Why gluten and corn free? Because my darling daughter has some food allergies and corn happens to be one of the offending characters. It only happens to be gluten free by chance. You could also make it dairy free by omitting the butter and substituting 1/4 cup of sunflower butter (or nut butter of your choice). Oh, and yes, my daughter is only 6 months old and as of yet is not eating much in the way of solid food, however, whatever I eat gets into my breastmilk and can potentially cause her problems. So I have been on (and off) an allergy elimination diet since she was about 2 1/2 months old. Not much fun for me but very helpful for her. Anyway, here is the recipe:
1 cup sugar
1 cup brown rice syrup
1 and 1/4 cup sunflower seed butter
1/4 cup butter (if not using butter add another 1/4 cup of sunflower seed butter)
about 5 cups puffed rice or other rice cereal (if you are trying to eliminate corn make sure to read the ingredient list, rice krispies have corn syrup in them)
vanilla to taste
Butter (or use oil if not doing dairy) a 9x13 baking dish
Combine sugar and rice syrup in a pan and boil
Once boiling add sunflower seed butter, butter and vanilla and stir until well combined
remove from heat and add the cereal, mixing until the cereal is well coated
press into the baking dish with a spatula or buttered fingers (it will be sticky) and let cool
cut into bars and serve!
I wish I would have taken a picture of these but I ate them before I thought about it. :)
