Who has read The Hunger Games trilogy? Anyone? My mom bought be a nook a few weeks ago, and I took my husband’s suggestion to make The Hunger Games my first nook purchase. That was last Thursday, as in, February 17th. Since then, I’ve literally been glued to my nook during every inch of spare time I can muster. I’ve even deliberately picked longer checkout lines just for an excuse to read for a minute more. I just started the third book, Mockingjay, and expect I’ll encounter the same lack of willpower when it comes to putting it down to go to bed. Thinking about starting this trilogy? If so, don’t plan on being productive or getting much sleep in the next week.
That said, I’m a little glad I can at least covertly — thanks to my nook — be so engrossed in what’s considered a “young adult” series. Am I really turning into the Hunger Games’ version of a “Twihard”? Please let this not be true.
At any rate, at the hands of my newfound obsession, my baking has suffered as well as my sleep. I did, however, manage to break away for a few hours to do Bikram Yoga last night (something I’ve “re-discovered” lately after a few year hiatus), and was craving my usual post-Bikram snack when I realized there was little to work with in the fridge, and I had little energy to make something complicated. I was going to settle on a small bowl of brown rice crisps with soy milk when I realized how boring that sounded. Fifteen minutes later I had created something much more satisfying: my gluten-free, sugar-free, vegan version of a rice krispie treat. Which was perfect, because that’s about all the time I could manage to allow before surrendering to a few more hours of uninterrupted reading.
Yield: about 9 large crispies; 18 small
Coconut Almond Rice Crispy Treats:
4 cups Barbara’s fruit sweetened brown rice crisps
3/4 cup creamy almond butter (not raw)
1/2 cup coconut nectar
1 teaspoon pure vanilla extract
1/2 cup shredded, unsweetened coconut
1. Put rice crisps in a large, heat-safe bowl.
2. Heat almond butter, coconut nectar and vanilla in a small saucepan over medium heat. Stir. When everything has melted together and become smooth, about 2 minutes, pour over rice crisps and stir to combine and until all of the dry crisps are coated. Add coconut.
3. Press rice crisps into a square, parchment-lined baking dish (8×8 or 9×9 is fine). Press firmly to smooth over the top and shape treats into dish. Chill in refrigerator for a few hours, or until set.