Wednesday, October 12, 2011

Gluten Free Vegan Halloween Krispy Treats

The inspiration for this recipe was a bag of puffed millet that I wasn't quite sure what to do with. If you are not familiar with millet, you will be happy to know that it is a low-calorie, gluten free grain with nearly 10% protein. Millet is high in magnesium; magnesium is beneficial to cardiovascular health, and can help prevent muscle cramps and migraines. Millet is also high in B-vitamins, folate, iron and zinc. I wasn't sure what to expect, but I found this puffed millet is similar in texture to puffed rice. It is puffed and airy, but soft, not crispy. The only ingredient in the (Arrowhead Mills brand) cereal below is millet; nothing else.
The recipe below uses brown rice syrup instead of the marshmallows that are traditionally used in krispy treats. Why? Take a look:
The ingredients in Kraft marshmallows, large or small, are: corn syrup, sugar, modified food starch, dextrose, water, gelatin, tetrasodium pyrophosphate, artificial flavor, natural flavor, and blue #1.
Besides the corn, corn, and more corn, fake laboratory ingredients with names I can't pronounce, and artificial colors and flavors- I won't even go into how gelatin is rendered. You can Google it... it's pretty disgusting. Blech! I'm not even vegetarian, but gelatin is an ingredient I'd like to avoid.

Dried apricots and raisins sneak in a little extra nutrition in this recipe, in addition to adding Halloween color.

Allergy-Friendly Halloween Krispy Treats

2 cups puffed millet
1/2 cup cashew butter (click here for how to make your own)
1/2 cup brown rice syrup
Dash himalayan salt (optional)
Dried apricots, diced
Dried zante currants (or raisins)

Add cashew butter and brown rice syrup to a large saucepan over low heat.
Stir until melted.
Add dash of salt, if using. Stir to mix.
Add puffed millet.
Stir until millet is well coated with syrup mixture.
Add diced dried apricots and currants. Stir to combine.
Drop large spoonfuls of millet-fruit mixture onto parchment paper and let cool.
The mixture is pretty hot at this point, so just drop it onto the parchment paper, don't worry about the shape.
When it is cool enough to handle, shape into balls (just roll between your palms).
Bailey is such a good dog. Since he is so darn cute laying there watching me take photos of food, I thought I'd let him pose with the treats too : ) He just likes the attention, he doesn't even try to swipe a treat : )

This recipe is linked to Cybele Pascal's Allergy Friendly Friday. Click to check out the other great allergy friendly recipes and the rest of Cybele's blog for awesome gluten, dairy, and egg free recipes.


  1. LOVE this idea! There are so many cute "krispie" recipe ideas out there, and now I can make some :)

    Lisa @ Allergy Free Vintage Cookery

  2. I had another idea... I'm putting together a post about allergy-friendly Halloween parties, and I'd love to include these. Drop me a note and let me know if that's ok... I'd put a link back to you and everything :)


  3. Lisa, Sure, feel free to include these in your post! That would be super. I hope you make these and enjoy them! Obviously you could use any puffed grain, and any nut butter, to your liking : ) Tasha

  4. Honestly, I was surprised at how tasty these were : ) I thought they would be "ok", and just something to use some of that millet, but they were actually quite yummy! I am going to make another batch.

  5. Oh I'm so happy I found you. This recipe is great ;D
    in fact,
    I shared it on my roundup ~ hope you don't mind ;D