For many, the holidays are a time to indulge and enjoy food relishing in the sweetness while you stay warm and enjoy family and friends. If you are gluten or dairy free, this can mean that you don’t get to enjoy any of the desserts at the holiday gatherings.
After almost 8 years of being gluten and dairy free I have learned ways to still enjoy simple pleasures without compromising and feeling bad from being exposed to foods that don’t make me feel well.
This is my sister and I’s favorite go-to for the holidays. A classic dessert many of us may have grown up with can be made healthier when we use better ingredients. It’s easy to make and delicious. It is gluten-free and can be made dairy free and vegan.
Even if you react to dairy, you will most likely be able to eat ghee, which is clarified butter. They remove the lactose and milk proteins so you are left with only healthy fat and nothing to have a reaction to. Even my husband who has a deathly allergic reaction to dairy can eat ghee!
So give it a try and enjoy!
9 cups Rice Chex™ - Gluten Free naturally
1 cup semisweet or 75% dark chocolate chips
1/2 cup ORGANIC peanut butter - I prefer only organic when you eat peanuts
1/4 cup ghee or grass-fed butter / consider coconut oil if you avoid animal products
1 teaspoon vanilla
1 1/2 cups powdered sugar
Into large bowl, measure cereal; set aside.
In 1-quart stovetop pan, heat up chocolate chips, peanut butter and ghee/butter until just melted and is smooth when mixed, do not overcook. Remove from heat. Stir in vanilla. Pour mixture over cereal, stirring until evenly coated. Pour into a 2-gallon resealable food-storage plastic bag or a paper grocery bag if you do not have plastic in the house.
Add powdered sugar. Seal bag; shake until well coated. Spread on waxed paper to cool. Store in airtight container in the refrigerator.