I’ve been hatching a plan to replicate a KIND bar for a long time, and I finally followed through. I did a lot of snooping on the food blogs to find a feasible recipe. After looking at a few different versions, it was clear that there was a pretty consistent formula, which was a good sign.
KIND bars were a little bit of an investment because they’re basically all nuts. Also, they are mostly specialty ingredients that I don’t usually keep in my pantry. I found ground flax seed and millet pretty easily, but I had to hunt for the brown rice syrup. Is it a sugar? Is it a syrup? Is it a honey? Is it a gluten free or ethnic food? Turns out in Harris Teeter it’s none of the above. I had to go to Whole Foods and found it in the sugar and sugar alternative section.
I will caution you, the first time I made these they were a complete and expensive fail. I did not boil the syrup and honey mixture for long enough, it didn’t thicken properly, and the bars just fell apart. I can’t remember the last time I was that mad at everything in my kitchen. Even the second time around the bars were pretty sticky, so I recommend cutting them into bite size squares and storing them in your fridge for easy snacking. The taste, nutrition, and general texture are the redeeming factors.
Even though most retailers and coffee shops seemed to have bypassed November and moved straight onto December and Christmas, I plan to eat pumpkin right through pie leftovers on Black Friday. Thank you very much! I’m not quite sure when Christmas season started right after Halloween, and Thanksgiving became the red headed step-child, but I’m not a fan. Thanksgiving is the best holiday of the year!
So anyway, I wanted to make some treats for a team meeting at work because we were having more people actually in person than usual. One of my teammates recently learned that she needs to stick to a gluten free diet, so I decided to go the gluten free direction because I feel bad that she never gets to snack with us anymore.
Rather than try to adapt a gluten recipe, I wanted to make something that is gluten free to begin with. The obvious choice? Rice Krispie treats! And if that wasn’t enough of a crowd pleaser to begin with, let’s add pumpkin!
These were definitely a crowd pleaser! When I was looking for recipes online I initially found several using pumpkin spice Jello instant pudding mix rather than pumpkin puree. While I’m not so opposed to that method, my grocery store didn’t have the flavor. I didn’t have the time to shop around, so I went with a recipe that actually just used pumpkin and pumpkin spice. It totally worked, plus it was probably a little better to use pumpkin rather than a pudding mix.
1 10 oz bag of mini marshmallows (plus a little extra if you like them extra gooey)
1/3 cup pumpkin puree
1 tsp of pumpkin pie spice (a little extra if you want to turn up the spice)
6 cups Rice Krispies (Gluten Free if you want to be strict gluten free)
5 oz. white chocolate chips (melted for drizzling)
Melt butter in a pot over medium heat.
Add marshmallows and stir until melted. Add pumpkin puree and pumpkin spice. Stir to combine and turn off heat.
Add Rice Krispies and extra marshmallows if desired. Stir until well combined and spoon into 13 x 9 baking pan to cool. Alternatively you can portion out the batter with an ice cream scoop or into cupcake molds.
Once treats have cooled, melt the white chocolate chips in microwave for 30 second intervals. Make sure you don’t burn it! Use a fork to drizzle it over the treats for a little extra je ne sais quoi!
So I’m not sure about you, but I keep stumbling upon pictures of Miley Cyrus out and about everywhere. Miley is obviously a celebrity at this point, but I’m not 100% why. She earned her celebrity status in a traditional manner through nepotism and a television show, but what has she done lately?
Though she’s young and I’m sure she has a lot ahead of her in her career, right now she reminds me a little of people like Jessica Simpson. Yes she was a popular singer at one point. Yes she successfully transformed that into several brands and business ventures. Why exactly do the paparazzi follow her around now?
Anywho, confusion aside, Miley has recently been happy to endorse the option of going gluten-free. I find this option extremely appealing, but seemingly impossible to practice. While I do believe it would be beneficial to my digestive system, I would hate to put what seems like an extreme amount of effort into meal planning. Especially since I don’t feel I have severe medical reasons for doing so.
But then I saw this decadent recipe from Martha, and gluten-free never seemed so delicious:
Flourless Double Chocolate Pecan Cookies (Gluten Free)