January 26, 2014

Puffed Rice and Date Chews

puffed rice/date cookies

January is Super Bowl hoopla month. Electronic stores want to sell you a bigger, better TV. The blimp is getting a tune up and you can already watch the commercials on YouTube.

If you want a chocolate cake with green coconut turf and a brown pigskin on top or a football shaped cheese ball, order it now. Or get creative and make one yourself, recipes are easy to find, right here on the Internet.

rice, dates and vanilla

Hallmark has Super bowl invitations and cocktail napkins—proof this is an important American holiday. Where will you be celebrating?

It’s a sure bet I’ll drink a beer. If the game is good I’ll even watch the last 8 minutes. But I’d rather be skiing, or doing something else outdoors or in the kitchen dreaming up a new recipe for this blog.

rice/date cookies in parchment

To create dessert recipes with less butter and sugar–that’s my mission. The sweetener here are dates—in slice and bake gluten-free chews with unexpected spicy heat.

puffed rice and date sliced

This puffed rice and date chew recipe is adapted from one on the bag of Arrowhead Mills cereal. It evolved to include pepper and cinnamon after Robbie suggested adding a dollop of pepper jelly to each cookie. He likes his food spicy hot.

Today I am grateful for my family in Seattle, brown rice and micro-brews. What are you grateful for? Express you’re appreciation in the comments below.

Notes:
For vegans, substitute chia for the egg–mix 1 tablespoon ground chia seeds with 3 tablespoon cold water; set aside to jell about 15 minutes. Cookies made with thickened chia instead of egg will take a little longer to cook, turn the cookies over and bake an extra 4 minutes.

Puffed Rice and Date Chewies

Yield: Makes 3 ½ dozen cookies.

Puffed Rice and Date Chewies

Ingredients

  • 3 cups puffed rice cereal (I used Arrowhead Mills)
  • 1 cup pitted dates
  • 3 tablespoons sunflower or canola oil
  • 1 teaspoon vanilla extract
  • 1 egg or chia/water substitute
  • ½ teaspoon ground cinnamon
  • 1/8 teaspoon ground white pepper
  • 1/8 teaspoon cayenne pepper
  • Pinch Real Salt

Instructions

  1. Put the puffed rice, dates, oil, vanilla, cinnamon, white and cayenne peppers, salt and egg (or chia mixture) in the work bowl of a food processor.
  2. Process 2 to 3 minutes, until the dough sticks together in a ball.
  3. On a piece of parchment or waxed paper, the dough into a log about 12 inches long. Wrap the parchment around the dough and use it to round out the log. Freeze several hours or overnight, until firm enough to slice.
  4. Preheat the oven to 350°F. Line a large baking sheets with a silicone baking mat or parchment paper. Slice about 1/4-inch thick and arrange on baking sheet 1/2 inch apart.
  5. Bake 10 minutes or so, until the bottoms are light brown, darker than they were when you put them in the oven.

Notes

Notes: For vegans, substitute chia for the egg--mix 1 tablespoon ground chia seeds with 3 tablespoon cold water; set aside to jell about 15 minutes. Cookies made with thickened chia instead of egg will take a little longer to cook, turn the cookies over and bake an extra 4 minutes.

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4 comments

  • Teri Thomas

    These look like a perfect snack to take on a ski tour. I’m not familiar with chia/water as an egg substitute. Ratio, please? Reply · 28 January, 2014

    • Letty

      Thanks Teri,
      The ratio is in the Notes above the recipe itself. Reply · 28 January, 2014

  • Slice and bake is my preferred method almost always. GREG Reply · 28 January, 2014

    • Letty

      Thanks Greg. Love sippitysup…. Reply · 28 January, 2014

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