Building windmills millet and rice puff squares

Me: I don’t like it, it’s new.

Kid 1: Stop building walls and build windmills.

I stare agog at this child of mine dispensing wise advice like a miniature life coach. This ‘set in its ways’ brain of mine has forgotten what ‘new’ thing I was alluding to. He was referring to an ancient Chinese proverb that goes ‘when the wind of change blows, some people build walls, others build windmills.’ Change is one of the few things in life that is constant. Having always thought of myself as someone adapts to change readily, I was somewhat taken aback. It would seem that ‘wall building’ creeps up on you. Not wanting to be the stubborn person who remains unresponsive to all that is new, I will have to remain vigilant. (In other words, I do not want to become what is commonly known as ‘an old fart’.) I am thankful (mostly), that my Anthony Robbins wannabe son will keep me on the straight and narrow.

One thing that has thus far remained constant, is my love of the ever changing world of food and the brilliant adventure of trying new recipes. My latest cookbook love is The Wholesome Cook, written by Martyna Angelas. The creator of an award-winning blog, her book is chock full of refined sugar-free wholesome recipes. It is a stylish tome full of inspiring photos and a wide range of nutritious and easy-to-prepare meals. Her sensible philosophy really resonates with me. She acknowledges that no single diet fits everybody the same and as our environments and bodies change, so should our diet. No wall building going on in this book. Some of my earmarked recipes include the Polish gingerbread cake, the double chocolate and caramel popcorn cake, kale and cashew pesto, the fennel, ginger and turmeric soup and the sweet and sour lamb riblets. My mouth is watering already.

This nifty little snack lives up to its promise. A few changes were made to the original recipe but this was merely due to the fact that I wanted to use whatever I had on hand. It is a grown up, healthy-err, gluten free version of salted caramel rice bar. The tangy fruit adds a zesty brightness to it. Moreish, chewy and a new favourite for the adults in our household.

MILLET AND RICE KRISPIE SQUARES, GLUTEN FREE

WHAT YOU NEED
3 cups gluten free crispy rice cereal (I used wholegrain brown rice puffs)
1/2 cup puffed millet (the recipe calls for puffed quinoa)
3 tbl dried blueberries or cranberries (I used tart dried cherries, chopped)
1/2 cup hulled tahini (I used unhulled as its all I had)
1/2 cup rice malt syrup
1 tsp vanilla powder
1 1/2 tsp salt (optional, I used 1 tsp, this gives it the salted caramel flavour, the recipe says its optional, I highly recommend going the salt route)
1 tbl (15g) raw cacao butter (I used unsalted butter)

HOW YOU DO IT
Line a 29cm square baking tin with baking paper.
Place rice cereal, puffed millet and dried fruit into a large bowl. Set aside.
Combine tahini, rice malt syrup, vanilla and salt in a small saucepan.
Melt, stirring gently over low heat until all ingredients are blended together. Do not boil. Add cacao butter (butter) and whisk until melted.
Pour warm mixture over rice cereal mixture and mix well. (Move fast while the mixture is still warm.)
Transfer to prepared tin and press into the base, corners and edges. I used my small off-set spatula to do this.
Refrigerate for 30-60 minutes before slicing into squares. We kept our squares refrigerated.

Recipe from The Wholesome Cook by Martyna Angell, published by Harlequin, October 2015

http://wholesome-cook.com

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20 thoughts on “Building windmills millet and rice puff squares

  1. Oh, yummmm! Stuff going on shopping list… I know perfectly well I can’t get dried sour cherries here, so it’ll have to be a combination of raisins and dried apricots, and I’ll use vanilla bean seeds as I don’t have powder but I do have a whole jar full of the pods

    • It really is a keeper this one.
      The whole book is fab. The actual recipe call for cranberries but I happened to have some tart dried cherries. I think any dried fruit you have will add that necessary foil to the richness. Vanilla bean seeds are totally yum. I got a motza of vanilla bean
      powder in my last co-op haul and am still
      trawling through it.

      • Ha, sorry, that was ambigious. I mean it’s one to make again and again. There were two bits left and the husband said ‘sorry, I am hungry and I am the coeliac.’ Bim bam boom, they were gone. We are also a big bunch of gaping black holes continually needing feeding. 😁

      • I have tried it, but I confess I have messed with it and it’s no longer even vaguely healthy. I added a handful of chopped dark chocolate and doubled the butter. To say it’s sublime is not to overstate the case…

    • Certainly is but not boring either, which unfortunately, can sometimes go hand in hand. Yes, he sometimes knows of what he speaks but other times, in the manner an eleven year old lad, he speaks much nonsense. As it should be. ☺️

  2. Mmm, I love rice krispie treats! Also the kale and cashew pesto sounds like a winner. How often do you buy hard copy cookbooks? I don’t buy them as often these days because of what is available online, but occasionally I can’t resist.

    • You would really like these then….I am trying to buy less often but in the height of my addiction, ummm, far too many and that’s not counting the food magazines. I did take a break for a year or so but am now back to buying one every few
      months, just can’t resist the real thing. But my shelves are groaning.

      • Groaning book shelves and a groaning board 🙂 I enjoy food mags too, but don’t usually have time to keep up with them. I used to subscribe to Vegetarian Times, but it was going unread.

  3. Love the inspiration that gets fired up from flicking through a new cookbook… sounds like a lot of yummy new recipes to try. The fennel, ginger and turmeric soup sounds beautifully health-giving and perfect for spring.
    Loving also the wisdom radiating from Kid 1… fabulous advice to follow!

  4. Pingback: Cauliflower and zucchini gratin | The Cheergerm & the Silly Yak

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