Gluten Free Ooey Gooey Rice Krispy Treats

These yummy, gooey treats are not only gluten free they are corn free too!

 Ingredients:

1 cup smooth organic peanut butter

1 cup agave syrup

1/2 cup packed brown sugar

1/2 cup white sugar

6 cups Erewhon Whole Grain Cereal, Gluten Free, Crispy Brown Rice 

1 cup Enjoy Life Foods Semi-Sweet Chocolate Chips

1 cup peanuts

More chocolate chips for the topping

Directions:

1. In a large saucepan, place peanut butter, agave syrup, brown sugar, and white sugar. 
2. Heat over medium heat; stirring until smooth.
3. Remove from heat and add cereal, peanuts, and chocolate chips.  Stir until well coated.
4. Press the cereal mixture into a parchment lined 9x13 baking dish or a jellyroll pan depending on what thickness you want.  
5. Sprinkle more Enjoy Life Chocolate Chips on top.  Let them melt.  If they don't melt completely.  Place in a warm oven and let them sit for a few minutes until the chips melt.  
6. Spread the melted chips with a butter knife.
7. Allow to cool completely before cutting into squares. 

Dairy Free Blueberry Crumble Popsicles

This recipe is adapted from the Taste of Home recipe called Blueberry Cheesecake Ice Cream.  

It has a few steps, but it is worth it.

Ingredients:

Blueberry mixture

1/4 cup sugar

1-1/2 tsp arrowroot or cornstarch

1/4 cup water

3/4 cup blueberries

1-1/2 tsp lemon juice

Graham Cracker Mixture

1 cup Kinnikinnick, Smoreable Graham Cracker crumbs

1 Tbsp sugar

1/4 tsp ground cinnamon

3 Tbsp Spectrum Shortening Vegetable

Ice Cream

3/4 cup sugar

2 cans coconut milk ( not light), chilled

1 tsp vanilla extract

Directions:

In a small saucepan, combine sugar and arrowroot or cornstarch.  Gradually stir in the blueberries and lemon juice.  Bring to a boil.  Reduce heat to low and let simmer for 5 minutes.  It should thicken.       Stir occasionally.   Remove from heat and set aside.  Chill in refrigerator before adding to ice cream mixture.

In a large bowl combine gf graham cracker crumbs, sugar, cinnamon, and shortening.  Pat onto a cookie sheet.  This does not have to fill the whole pan.  Mine was just spread out in the center.  Bake at 350 degrees for 8-10 minutes.  Remove and let cool completely.  This will break apart easily and crumble, but should be chunky enough to add to the ice cream.

In a blender (Vita Mix), add coconut milk, sugar, and vanilla extract.  Blend on high speed for 1 minute. Pour ice cream into a large bowl and fold in the blueberry mixture and the graham cracker pieces.  Pour into a popsicle mold and freeze until frozen solid.

Graham crackers baked and ready to crumble