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Christmas Message

Thanks so much to all my readers for a great 2012.

I am going to be busy the next several days with family and church functions, so won’t be posting as much.

To leave you with some good recipes for the holidays, check out the following links:


Merry Christmas and Happy New Year!!

Wreath 02


Pumpkin Crispy Rice Treats

With Halloween just around the corner, I am finding more and more recipes for cute and healthy goodies!  I thought this Pumpkin Crispy Rice Treat was really cute — especially since Crispy Rice Treats are one of my favorite desserts (naturally gluten free and vegan!).

The original recipe is from Jules Gluten Free.  If you are not familiar with Jules Shephard, I highly recommend subscribing to her newsletters.  Not only will you get occasional special offers on her products, but you will receive some great Gluten Free (and often vegan) recipes!

Photo courtesy of Jules Gluten Free

Pumpkin Crispy Rice Treats

Recipe Type: Holiday treat and desserts
Author: Jules from Jules Gluten Free
  • 3 Tbs. butter or non-dairy alternative (e.g. Earth Balance® Buttery Sticks)
  • 12 oz large or 6 cups miniature marshmallows — fresh
  • 4 cups+ Gluten-Free Crispy Rice Cereal
  • Gluten-Free Spearmint Leaves Candy
  1. Place butter in a large, deep pot over low heat on the stovetop. Stir until melted with a large wooden spoon or silicone spatula. Add the fresh marshmallows (they should be very soft and squishy) and stir constantly, until melted. Remove from heat and slowly stir in the cereal. You may add more cereal to the mixture if it is too marshmallow-y, but add slowly because these treats should be more malleable than regular bar treats.
  2. The mixture will begin to harden as it cools, so work quickly and if possible, have a partner or kid ready to help! Scoop out balls of equal size (expect anywhere from 9 – 12, depending on size), then roll the balls in orange sanding sugar and while pressing and smoothing them into pumpkin shapes.
  3. Using a sharp knife, cut the spearmint leaves into stems and slice thinly for leaves. Wet the ends lightly and press onto formed pumpkins. Decorate the faces, if you like, using frosting or other gluten-free candies. Seal in airtight containers if they’re not all eaten right away!


One note on Jules site that I found very interested (and was not sure of until I read it) is that Kellogg’s Rice Krispy is NOT gluten free.  Here is her note:

Because of barley malt (gluten) flavoring, regular Rice Krispies® Cereal is NOT gluten-free. Erewhon Crispy Brown Rice Cereal (has always been gluten-free & is certified GF by GFCO) is a great alternative and makes awesome treats! It’s also only made from 3 recognizable, natural ingredients: Organic Brown Rice; Organic Brown Rice Syrup; and Sea Salt. Recently Kellogg’s introduced a new gluten-free version of their Rice Krispies Cereals, but since my kids already loved the Erewhon cereal and it is certified organic and gluten-free, I’m sticking with it!

I would recommend that you check out Jules original post as she offers lots of suggestions for ingredients for the Pumpkin Crispy Rice Treats.