LEMON RICE CRISPY TREATS WITH PUFFED QUINOA
I was inspired to make this sweet treat after seeing a video of someone making rosemary thyme Rice Krispy treats. I decided to put my own twist on the recipe and add lemon and puffed quinoa. For those who enjoy earthy flavors, I recommend including the rosemary. If you enjoy sweeter things, then I would leave the rosemary out of this recipe.
lemon RICE CRISPY TREATS with Puffed Quinoa
SERVINGS: 9 TREATS
PREP TIME: 5 MINUTES
COOKING TIME: 30 MINUTES
TOTAL TIME: 35 MINUTES
INGREDIENTS
1/2 cup of quinoa (puffed)
3 1/2 cups of corn flakes
4 cups of Rice Krispies
Zest of 1/2 of a lemon
Juice of 1 lemon
10 oz. bag of marshmallows
2 sprigs of rosemary (optional)
4 oz. of salted butter
1 teaspoon of olive oil
Flaky sea salt
INSTRUCTIONS
Puff the Quinoa
Heat a pan on medium heat, and once hot, add the olive oil and quinoa. Stir until the quinoa is golden brown, then remove from heat.
Melt the Butter and Marshmallows
Heat a large pot over medium heat, and once hot, add your butter. Now would also be the time to add your optional rosemary. Turn the heat down to medium-low and stir continuously to prevent the butter from burning. Once the butter has browned, remove the rosemary and add the marshmallows. Stir until melted and turn up the heat if necessary.
Finish the Rice Krispy Mixture
Once the marshmallows are fully melted, lower the heat to low and add the Rice Krispies, corn flakes, puffed quinoa, lemon juice, and lemon zest to the pot. Mix until fully combined and remove from heat.
Assemble the Rice Krispy Treats
Line a casserole dish with parchment paper and pour the Rice Krispy mixture you just prepared into the dish. Flatten out the mixture and let it cool for at least 20 minutes.
Serve and Enjoy!
Once cool, you can cut up the Rice Krispy treats and enjoy!
