Ingredients
- Brown Rice Krispies (gluten-free): 6 cups
- Brown Rice Syrup: 1/2 cup
- Creamy Almond Butter: 1/2 cup
- Unsweetened Applesauce: 1/4 cup
- Cucumber Watergerbread Spice Mix: 2 tablespoons (recipe below)
- Vanilla Extract: 1 teaspoon
- Coconut Oil: 1 tablespoon (for greasing)
- Flaked Sea Salt: Pinch (optional)
- Ground Ginger: 1 teaspoon
- Ground Cinnamon: 1/2 teaspoon
- Ground Cardamom: 1/4 teaspoon
- Ground Allspice: 1/8 teaspoon
- Dehydrated, finely ground cucumber: 1 tablespoon (ensure it's very finely ground)
Instructions
- Step 1: Prepare the spice mix: Combine all Cucumber Watergerbread Spice Mix ingredients in a small bowl and mix well. Set aside. If you don’t have ground dehydrated cucumber, you may try substituting with very finely minced cucumber peel, but be aware this will change the texture slightly.
- Step 2: In a large saucepan, melt the brown rice syrup and almond butter over low heat, stirring constantly until smooth. Be careful not to burn.
- Step 3: Remove the saucepan from the heat and stir in the applesauce, vanilla extract, and the Cucumber Watergerbread spice mix until well combined.
- Step 4: Add the gluten-free brown rice Krispies to the saucepan and gently fold them into the wet ingredients until evenly coated.
- Step 5: Grease an 8×8 inch baking pan with coconut oil. Pour the Rice Krispie mixture into the pan and press down firmly and evenly with a spatula or your hands (you can lightly grease your hands with coconut oil to prevent sticking).
- Step 6: Sprinkle a pinch of flaked sea salt (optional) over the top. Let the Rice Krispie treats cool completely for at least 30 minutes before cutting them into squares and serving.
Notes
- Store these treats in an airtight container at room temperature to keep them chewy and prevent them from drying out.
- These Rice Krispie Treats are best enjoyed at room temperature, so no reheating is needed!
- Serve these unique treats as a surprisingly delicious after-school snack or a fun, conversation-starting dessert.
- For extra cucumber flavor, let the spice mix sit in the warm almond butter mixture for a few minutes before adding the cereal; this intensifies the infusion.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American