It's a toss up as to what my favourite type of food may be. Our family has a wide palate and enjoy most foods. I do pretty much live for tacos, at the same time I also live for Thai food. When I had to change my diet, I knew enjoying food would pose challenges, but I don't mind challenges. Being creative in the kitchen and altering recipes to meet my dietary requirements (no diary, gluten, peas, mushrooms, nuts) has been a learning experience. I have had my fair share of recipe flops but also success, like these egg rolls. Egg rolls, especially deep fried, were a large part of my diet way back when. Given, they were not the healthiest so when looking for substitutes to make them gluten free and dairy free, I also decided to skip the deep frying and bake them. I hope you enjoy them as much as my family does.
1. Mix equal amounts plum sauce and soy sauce
2. Peanut sauce
3. Sweet and sour sauce
4. Sweet Thai sauce
*If by chance these do not get consumed all in one go, they do freeze well.
Gooie hands down, crispy rice treats have always been one of my favourite treats to make. From the early days in my moms kitchen, to my kitchen now with my daughter. The simplicity of making them is favourable but the best part is that you can make them in so many different ways. Try adding some chocolate chips or sprinkles. Mix in some strawberry jam. Use flavoured cereal. Use flavoured marshmallows. Add crushed candy cane. Add peanut butter. The possibilities are endless when it comes to making crispy rice treats more than just the standard cereal and marshmallow (though sometimes, the classic is just what you may want).
5 Cups Natures Path Organic Crispy Rice Cereal
1-2 Bags Dandies Vegan Marshmallows
3 Tbsp MELT "butter"
1 Tsp Organic Vanilla
My grandmother loved to bake. Her house smelled so sweet every time we visited. She was a pie lady, lard and everything. Her pies were amazing. She would often bake other goodies too and one of my favourites was called monkey bread. I've been blessed to have many recipes passed down to me from both of my grandmothers and now I take them and alter them to make them slightly healthier as well as gluten and dairy free (most recipes can be made vegan as well, just substitute the egg). I also use organic ingredients where I can. So without further ado, here is the remake of my grandmothers monkey bread, in muffin form.
YIELD: 9 STANDARD SIZED MUFFINS
PREP TIME: 10 MINUTES
COOK TIME: 25 MINUTES
TOTAL TIME: 35 MINUTES
*These muffins are not overly sweet, if you prefer sweet, you can up the sugar to 3/4 cups and use sweetened shredded coconut instead.