Gluten Free Rice Chex Treats

Similar to Rice Krispie treats, these are great for a quick summer snack.  We don't make these often, but when we do, they don't last long.  If you use the coconut oil, then these are also dairy free as well.  Sorry no pictures--these were gone long before I remembered the camera!

GF Rice Chex Treats

6 tbsp coconut oil or butter

1-10 oz bag large marshmallows

(walmart, kraft and campfire

are all gluten free)

6-7 c rice Chex gluten free cereal

DIRECTIONS

1. In large saucepan melt butter over low heat. Add marshmallows and stir until completely melted. Remove from heat.

2. Add cereal. Stir until well coated.

3. Using buttered spatula or wax paper evenly press mixture into 13 x 9 x 2-inch greased pan. Cool. Cut into 2-inch squares. Best if served the same day.

Spicy Coconut Chicken

I have been craving sweet potatoes lately chili roasted sweet potatoes, to be exact.  I had some chicken breasts in the fridge and since I would be baking, thought I'd whip up some baked coconut chicken as well....and, since I had the oven on, I decided to make an apple crisp, too.  Gotta be efficient with our energy usage these days, right?  Right.  Grin.  My husband is gonna love me.  It's baking right now.  I added cinnamon and subbed blueberries for the blackberries, but it's essentially the same.  We're also having confetti rice salad or some coleslaw.  Or both.  But I digress. 

Spicy Coconut Chicken

What you need:

4 boneless, skinless, chicken breasts, cut into chicken-finger-sized chunks
3 tbsp. olive oil
1 c. sorghum flour
1 c. unsweetened coconut
1/2 tsp. each:
black pepper
coriander
chili powder
Italian seasoning
crushed bay leaves
cumin
1-2 tbsp. sea salt, depending on your salt needs/likes/desires.

What you do:

Preheat oven to 400 degrees F.
Mix seasonings together and set aside.
In a blender, blend coconut and sorghum together.
In a bowl, toss chicken pieces in the olive oil.
Add 2 tbsp. seasoning blend and toss.
Add coconut/sorghum mixture and toss yet again. 
Lay out not touching on a baking sheet (or two).
Bake for 30-40 minutes or until outside is crisp and slightly golden and chicken is no longer pink.
.