Rice Crispy Treats

1.25 cups brown rice syrup
3/4 cup almond butter
2 T coconut oil
2 t vanilla
1/2 t almond extract
6 cups crispy rice cereal

Line baking pan with parchment paper, extending up the long sides.

Heat brown rice syrup until it bubbles; remove from heat and add almond butter, coconut oil, and extracts. Stir until glossy and elastic.

Put rice cereal in a (big-enough) mixing bowl; add syrup and mix well. Pour into prepared baking pan, even out, cover with plastic wrap or parchment paper.

Chill, cut into pieces, wrap.

Goddess Dressing

1 clove garlic
juice of 1 lemon
1/2 cup unchopped cilantro
1 cup unchopped parsley
4 T Braggs Liquid Aminos (or less tamari, if you don’t have Braggs)
1/2 t umeboshi plum vinegar (or other vinegar, if that’s what you have)
1/2 c olive oil

Blend all together, chill. Excellent for many uses, not just salad.


3 c shredded coconut
1.5 c cacao powder
1/3 c melted coconut oil
1 c agave nectar
1 T vanilla
1 t fine sea salt
1 T maca powder, optional

Mix everything together. Form balls (~1 oz); dehydrate @ 115 for 24 hours or bake, low, for 2-3. Let sit out until crisp before bagging/eating.