Ok, obviously this is not a very dietitian-approved healthy recipe. But the fact is, the elimination diet takes a long time (ugh), and there is inevitably going to be a special occasion or two mixed in. And special occasions call for special treats. In our case, it was my daughter's half birthday. Normally I don't celebrate half birthdays, but poor Maddie was born in December, which means she pretty much goes all year without presents. And since summer is when all the best toys are useful, we decided to throw her a mini half birthday party.
The regular Rice Krispie recipe is simple enough, and already allergen free save for the butter. Frankly, I highly doubt butter would cause much of an allergic reaction, but for the sake of accuracy I am trying to avoid it during the elimination. After some Googling, I decided that coconut oil would be a good substitute since it has a similar consistency. The result: a slightly coconut-ty Rice Krispie treat! The coconut flavor seemed to wear off as the treats cooled. The texture was spot on, and overall this was a definite win. I plan to make them again this weekend for Father's Day.
Ingredients
- 3 Tbsp coconut oil, plus extra for greasing the pan
- 4 cups mini marshmallows
- 5 cups Rice Krispies
Preparation
- Grease an 8x8 baking dish with a little coconut oil. Set aside.
- Melt 3 tablespoons of coconut oil in a large pot over low heat.
- Add marshmallows and stir until they are completely melted into the coconut oil. They should be smooth, not lumpy.
- Remove from heat and immediately add the Rice Krispies. Stir until well combined.
- Poor into prepared baking dish, using a rubber spatula to smooth them out.
- Allow to cool for at least an hour. Cut and serve.
- Store leftovers at room temperature, well covered, for up to 3-4 days.
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