Whoever said that rice crispy squares had to involve marshmallows and a whole lot of sugar to be tasty hasn’t tasted these ones yet. This recipe includes seeds and nut butters for protein and extra nutrients. I use brown rice syrup and coconut palm sugar which have a lower gylcemic index than the white sugar and corn syrup in marshmallows. I also used brown rice crispies which have more than double the fibre in than Kellogg’s Rice Krispies.


Rice Crispy Squares

1 cup brown rice syrup (I used Lundberg)

1/2 cup coconut palm sugar

1/2 tsp sea salt

2 cups nut butter (I used 2/3 cup each natural peanut butter, almond butter and cashew butter)

2 tsp pure vanilla extract

4 cups Crispy Rice Cereal (I used Nature’s Path)

1/2 cup each shredded coconut, raisins, pumpkin seeds, sunflower seeds, chai seeds

Measure crispy rice cereal, coconut, raisins, pumpkin seeds, sunflower seeds, and chia seeds into a large bowl.

Measure brown rice syrup, coconut palm sugar and sea salt into saucepan and bring to a boil. Stirring constantly so it doesn’t burn. Hint: if you apply a thin swipe of coconut oil to the sides and bottom of your measuring cup before measuring the brown rice syrup, it will slide out nicely and not stick to the inside of the cup – this also works for measuring molasses, agave nectar, maple syrup, and honey).

Add vanilla extract and nut butters. Stir until combined and nut butters smooth. Remove from heat and pour over cereal in large bowl and stir to mix well.

Pour into a 13″x9″ baking dish lined with parchment paper. Press into the pan. Refrigerate until hardened. Lift parchment paper out onto a cutting board and cut into squares (I cut mine into about 35 squares). Store in air tight container or in freezer.