The rice crispy treat is such a staple of the US bake sale that one of my recipe books starts with a dozen recipes for them. And they definitely have their merits: minimal equipment needed, no skill, quick and easy. They are pretty much devoid of any nutritional merit (apart from being gluten-free*) but hey, we can’t have everything.
More experimenting with grain-free cooking. (Don’t worry – I haven’t given up the grains and sugar completely and my next recipe will have no nutritional merit at all.) I bought a few fancy non-grain flours at Archie Brown’s, our favourite vegetarian café in Truro and I wanted to try a banana bread recipe using one of them: quinoa flour. Don’t have any quinoa flour? I’m sure you could use wholewheat flour, spelt flour, or your favourite gluten-free flour instead. Continue reading