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Is Puffed Wheat Cake a Canadian thing?? I’ve heard that it is, but I’m not sure.  Well, clearly, if you are GF you can’t eat puffed “wheat” cake, but you can eat puffed rice cake!  If you are not familiar with the dessert, it is made similarly to rice krispie cake, but this baby is chocolate!

I have adapted the recipe to be: Gluten free, Casein free, Corn free, Egg free (always was!!), Soy free

Puffed Rice Squares

1/4 cup lactose free margarine  (you could use coconut oil, I haven’t tried this)
3/4 cup Rogers Golden Syrup (this is cane syrup, but you can also use corn syrup if it is ok)
1 cup brown sugar
1 tsp vanilla (optional)
2 Tbsp cocoa powder
7 cups puffed rice cereal

Melt margarine, syrup, brown sugar, vanilla and cocoa powder on stove.  Bring to a boil and boil for three minutes, stirring occasionally.  This can burn skin easily, so it is not a good recipe for kids to help with!  While it is boiling, grease a 9×13 cake pan.  This helps to keep it from sticking later on.  Measure out the rice cereal into a very large bowl.  Pour syrup mixture over top, stir to coat evenly.  Press carefully into 9×13 pan.  Let cool slightly & slice.  It is easier to slice while slightly warm.  Keep tightly covered to retain moisture.  (it doesn’t last more than a day or two usually, but I hear it can dry out if your family doesn’t eat it as fast as mine!)  Yum. Yum.

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