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Skin-free rice krispy treats recipe

12/5/2012

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Porkskin is a significant raw material source for production of edible gelatin in the United States. (Page 5) Gelatin Handbook compiled by Gelatin Manufacturer’s Institute of America http://gelatin-gmia.com/home.html

"How is the gelatin considered Kosher if it's derived from Pork?
—      Royal gelatin dessert products manufactured and distributed by The Jel Sert Company are certified Kosher by Rabbi Sheldon D. Goldsmith and carry the letter K as an indication of the certification."  http://jelsert.com/FAQs/

Yes, the majority of gelatin in North America is isolated from the collagen in the skin of pigs. I have found brands of gel dessert products similar to Jell-O that I can enjoy. But since I found out even some brands of kosher gelatin are made from porcine gelatin (see Royal gelatin above), I have missed my rice krispy treats. I tried using the marshmallows made from fish skin gelatin but it did not hold as well as I thought it should. Vegan marshmallows are insanely expensive so I had to experiment to find an  affordable alternative.

SUCCESS!  I found a new delicious way to make them that tastes as good as the original version. Marshmallow crème or fluff is made mostly from regular corn syrup. If you want a corn syrup and egg white free version you can use Ricemellow Creme found in the baking aisle of stores like Food Lion and Harris Teeter. Jet-Puffed brand has artificial blue color added so I avoid that brand of marshmallow crème. Oddly enough I found a simple ingredient version at Dollar Tree. Enjoy this recipe that you can also form into holiday shapes using a cookie cutter or place in a pie pan for “pizza slices” when topped with dried fruit or coconut nu.

Skin-free, Rice Krispy treats
6 cups Kellogg’s Gluten Free Rice Krispy (made from crisp brown rice)
7oz marshmallow crème or RiceMellow creme
1.5 TBSP Spectrum Organic butter flavor shortening (palm fruit oil)
Olive oil spray ( optional)

  1. Melt the Spectrum organic butter flavor shortening in a pot. This takes about 35 seconds
  2. Spoon out the marshmallow crème into the pot and stir until well mixed with the shortening. This takes less than 1 minute.
  3. Turn off the heat. Leaving the pot on the stove add the brown rice krispies and stir until well mixed.
  4. Scoop into a pan coated with olive oil.
  5. Let cool and enjoy.
Renee
www.thetakebacktour.com



1 Comment
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9/9/2013 05:44:50 pm

actully i love crispy rice I am sure individuals like me will find your blog to be of great help and you covered all the major points and made it very informative. Thanks.



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    Author

    Renee Lea-Currie, Ph.D.
    email: takebacktour@yahoo.com
    A Bit About Renee
    Renee is a married mother of 2 with  a Ph.D. in Nutrition Science. Renee currently serves as  Director of Cell Biology for Zen-Bio, Inc  and the President of BriteBio, Inc, both located in Research Triangle Park, NC. Renee is also the Health Ministries Leader for Philadelphia Seventh Day Adventist Church, 629 Cameron St. Burlington, NC, Community Advisory Board member for the UNC TraCS Institute and a founding member of the former Healthy Alamance Faith Based  Initiative Task Force. Renee LOVES freebies, coupons, saving money, baking, cooking, eating, crocheting and roller skating.


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