For the topping, substitute 2
cups of rice squares cereal (such as Rice Chex) for the panko.
Not exact matches
3 - 4
cups water 1/2 teaspoon minced ginger (or 1 inch cube
of fresh ginger, peeled and sliced) 10 cm
square kombu 2 - 3 lime leaves 1 small clusters oyster mushroom (or a small handful
of other mushrooms
of choice, sliced) 75g [2.6 oz]
rice noodles 1 bok choy, sliced in halves or small pieces 1/2 carrot, sliced into ribbons (using the vegetable peeler) 1 tablespoon miso paste 1 tablespoon peanut butter or peanut - free substitute (as suggested above) 1 teaspoon soy sauce Wedge
of lemon for garnish
Let's start baking... White Chocolate Red Velvet
Rice Krispie Treats Yields: 8 × 8 pan 9 - 16 pieces (depending how large
of squares you cut) Ingredients: 6 tbsp salted butter 4
cups mini marshmallows 1
cup dry red velvet cake mix 1 tsp red food coloring 1 tsp pure vanilla extract 6
cups Rice Krispie cereal 1
cup white chocolate morsels Directions: 1.
Base Ingredients: 1
cup pitted medjool dates 1/2
cup shredded coconut 3/4
cup almonds 3 tablespoons coconut oil 1/2 teaspoon cinnamon 1 pinch
of salt Filling Ingredients: 2
cups cashews soaked overnight in water 1/4
cup coconut oil 1
cup coconut cream 1
cup shredded coconut 2 limes juiced 1/4
cup maple syrup or brown
rice syrup To Garnish: Crushed pistachios Lime slices Grated lime rind Instructions: Line a
square cake tin with baking paper and set aside.