Guilt-less Desserts & Treats for your Family
Now, I have been told that perhaps I was getting just a little bit too emotionally involved in ‘The Bachelor’; perhaps even more than horse hair girl or short dress weirdo (my nicknames for some of the girls in the show). I disagree; it’s perfectly normal to cancel plans, refuse to answer the phone, yell at your husband if he tries to talk to you and talk incessantly about it for the next week… isn’t it?
I know (or at least I hope so) I’m not the only person who gets obsessed with different shows; in particular reality shows. Many Aussies will recall the bum dance from Big Brother series 1 and the dancing doona from series 2. Who could forget the girl band formed from ‘Pop Stars’ (whose name I cannot remember but let’s call them ‘Sophie Monk and her moderately talented friends’) and the larger girl who won Australian Idol but has never been heard of since (or maybe I have just showed how easy it is to forget!).
Reality shows tend to create a lot of hype… that quickly dies when it’s season is over. Have you ever heard of anyone watching re-runs of X-factor 5 years later? I hope not!
Snacking whilst watching TV is nearly as old a past time as becoming a quasi reality TV stalker. These Salted Honey Rice Krispie Treats are perfect for your favorite TV marathon. They are gluten, dairy and processed sugar free (containing only honey as a sweetener).
- 1 serve Marshmallow (see below)
- 3 Tablespoons Coconut Oil
- 1/3 Cup Honey
- 1 teaspoon Salt
- 6 cups Rice Bubbles
- 100ml water
- 3/4 cup Maple Syrup or Honey
- 2 Tablespoons Gelatine
- 100 ml water
- 1 Egg white, at room temperature
- 1 Tablespoon Vanilla Extract
- Melt Marshmallows, Coconut oil, Honey and salt in a large saucepan over a low heat.
- Once completely melted, remove the saucepan from the heat and stir in the rice bubbles 1 cup at a time.
- Stir until all the rice bubbles as coated in the Marshmallow mixture.
- Spread into a lined tin and set in the fridge.
- The choice of tin will depend on the thickness of the pieces. I use 1/2 a backing tray.
- Place 100ml of water and Maple Syrup/Honey in a saucepan and bring to the boil over a medium heat.
- At the same time sprinkle the gelatin over 100ml of water and allow to thicken.
- Once the mixture is boiling reduce the heat slightly and add the thickened gelatin mixture, whisking vigorously to incorporated the gelatin and ensure no lumps remain.
- Return to medium heat and return to the boil and boil for 1 minute, continuing to whisk.
- Place the egg white in a clean bowl of a kitchen stand mixer with a whisk attachment.
- Place mixture on medium and whisk until the egg white is frothy.
- Pour the hot mixture in to the bowl, pouring slowly along the edge of the bowl.
- Turn whisk to high and whisk for 5-7 minutes.
- Add the Vanilla and whisk on high until firm but not set (another minute)
- The mixture should be shiny and thick, but still able to be piped and spread.
- Spread into a greased and lined dish or pipe out onto a greased and lined tray.
- Allow to sit at room temperature overnight.