Easy Recipes

When it comes to food allergies, there are some real rough ones out there. People so sensitive to cross-contamination that they can never eat at restaurants, or passengers who can scarcely breathe the air on planes serving in-flight peanuts. Compared to them, my sister has it pretty easy. All she has to avoid is sesame seeds. Beyond a proper tahini-laden falafel and the occasional bun or bagel, theres not much she misses. But these days, I feel a bit sorry for her. Because she cant eat these sesame-ginger rice krispie treats.

This recipe comes from the mad geniuses at Momofuku Milk Bar (via Gilt Taste), and for the most part follows the standard 1920s formula. Youve got the usual sticky-sweet goo of melted marshmallows and a bit of butter, used to pull together a pile of rice cereal into something far more delicious than the sum of its parts. But heres the simple addition that takes it up several notches: toasted sesame seeds and fresh ginger juice. Thats it, but it feels like so much more. The seeds give a nutty depth, and the ginger juice gives a shot of spicy-hot flavor. Together they cut through the sweetness a bit, keeping things from getting too cloying, but still keeping it firmly in the realm of a sweetly addictive dessert. Its comfort food gone elegant, and unless your allergy restrictions require otherwise, I strongly recommend giving it a go.


Sesame-Ginger Rice Krispie Treats

adapted, but hardly, from Helen Jo at Momofuku Milk Bar, via Gilt Taste
yields ~50 (the original recipe made twice this amount, which I think would lead to some very poor choices, so I halved it)

1 Tbsp white sesame seeds
1 Tbsp black sesame seeds (if you cant find them, feel free to use all white sesame seeds)
1 1/2 Tbsp butter
1/2 Tbsp ginger juice (I like to grate the ginger and then squeeze the juice out with a garlic press)
pinch salt
2 cups miniature marshmallows (I used vegan marshmallows, which took a while to melt but worked fine in the end)
3 cups Rice Krispies (or its hippie equivalent)

Butter an 8" square pan and set aside. Heat a large pot over a medium-low heat, and dry-toast the sesame seeds, moving them around so they toast evenly, until the white ones have darkened slightly (~4-5 minutes). Transfer to a small dish.

Add the butter, ginger juice, salt and marshmallows to the pot. Cook, stirring, until the marshmallows are totally melted. Remove from heat, then add the Rice Krispies and sesame seeds, stirring well until the mixture is well-combined. Turn the mixture out into the buttered pan, pressing firmly to compress it evenly. When it cools, turn it out and cut into bite-sized pieces (seriously, go for bite-sized -- these pack a wallop).

You know that thing wherein you think youre one of many people nibbling away at a particular snack? And then you find out that, in fact, everyone else has had just a bite or two, if that, and youve essentially eaten the entire thing yourself? This is one of those snacks.

Luckily this recipe is surprisingly healthy, a boon to those who end up finishing the majority of the batch (over a few days, but still). Ostensibly theyre a take on scotcheroos, the krispie treat variation featuring peanut butter. And a cup of corn syrup. And a cup of sugar.

But this hippie version loses the refined sugar in favor of maple syrup, and instead of artificially flavored "butterscotch chips", gets caramel sweetness and heft from brown rice syrup. They are undeniably sweet, but not cloyingly so, especially when you enjoy it with a cup of tea. And then you enjoy another. And then another.


Hippie Krispie Treats

adapted, only slightly, from The Bojon Gourmet (brilliant!)
yields 8 squares

Bars:
1/4 cup (3 ounces) maple syrup
1/4 cup (2 3/4 ounces) brown rice syrup
1/4 cup (2 ounces) almond butter or peanut butter
1/4 cup (1 1/2 ounces) chocolate chips, or chopped chocolate
1 tablespoon (1/2 ounce) coconut oil
1/8 teaspoon coarse salt
2 cups crisp Rice Krispie-style cereal

Topping:
1 tablespoon (1/2 ounce) coconut oil
1/3 cup (2 ounces) chocolate chips, or chopped chocolate
2 tablespoons chopped, toasted almonds (optional)
1/8 teaspoon coarse salt (optional)

Line an 8x4 or 9x5" loaf pan with a sling of parchment paper.

In a large saucepan, bring the maple and rice syrup to a rolling boil for 1 minute, stirring frequently with a heatproof spatula or wooden spoon (be careful not to let it boil over).

Remove from the heat, and stir in all of the remaining bar ingredients except the cereal (nut butter, chocolate, coconut oil, and salt). Stir until the mixture is well combined, then fold in the cereal. Pour the mixture into your lined loaf pan, packing down firmly with a spatula or your hands.

In a small saucepan (or the same big one, if youve scraped it clean), melt the remaining 1/4 cup of chocolate and 1 tablespoon coconut oil together over very low heat, stirring constantly just until melted (be careful not to scorch the chocolate). Pour this chocolate mixture over the rice mixture, spreading to form a smooth top layer. Sprinkle the nuts and salt (if using) over the top.

Let the bars set at cool room temperature (about 1 hour) or in the fridge (about 1/2 hour) until firm. Lift the sling out of the pan, trim away the edges if you like (delicious!), and cut into 8 squares.

They will keep at room temperature for several days. Bojon Gourmet thought they were best the day of (with the cereal softening a bit thereafter), but I found them to be lovely for several days (in case the crisp secret lay in the cereal, it was Erewhon Crispy Brown Rice).