Quinoa Crispy Treats

My son loves nuts. I mean LOVES them. Walnuts, almonds, pistachios are his favorite at the moment. He eats them almost everyday as a snack with some sliced apples or pears or with some dried fruit or coconut chips. I just recently discovered these toasted puffed quinoa crispies in the bulk bin at my local health food store and was inspired to see if I could create a chewy, crunchy homage to the old school rice crispy treat using nut butter instead of marshmallows. Totally different, I know, but could be delicious and without the crazy sugar crash. Success! 

Yes, you can swap out the quinoa crisps with crispy brown rice instead – I like the Erewhon Crispy Brown Rice Cereal – but if you can get your hands on some of these quinoa crispies (you can buy them on-line here) I highly recommend you give these ridiciously simple (throw everything in a bowl, mix, spread, chill, cut, eat!) recipe a go.

I made them with almond butter last week and they were delicious and then made them with sesame butter (tahini) this week and still delicious so I would guess they would be wonderful with any nut/seed butter you desire too. Either way you make them (and I so hope you do) no one did the sugar crazy dance after consumption. I am, however, guilty of doing the happy delicious yummy #theyworked dance while my son calmly took a bite, looked up at me and said with confidence, “Good Mama. Good.”

QUINOA CRISPY TREATS

  • 2 cups quinoa crispies
  • 1/2 cup brown rice syrup
  • 2 TB runny honey
  • 1/2 cup smooth almond butter or tahini
  • pinch of sea salt

In a small bowl, whisk the rice syrup, honey, nut butter, sea salt until combine. They will blend more easily if they are all at room temperature. If you are having trouble then just put them all in the food processor and give em a whiz. 

In a medium bowl, add the quinoa crispies then pour the nut butter mixture in. Mix together with a spatula until combine. 

Pour into a 8×8 baking dish or other desired shaped dish. Using a spatula or back of a spoon, flatten mixture until the top is even and smooth. Place in the refrigerator for a few hours until set. 

When set, run a sharp knife along the top to make the size bars you want then cut em and eat em! Store in an airtight container in the fridge in-between wax paper cause they will most likely stick together.