Gluten Free Chocolate Brown Rice Crispy Treats

What’s the problem with white sugar, you ask?

A few things actually, but before I get into that, let me say this. Villifying particular foods only serves to create a sense of fear within us about what to eat and not eat. Separating foods into “good” and “bad” opens up the pandora’s box of believing we are what we eat, that is, we’re either “good” or “bad” depending on our choices and amount willpower.

The most radical thing you can do in a culture that has wrapped a twisted and patriarchal morality around who is worthy or unworthy based on what they put in their mouth and the size of their pants is to eat (and live) with genuine freedom. To listen to your body, trust your body and nourish her exactly as she needs.

OK, back to white sugar.

Americans eat over 150 pounds of sugar per person per year and from a biological standpoint, we do not need white sugar at all. Our bodies function perfectly without it: our taste buds, however, tend to differ.


That’s because our taste buds are primed for sweetness from birth. Our desire for sweetness is completely natural and with that, it’s a good idea to take in sweetness from a variety of sources, not just from processed white sugar.

Here are a few of my favorite non-white-sugar sweeteners. They undergo minimal processing, contain trace vitamins and minerals, and don't spike blood sugar levels as drastically as white sugar.

Jamie's Favorite Alternative Sweeteners

Equivalents to 1 cup of white sugar

1 1/3 cup Barley Malt

1 1/3 cup Brown Rice Syrup

3/4 cup Organic Maple Syrup

3/4 cup Rapadura/Sucanat (unrefined, unbleached cane sugar)

3/4 cup Coconut Sugar

2/3 cup Raw Organic Honey

Brown Rice syrup was the first alternative sweetener I ever tried and it is still an all-time fave. Rich and smooth, this sweetener has an amazing depth of flavor that reminds me of butterscotch. Can't go wrong with that! Here is a delicious recipe that is a perfect introduction to using alternative sweeteners. I have made these for dedicated rice crispy fans who adored them and didn't even miss the marshmallow. You won't either. Promise!


Chocolate Brown Rice Crispy Treats

Serve 6

  • 1/2 cup organic peanut butter

  • 1/2 cup brown rice syrup

  • 1 tsp. organic vanilla extract

  • 2 1/2 cups gluten free brown rice cereal (I use Erewhon brand)

  • 1/4 cup 70% cacao chocolate chips

In a small sauce pan, heat peanut butter and brown rice syrup until they are melted together and creamy. Add in the vanilla and the brown rice cereal. Let the mix cool for a few minutes to make sure the chocolate chips don't melt when you add them in. Throw in the chocolate chips and mix thoroughly.

Pour mixture into an 8x8 Pyrex baking dish, place into the refrigerator and let cool for an hour or two. Cut into squares and enjoy!

General, Recipesjamie