Skin-free rice krispy treats recipe

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

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