Happy Monday!
Photo Credit: Instagram – @dailyharvest
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To start the week, some fun and inspiring reading from around the web
Fascinating read! In 2010, a father-son crime duo attempted to poison the vines of the vineyard that produces Burgundy’s finest wines. Shadows in the Vineyard: The True Story of The Plot to Poison the World’s Greatest Wine [via Vanity Fair]
Because we all need a little pep talk every now and again [via Miss Moss]
A great list of helpful kitchen apps [via Food52]
Shrek the Sheep, who really, really, really didn’t like getting a hair cut [via Modern Farmer]
From the Pony Express to the Amazon Drone – The Strange History of Delivering Packages [via Atlas Obscura]
How a food blog shaped the internet [via Wired]
How accurate are fitness trackers [via Iowa State University]
What eating 40 tsp of sugar a day can do to you (yikes!) [via The New York Times]
The pros and cons of sexy sports bras [via NYMag]
Breakfast inspiration – What 30 health-conscious people eat for breakfast [via Chalkboard Magazine]
Photo Credit: Instagram – @harlowportland
Is it possible to eat delicious & healthy food on $4/day? Leanne Brown took on the challenge as what she calls her Capstone project for her Masters in Food Studies at NYU. She created the book “Good and Cheap: Eat Well on $4/Day” .. and what began as a free download went viral [via NPR]
Word of wisdom about gluten from Dana James – 5 Reasons to Eat Gluten and Should You Eat Gluten or Not? [via Food Coach NYC]
“I quit smoking, and I quit drinking. All I have to look forward to is dinner” ~ David Sedaris on the (sometimes pants-less) family meal on Splendid Table [via Splendid Table]
I love to read to long-time married people write about being married – The Wedding Toast I’ll Never Give [via The NY Times]
Ten steps to becoming a burger expert [via Food52]
A fun and tasty treat to share today
Chocolate Hippy Crispy Treats – they’re easy to make and offer a healthier alternative to the more traditional rice crispy treat recipes. They’re chewy, gooey, and made with a minimal amount of refined sugar.
Instead of marshmallows, brown rice and maple syrups are boiled and then cooled to produce a similar chewy texture. Melted chocolate, chopped nuts, and flaky sea salt top them off.
I image it would be fun to experiment with different nut butters, nuts, and even chocolates. Maybe hazelnut butter topped with toasted hazelnuts, or peanut butter, dark milk chocolate, and salted peanuts? Or even finely ground espresso powder and chocolate-covered beans on top for coffee lovers?
Any way you make them, they’re a wonderful gluten-free and vegan treat. Sturdy enough to pack into a lunchbox, take on a hike, a picnic, or send along with your sweet husband to an event like gentlemen’s night
Enjoy!
xoxo
~ Adapted from Food52
Chocolaty Hippie Crispy Treats
Ingredients
- Bars
- ½ cup maple syrup
- ½ cup brown rice syrup
- ½ cup almond butter
- ½ cup chopped bittersweet chocolate
- 2 Tbsp coconut oil
- ¼ tsp fine-grain sea salt
- 5 ½ cups crisp rice cereal (gluten-free if you’re avoiding gluten)
- Topping
- 2 Tbsp coconut oil
- ½ cup chopped bittersweet chocolate
- ¼ cup sliced almonds, toasted
- ¼ tsp flaky sea salt
Instructions
- Bars
- Line an 8 x 8" square pan with a sling of parchment paper.
- In a large saucepan, bring the maple and rice syrups to a rolling boil for 1 minute, stirring frequently with a heat-proof spatula or wooden spoon (be careful not to let it boil over).
- Remove from the heat and stir in the nut butter, ½ cup chocolate, 2 Tbsp coconut oil, and ¼ tsp fine-grain sea salt until everything is smooth and the chocolate is melted.
- Fold in the rice cereal and pack the mixture firmly and evenly into the lined pan
- Topping
- In a small saucepan (or the same big one, if you've scraped it clean), melt the remaining ½ cup of chocolate and 2 Tbsp coconut oil together over very low heat, stirring constantly just until melted (be careful not to scorch the chocolate).
- Pour the chocolate mixture over the rice mixture, spreading it smooth.
- Sprinkle the nuts and flaky salt over the top.
- Let the bars set at cool room temperature (about 2 hours) or in the refrigerator (about 1 hour) until firm.
- Lift the sling out of the pan, trim away the edges if you like, and cut into 16 squares.
- These treats are best the day they are made. They will keep at room temperature for several days, though the cereal will soften slightly.
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