Warm up with delicious, gluten free almond rice bars

BY: CHEF JANET CRAIG

To say the least, it’s been a wet fall in Toronto. Here’s something to warm up to: a delicious, vegan, rice bar that’s low in sugar, gluten and dairy free – enjoy with a warm cup of tea or your favourite hot beverage!
almond rice bars

Ingredients:

  • 1/2 cup liquid coconut oil
  • 1/2 cup almond butter
  • 1/2 cup brown rice syrup
  • 1 tsp vanilla
  • 1/2 cup dried cranberries or cherries
  • 1/2 cup cocoa nibs or dairy-free chocolate chips
  • 4 cups rice cereal
  • Slivered almonds as garnish

Directions:

  1. Line an 9 x 9 inch pan with parchment or wax paper
  2. Place rice cereal and dried fruit in large bowl
  3. Mix together almond butter, coconut oil, rice syrup and vanilla in another glass bowl and heat in a pot until you can stir everything easily together. Let cool for two to three minutes.
  4. Add mixture to cereal and stir well with spatula.
  5. Mix in the chocolate and pat into the pan. Garnish with almonds.
  6. Chill then cut into small bars and enjoy!

Chef Janet Craig’s recipes are simple, healthy, delicious and ABI friendly.

You can find out more about her HERE.
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Beat the heat with these totally chill no-bake cookies

BY: CHEF JANET CRAIG
To over-state the obvious, turning on the oven during this oppressively hot summer is not a good idea. But thanks to our favourite chef Janet Craig, homemade cookies are still a possibility – check out these delicious, no-bake treats that chill out in the fridge until they’re ready to be eaten.
BONUS: these cookies are gluten, egg and dairy free!
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Just out of the fridge – gluten, egg and dairy no-bake cookies
1 cup chopped & toasted walnuts (toast in dry Teflon frying pan over medium heat. Just shake the pan until slightly toasted)
1/2 cup unsweetened flaked coconut
2 tbsp honey or agave
1 tsp vanilla
1/4 tsp salt
Put walnuts in food processor & pulse. Add honey, salt and vanilla. Pulse until well mixed. Then add coconut. Chill and roll into small balls. Flatten with a fork and freeze on wax paper lined tray. Keep refrigerated. Makes 12 cookies.
Chef Janet Craig recipes are simple, healthy, delicious and ABI friendly.  You can find out more about her HERE.
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