A healthy recipe for marshmallow crispy bars for a crunchy sweet treat with sprouted, gluten-free grain crispies and homemade marshmallows.
My Homemade Rice Krispy Cereal is very popular with people trying to quit their toxic cold breakfast cereal habit.
The texture of homemade puffed rice is perfectly soft when placed in a bowl of milk, but when mixed with homemade marshmallows to make a rice crispy bar, it doesn’t work as well.
Rice puffs are too hard in my opinion.
I tried various methods to achieve the texture of fluffy rice, but none of them worked as expected.
After trying some other gluten-free grains, I found sprouted and toasted quinoa to be delicious.
Be sure to use only sprouted quinoa in this recipe. If using unsprouted quinoa, the quinoa must first be washed to remove toxic saponins. Next, the grains should be dried in a warm oven before toasting.
Sprouting naturally involves rinsing and soaking in water, so using sprouted quinoa is not only good for your health, but it saves you a lot of time.
These marshmallow crispy bars are crispy and sweet with no toxic additives, synthetic enhancers, or GMOs like Kellogg’s versions on the market.
Perfect for lunch boxes or afternoon snacks.
homemade marshmallow crispy bar
A healthy recipe for marshmallow crispy bars made with sprouted, gluten-free grain crispies and homemade marshmallows for a crunchy, sweet treat without the toxic additives found in store-bought versions.
procedure
crisp quinoa
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Heat 1 tablespoon of expeller-pressed coconut oil in a large skillet to medium heat.
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Pour 1/3 cup sprouted quinoa into a hot oiled skillet and toast until light brown, stirring constantly (about 30 seconds).
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Quickly scrape the crisped quinoa from the skillet and transfer to a clean bowl.
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Repeat the above steps two more times. Now you have her cup of crunchy quinoa. Set aside to make marshmallows.
homemade marshmallow
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Lightly coat an 8×8 or 9×9 baking dish with pressed coconut oil.
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Fill a large bowl with 1/4 cup water and sprinkle gelatin evenly. Let it sit for a few minutes.
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Add sugar and 1/4 cup water to a small saucepan and bring to a boil while stirring. When the hot sugar water boils, pour it over the gelatin and water mixture and mix with an electric mixer for 5-8 minutes until white marshmallows with soft peaks are formed.
marshmallow crispy bar
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Quickly add the crunchy quinoa to the still-warm bowl of marshmallows and stir until all the kernels are evenly coated.
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Using a spatula, transfer the crispy marshmallow mixture to the prepared baking dish, pressing into an even and compact layer.
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Let stand at room temperature for about 20 minutes until set.
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Cut into 16 equal parts and enjoy.
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Crispy Treats can be stored in an airtight container at room temperature for up to 3 days. Can be refrigerated for up to 1 week.
nutrition facts table
homemade marshmallow crispy bar
Amount per serving (1 square)
calorie 87
fat 23 calories
% Daily Value*
obesity 2.5gFour%
2g saturated fatTen%
0.5g monounsaturated fat
carbohydrates 15gFive%
Dietary fiber 0.5g2%
protein 1g2%
*Percent Daily Values are based on a 2000 calorie diet.
