And Now for Something Completely Frivolous: Gluten-free Marshmallow Cereal Squares

Oh Pinterest, sometimes you are silly (see this for proof), but sometimes you are genius. Because without you, I never would have thought to make a batch of these last Friday.

They are super colorful, not all that good for you, and full of sugar.  (Though they’re pretty low on fat, if I stop to think about it.) In other words, fun.

~ Gluten-Free Marshmallow Cereal Squares ~

Gluten-free, Dairy-free, Vegan (if made with vegan marshmallows)

I used Trix, but you can use any gluten-free cereal you like. I was THISCLOSE to using Reece’s Puffs (for obvious reasons – they are puffs of Reece’s), but opted for the Trix because it had 1.5 grams less fat per serving, because that matters when you’re making something that is 85% sugar.  (Ssssh. It does.) Also, the squares come out looking like something straight out of a Lisa Frank-themed party, which makes this very sneezy-itchy-allergy time of year seem a little better.

Ingredients:

  • 6 cups gluten-free cereal of choice
  • 3 tablespoons Earth Balance
  • 1 bag marshmallows

Melt Earth Balance over low heat in a non-stick skillet, add marshmallows. Stir occasionally until marshmallows are completely melted (a silicone spatula works wonders here), mix half of the cereal into mixture while pan is still over very low heat.

Once incorporated, add remaining cereal and smooth out into a lightly-greased pan (a few sprays of Pam will do). A baking pan about 10 x 10 will work. Let sit till cooled, cut into squares and store in an airtight container.

A Note: If you make these with a gf rice cereal, there is a certain one that many health food stores sell in bulk that doesn’t work as well in this recipe. They look like Rice Crispies (without the malt) but they’re much harder and crunchier, and don’t soften up as well after being combined with the marshmallow – they come out more crunchy than chewy. Last summer we were promised a GF version of Rice Crispies, but I have yet to see them on shelves. In the end I think you’re better off with a fun cereal. Kix would be good too!

Advertisements

Spicy Homemade Tortilla Chips

2As a child, I shunned spicy things – I would put my dinner in the fridge for a few minutes before eating so it wouldn’t be hot. I even had a very strange habit of dunking Chinese food in a glass of water – what I was  thinking on that one even I don’t know. What can I say; I had quirks, and a very obliging mother.

But in recent years, I have begun to love spicy foods, and really, what’s not to love? For one, spicy foods contain capsicum, which helps fight pain and improves blood circulation. I also read a study that proves spicy foods help rev up your metabolism and promote calorie burning (of course, this only helps if you make healthy spicy food; taco bell is probably not your best bet).

However, shopping for spicy chips is not always so successful; they’re either full of fat, full of dairy, full of gluten, or have those mysterious “natural flavors,” and who the hell knows what those are?  My very favorite brand is tasty, but threatens the fit of my jeans.

Solution? Take matters into my own hands. It’s seriously simple: all you need is a bit of oil, corn tortillas, and seasonings – no deep fryer needed. You can control how much oil and salt is used, and by baking them they’re so much better.

4

Spicy Homemade (and Baked!) Tortilla Chips

Makes about 3 servings (or one really big one)  

3 large corn tortillas (about 90 cals each)

1-2 teaspoons of vegetable oil,

or a few generous sprays of Pam

For spicy version: 1/8 tsp cayenne pepper, 1 tsp cumin, 1 tablespoon seasoning blend of choice (or Costco’s Organic  No-Salt Seasoning), salt and pepper to taste.

6

Mix oil and spices together in a large ziplock bag. Slice tortillas into triangles and throw into bag; shake bag until chips are evenly coated. Lay chips out on a baking sheet in a single layer, bake in a 400 degree oven for 5-10 minutes, until golden and not too soft in the middle.

1

Eat!

Tips:

  • Three large corn tortillas will fill up a large baking sheet (I say 90-cal size because who knows what “large” could be).
  • If you want to use less oil you can lay the chips out, spray them  with oil, and sprinkle on seasoning.
  • For a non-spicy version, sprinkle oiled chips with salt and give them a squeeze of lime after baking.

Gluten-Free Dreaming Copyright 2011.