Strawberry Lemon Rice Crispies – bright lemon and sweet strawberry bring great flavor to a classic rice crispie, perfectly pink for Valentines, or any day!
Yesterday was World Cancer Day.
Yesterday was the day I spent the morning with my dad and the head of oncology at our hospital. Hearing a new cancer diagnosis, with an accompanying recommendation of a laryngectomy. Dad will have his voice box removed permanently, and with it, the cancer. Hopefully permanently.
Surgery is scheduled for this Thursday. Which is a good thing, because I will not be able to think of anything else until then.
I want to say Thank You, again. Thank you to all of you who continue to pray and send good thoughts, ask about Dad and ask about me. You all have made this experience much more bearable. Sometimes, even happy.
I think it is appropriate that I originally made this recipe as a Thank You for someone who has been a huge lifesaver to me.
My strawberry lemon rice crispies are dessert number two in my Vegan Valentines series, and they are one of my favorite recipes for rice crispy treats. Bright lemon flavor and sweet strawberries throughout – a unique flavor for a crispy treat – a good one.
Strawberry Lemon Rice Crispies
dairy, egg, and gluten free, vegan
makes 9-12 squares
INGREDIENTS:
2 tablespoons coconut oil
10 oz package marshmallows (Dandies vegan!)
juice and zest of 1 lemon
2 tablespoons beet juice (optional for color)
5 cups rice puffs
3/4 cup freeze dried strawberry pieces
INSTRUCTIONS:
Melt coconut oil in saucepan, add marshmallows. Stir over medium heat until melted.
Add beet juice, lemon juice and zest.
Remove from heat, add rice puffs and strawberries, stir until combined.
Press into prepared pan – 9×9 square makes tall rice crispies!
I’m making a batch of these to bring to the nurses Thursday. I know many by name now.
printable Strawberry Lemon Rice Crispies recipe:
- 2 tablespoons coconut oil
- 10 oz package marshmallows (Dandies vegan!)
- juice and zest of 1 lemon
- 2 tablespoons beet juice (optional for color)
- 5 cups rice puffs
- ¾ cup dehydrated strawberry pieces
- Melt coconut oil in saucepan, add marshmallows. Stir over medium heat until melted.
- Add beet juice, lemon juice and zest.
- Remove from heat, add rice puffs and strawberries, stir until combined.
- Press into prepared pan - 9×9 square makes tall rice crispies!
Diane says
These look really good…not only gluten free but also vegan 🙂 But wanted to ask you about the Strawberries,
you said dehydrated. Do you mean like dried fruit, like a raisin is dried fruit or do you mean some other process? Did you purchase them or did you dehydrate the berries yourself (I’m hoping you purchased them and would share what brand you used). Thanks very much.
Kristina Sloggett says
oh, you know Diane – I have used dehydrated that I made in my dehydrator, but usually when I make this recipe, I actually use FREEZE DRIED strawberries that I buy from the store. the crunchy ones, you know what I mean? they don’t really stay too crunchy – they soften in this recipe – but they have so much concentrated flavor!
hope that helps, I am updating the recipe to reflect this. 🙂
Diane says
Oh! That’s wonderful because those are much easier to find! So looking forward to giving this recipe a try. Thank you so much for the reply.