Date, crystalised ginger and rice bubble balls
I had a packet of gluten free Freedom Foods Rice Puffs (similar to rice bubbles) in the cupboard which had been sitting there fore awhile as I didn’t know what to do with them. You see I haven’t been eating muesli for breakfast and therefore I couldn’t add them to that, and they definitely don’t fill me on their own.
Mum mentioned that she had a recipe for date, ginger and rice bubble balls so I asked her to dig it out for me.
The recipe looked great and I had all but the ginger in the house so decided it was a winner.
When I told my colleague that I had made these balls we started having a conversation about rice bubbles and why they are not usually gluten free. We knew there had to be something in them other than rice. Wikipedia came to the rescue explaining:
“Rice Krispies are made of crisped rice (rice and sugar paste that is formed into rice shapes or “berries”, cooked, dried and toasted), and expand forming very thin and hollowed out walls that are crunchy and crispy. When the cereal is subjected to a change in heat, the walls tend to collapse, creating the famous “Snap, crackle and pop” sounds”
However this still doesn’t explain why most brands have gluten in them! Kellogg’s actually recently announced that it will commence sales of a gluten free version of its Rice Krispies (known in Australia as Rice Bubbles) in the US. Apparently while there are no plans to release this version in Australia, a Kellogg’s spokesperson said it could be possible if there was strong demand among Australian consumers. So if this is something you feel strongly about maybe flick an email to Kellogg’s in Australia – and while you are at it I kindly ask that you also suggest a gluten free version of their cornflakes
In the mean time, the Freedom Foods gluten free Rice Puffs do the trick! These balls are deliciously chewy and crunchy.
- 170g butter
- 455g dates
- 1 cup sugar
- 113g crystalised ginger
- 4 cups rice bubbles
- Desiccated coconut
1. Stew butter, dates and sugar in pan slowly till soft (approx 6 mins)
2. Add ginger and rice bubbles, mix together and roll in coconut
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