Healthy Marshmallow Krispie Bars Recipe made with sprouted gluten free grain chips and homemade marshmallow for a crunchy and sweet treat.
My Homemade Rice Krispies Granola is a huge hit with people trying to break the toxic habit of cold breakfast cereal.
While the texture of the homemade rice balls softens perfectly in a bowl of milk, they don’t work as well when you mix them with homemade marshmallow into Rice Krispie bars.
The rice balls are just too hard in my opinion.
I tried several methods to get the crispy rice to the right consistency, but none was what I was hoping for.
Then I tried some other gluten-free grains and found that sprouted and roasted quinoa was delicious!
Be sure to ONLY use sprouted quinoa for this recipe. If you are using sprouted quinoa, you must first rinse the quinoa to remove the toxic saponins. You then need to dry the grains in a warm oven before roasting.
Germination inherently requires rinsing and soaking in water. Therefore, using sprouted quinoa is not only healthier, but also saves you a lot of time.
These Marshmallow Krispie Bars are crunchy and sweet without the toxic additives, synthetic fortifications, and GMOs of the Kellogg’s store-bought version.
They’re perfect for lunch boxes or an afternoon treat!
Homemade Marshmallow Krispie Bars
Healthy Marshmallow Krispie Bars Recipe uses sprouted gluten-free cereal chips and homemade marshmallow for a crunchy and sweet treat without the toxic additives of store-bought versions.
instructions
Crunchy quinoa
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In a large skillet, heat 1 tablespoon expeller coconut oil until medium hot.
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Pour 1/3 cup sprouted quinoa into the pan with the hot oil, stirring constantly, until toasted and light brown (about 30 seconds).
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Quickly scrape the crispy quinoa from the pan into a clean bowl.
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Repeat the above steps two more times. You now have a cup of crispy quinoa. Set aside to prepare the marshmallow.
Homemade marshmallow
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Lightly grease an 8×8 or 9×9 casserole dish with squeezed coconut oil.
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In a large bowl, add 1/4 cup of water and sprinkle the gelatin evenly over it. Leave for a few minutes.
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Place the sugar and the other 1/4 cup water in a small saucepan and bring to a boil, stirring. Once the hot sugar water is bubbly, pour over the gelatin and water mixture and beat with an electric mixer until soft-tipped white marshmallows form, 5-8 minutes.
Mashmallow Krispie Bars
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Quickly add the crispy quinoa to the bowl with the still-warm marshmallow and stir until all of the kernels are evenly coated.
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Using a spatula, scoop the krispie and marshmallow mixture into the prepared casserole dish and press into an even, compact layer.
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Leave to rest at room temperature for about 20 minutes until the mass is firm.
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Cut into 16 squares and serve.
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Store the krispie treats at room temperature in an airtight container for up to 3 days. Store in the fridge for up to a week.
nutritional information
Homemade Marshmallow Krispie Bars
Amount Per Serving (1 Square)
calories 87
Calories from fat 23
% Daily Value*
Fat 2.5g4%
Saturated Fat 2g10%
Monounsaturated fat 0.5 g
carbohydrates 15g5%
dietary fiber 0.5 g2%
protein 1g2%
*Percent Daily Values are based on a 2000 calorie diet.
