Let's talk sugar subsitutes.
Many options are readily available in just about every grocery store these days. Once faced with chemical, albeit zero calorie, harmful replacements, a demand for natural food has brought to light many products which are not only sweet, but also nutritious. The best of both worlds? I think so! Diabetics have options too, not as many, I know, but for now I am speaking from a nutrition point of view only. And calories? My opinion is eat whole and healthfully, you'll be fuller longer and have less cravings, staying thin in the process.
Where chemical sweeteners like aspartame cause many horrible illnesses, like cancer, brown rice syrup can be used in all baking and brings low glycemic, high nutrient sweetness to your foods. When treats become a part of nutritious eating, we can enjoy them, without guilt, possibly for the first time!
Brown rice syrup is a good source of magnesium, potassium, manganese, iron and the B-group vitamins. Add organic brown rice cereal (fiber), 70% dark chocolate (antioxidants), and nuts (protein), you've got yourself an all around gorgeous dessert packed with all the right stuff
Brown Rice Crisp Treats
Makes 16 squares
1/3 cup natural, creamy peanut butter
1/3 cup organic brown rice syrup
1 tsp real vanilla syrup
3 cups organic crisped brown rice cereal
7 oz best quality 70% dark chocolate
1 tbsp unsalted butter
Prepare a double boiler by setting a glass or stainless steele bowl over a simmering pot of water, making sure the bowl does not touch the water and that no water gets into the bowl (steam or drops). Put the brown rice syrup, peanut butter, and vanilla into the bowl, stirring over the heat until evenly incorporated. Remove from double boiler, cool for one minute, then add in the brown rice cereal. Mix thoroughly.
Grease an 8 x 8 inch baking pan, lightly press the rice mixture evenly into the pan.
Set another bowl over the simmering pot, add the dark chocolate, gently melt, then add the butter. Pour over rice and quickly spread to cover the top of the rice.
Set in the fridge for about 1 1/2 hours, then cut into squares with a sharp knife.
Store in the fridge for up to two days.