Chocolate-Drizzled Gingersnaps, decorated Sugar Cookies, pies and cakes require a few tweaks in the ingredient lists but are just as heavenly. Other goodies are easily naturally gluten-free without any extra effort.
One of my very favorites is always Crispy Squares. When writing my book, Fast and Simple Gluten-Free, I couldn’t resist including this recipe. There are few dessert recipes that fit the description of “fast and simple” more than Crispy Squares. And because I am ever a sucker for the beautiful combination of peanut butter and chocolate, these squares have a layer of the duo on top.
Most crispy rice cereals use barley malt as a flavor enhancer, but because barley malt contains gluten these cereals cannot be used to make the simple treats. That’s why I am so grateful for Erewhon Crispy Brown Rice Gluten-Free Cereal… not only does it mean these treats can be in my kitchen (while they last,) but it means I can safely and joyfully pass these holiday traditions on to my own little ones.
Peanut Butter Chocolate Crispy Squares
1 package (10 ounces, or 283 g) miniature marshmallows
3 tablespoons (42 g) butter
6 cups (156 g) gluten-free crisped rice cereal
1⁄4 cup (65 g) creamy peanut butter
6 ounces (171 g) dark chocolate, chopped, divided
Melt the marshmallows and butter in a large saucepan over medium heat, stirring frequently. Allow to brown a little, but not burn. Carefully and quickly stir in the cereal; stir to coat. Press with cooking spray–coated hands into a 9-inch (23-cm) baking pan coated with cooking spray.
Heat the peanut butter and 4 ounces (228 g) chocolate in the microwave on HIGH for 30 seconds; stir well. Heat an additional 30 seconds; stir well. Stir in remaining chopped chocolate; stir until melted and smooth.
Spread the chocolate mixture evenly over the top of the cereal in the pan. Freeze for 10 minutes, or until the chocolate sets. Cut into squares and serve.
About Gretchen Brown
Gretchen Brown, R.D., is the founder of Kumquat, a popular gluten-free blog devoted to the belief that gluten-free food can and should be easy to prepare, wholesome, and delicious enough for everyone. Gretchen has worked in the test kitchens and photography studios of Oxmoor House and is now a freelance recipe developer, food stylist, food writer, and food photographer. She has been gluten-free for several years, as a result of a lifetime of stomach pains and health problems. She lives with her husband, son and daughter in Charlottesville, Virginia. Follow her on Facebook or Twitter.