You know those bags on the bottom shelf in the cereal aisle? "Bite-size Frosted Flakes", "Cereal-Os", Malt-O-Meal? Well, at Whole Foods, you get things like Kamut Puffs. I saw these the other day and, not having any idea what kamut is, picked up a bag to play with.
Turns out that kamut (ka-moot) is related to wheat. The grains are twice as large as typical wheat, so the puffs are much larger than, say, rice crispies. But that didn't stop me from making the whole food version of rice crispy treats:
4 cups kamut puffs
1 cup brown rice syrup
2/3 cup creamy unsalted almond butter (I prefer raw, but you could use roasted)
2 tablespoons agave
1 1/2 teaspoons pure vanilla extract
Combine all ingredients except the kamut puffs in a small saucepan over medium heat. Stir until smooth and a little runny. Put kamut puffs in a mixing bowl and add wet mixture. Stir with a wooden spoon until all puffs are coated, then press into an 8x8 or 9x9 square pan. Cover with wax paper and put in the fridge until cool. Cut into bars and eat.
This recipe is a frankensteined version of the hundreds of sugar-free vegan rice crispy treat recipes that live online, plus a little agave. Most of the recipes I found called only for brown rice syrup, which while delicious, doesn't come close to the sticky sweetness of melted marshmallows. These kamut crispy treats still aren't as sweet as their super-sugary counterparts, but the agave gets it close enough for me.
2 comments:
hi , what is "agave"? i searched the net and i found it's a green plant
http://en.wikipedia.org/wiki/Agave
i could not understand how you use it in cooking?
Hi there. :) You can buy agave nectar at most health food stores -- it's the nectar from the agave plant. It's similar in consistency to honey and you use it in much the same way.
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