Rice Crispy Cake: gluten-free not guilt-free

Something with this much sugar in it is probably the last thing we need in our lives right now but what’s a little sweet now and then? Talitha only eats a couple of bites of this rice crispy cake at a time, anyway (strange child) and seemed to enjoy making it more than anything else (though she did scarf quite a few sultanas and rice crisps in the process!). I find it useful for self-medicating after she’s gone to bed. What’s more, it’s gluten-free which means we can all eat it. It does contain goat’s butter, which seems to be the only dairy that Laurence can tolerate, my lovely, sensitive man.

Rice crispy cake recipe

A friend made a similar cake for her daughter’s birthday recently and, having not had one since I was a teen, I thought I’d give it a go. I added oats and sultanas to ours.

What we used:

3oz goat’s butter (I’m sure it’ll work just fine with a non-dairy spread or even olive oil too)
100g dark dairy-free chocolate
100g marshmallows
100g oats (use gluten-free oats if you really need to be gluten-free)
100g rice crispies
75g sultanas

Melting chocolate and marshmallows for rice crispy cake

Talitha helped me measure it all out, occasionally giving in to temptation. Then I melted the butter, chocolate and marshmallows over a gentle heat.

Mixing ingredients for rice crispy cake

Once melted, we combined it with the dry ingredients until it was, in Talitha’s words “Yuck!” and pressed it into two baking trays at a shallow height.

Pat rice crispy mix into baking pans

Into the refrigerator they went and out they came as a little post-lunch treat.

Rice Crispy Cake - enjoy with someone you love

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