About now we are somewhere on Route 66 – taking the long way from Kansas City to Chicago because we can. So how, you may ask, have I had time to bring you these little morsels of goodness? Cue the magic of the blogging community!
You may know Christina as one of my co-hosts for the monthly Sweet Adventures Blog Hop, or perhaps as the co-chair of Eat.Drink.Blog-2012 or maybe just from her own gorgeous blog The Hungry Australian, but today she’s here to visit.
A few months back I did a guest post for Christina, [make sure to pop over there later for a taste of my Surprising Stove-Top Mac-n-Cheese] and when she heard about our trip she kindly offered up a guest post to keep everyone fed while RJ and I galavant across America-land.
Thanks again Christina! I wish I had a batch of these to munch on while we were out hiking in Montana…
Delicious Power Crackles by Christina of The Hungry Australian:
Thanks to JJ for having me guest post on 84th & 3rd today. It’s so nice to be here!
Now I’ve long admired JJ’s approach to healthy eating – I’m not nearly as disciplined as her but eating less sugar is something I’ve been trying to do lately.
Why? Well, when I’ve had a sugar binge (usually chocolate) I notice the difference in my skin and my mood straight away and believe me, it ain’t pretty.
My kids, on the other hand are sugar fiends, and would happily eat chocolate cake for every meal. Chocolate cake is by far and away my toddler’s favourite food – he actually requests it for breakfast every morning. Seriously.
So this is my compromise position – a healthy gluten-free and sugar-free treat that is sweet, but naturally so. It’s great for breakfast on the run or an afternoon snack.
I’ve deliberately made this nut-free so my daughter can take it to school but if you didn’t have any such considerations you could add some chopped pistachios or almonds, too.
Delicious Power Crackles
by Christina from The Hungry Australian
- 200 grams puffed brown rice
- 50 grams roasted and salted pepitas (sunflower seeds)
- 50 grams dried pawpaw, diced
- 50 grams shredded coconut
- 40 grams dried dates, diced
- 1/3 cup honey
- 50 gram dark chocolate pieces (optional)
Place 12 paper cases in muffin tray. Preheat oven to 180 C [350F]
Combine rice, pepitas, pawpaw, coconut and dates in a large bowl.
Melt honey for 25 seconds in the microwave and use a wooden spoon to stir into the mixture, making sure wet and dry ingredients are thoroughly combined.
Spoon mixture into muffin cases.
Bake for around 10-12 minutes or until coconut strands are browning nicely.
Remove from oven and let cool down in tray. Store in air-tight container and eat within a few days.
- You can also use mini-cupcake liners for smaller serves.