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    Home / Desserts / Brownies & Bars
    5 from 1 review

    Hippie Crispies (Chocolate Rice Crispy Treats)

    By Alanna Taylor-Tobin on May 10, 2010 (updated Jan 24, 2024) / 33 Comments Jump to Recipe

    These chocolate rice crispy treats (AKA Hippie Crispies) are made with just 8 ingredients in 10 minutes of active time. No marshmallows, no corn syrup, no butter! They're chewy, gooey, crispy, crunchy, not too sweet, and they're naturally gluten-free, vegan, and refined sugar-free too.

    You don't have to be a hippie to enjoy these, but it doesn't hurt. ;) Find more brownie and bar recipes here including these oat flour blondies!

    rice crispy treats on a table

    Note from Alanna, 2023: I originally shared this recipe in 2010, inspired by recipes from David Lebovitz and Heidi Swanson, two food writers who also inspired me to start TBG in the first place! These chocolate almond butter rice crispy treats quickly developed a bit of a cult following.

    • They were named a Community Pick on Food52 (where they currently have 4.5 stars out of 60 ratings) when I entered them in a cereal contest. They were even included in Food52's Baking cookbook!
    • I made huge batches of them at a summer music camp in the Mendocino Woodlands, where bonafide hippies flocked to them in droves.
    • They traveled around the world including to Tasmania where food blogger Dearna of To Her Core made them with puffed amaranth.

    Have you tried Hippie Crispies? Please let me know in the comments!

    top down shot of vegan rice crispy treats

    Ingredients & Substitution Suggestions

    These chocolate rice crispy treats are made with just 8 ingredients that you may already have in your pantry!

    • Crisp rice cereal forms the base. Be sure to use certified gluten-free crisp rice cereal if need be. I prefer crisp brown rice cereal, but the original Rice Krispies will work too. I don't recommend puffed rice cereal as it doesn't stay as crisp, but it will work in a pinch. Or you can experiment with puffed grains such as amaranth. I bet toasted buckwheat would be a fun addition too!
    • Almond butter adds a creamy mouthfeel. Feel free to use any nut or seed butter you like, such as hazelnut butter or peanut butter. (I'm itching to try these with tahini!)
    • Maple syrup and brown rice syrup add natural sweetness and give the bars that gooey feel of classic rice crispy treats. The thickness and low sweetness of the brown rice syrup is important for the texture of these, but I've successfully made these with coconut nectar in place of both the maple and brown rice syrups. Feel free to experiment with other sweeteners but do so at your own risk!
    • Chocolate helps set the bars and it adds a luscious topping too. I prefer a high cacao mass chocolate since the bars are fairly sweet, 70% or higher. Source chocolate made with maple (such as Raaka) or coconut sugar (such as Hu or Guittard) to make these completely refined sugar-free if you like.
    • Coconut oil adds richness to the bars and topping. Be sure to use coconut oil that's solid at room temperature. You could swap in ghee if dairy isn't an issue.
    • Fine sea salt sharpens the flavor of the bars, while flaky salt adds an addictive crunch to the topping.
    • Top these with toasted, chopped almonds (or sliced / slivered almonds) if you've got 'em, or sprinkle with some cacao nibs, hemp hearts, or other nuts or seeds if you prefer!

    rice crispy mix on a spatula

    How to Make Hippie Crispies

    These chocolate rice crispy treats are so easy to make in just 10 minutes of active time. They'll need to chill for about 30 minutes after you assemble them, and they'll keep for up to a few days at room temperature. They're best eaten the day of assembly when they're the most crisp.

    All you need to make these is a loaf pan, a saucepan, and a spatula.

    Make the bars:

    • Line a loaf pan with a sling of parchment paper, or grease with coconut oil.
    • In a medium-sized, heavy-bottomed saucepan, bring the maple syrup and brown rice syrup to a gentle simmer for 1 minute, stirring frequently.
    • Remove from the heat and stir in the almond butter, chocolate, coconut oil and fine sea salt until the mixture is smooth and the chocolate is melted.
    • Add the crisp rice cereal and gently fold it into the syrup mixture.
    • Pack the mixture firmly and evenly into the lined pan.

    Make the topping:

    • In the same saucepan, scraped clean, melt the remaining chocolate and coconut oil over very low heat, stirring constantly until just melted.
    • Pour the topping mixture over the bars, spreading it smooth, and sprinkle with the nuts and flaky salt, if using.
    • Let the bars set in the refrigerator until firm, at least 30 minutes and up to several hours.
    • Lift the sling out of the pan and cut the bars into 8 squares.
    • Devour!

    spatula stirring mix in a pot

    My Original Post from 2010: How I Developed this recipe

    The other night after rehearsal my dancemate and friend, T, requested that I post a simple recipe, something for people lacking things like stand mixers and food processors. Something that could be made in a kitchen the size of (hand-gesture implying) 1-square-foot.

    Though T is on the small side, I hope for her sake that her kitchen is slightly larger than 1 square foot. But I ignored that, and instead told her that I had just the recipe.

    These are stupid simple to make. They take about 10 minutes to assemble, and 30 minutes or so to set. You don't need any fancy equipment, not even an oven. You could make these in a college dorm room, camping, or with kids. Heck, you could even be a hippie and still make these (dorm room/camping/kids optional).

    You do need something which produces heat, like a burner, hotplate, propane stove, or microwave, as well as a saucepan, loaf pan and a rubber spatula. A piece of parchment paper is handy, but you could use wax paper, foil, or a greased pan instead. But that's pretty much it.

    Yes, but what are these magical mystery treats, you ask?

    shot of rice crispy mix in a baking tray pre cooking
    Well, several months ago I developed an odd craving for rice crispy (I refuse to spell that with a 'k') treats but couldn't bear to buy cheap marshmallows (scary), didn't want to shell out the cashola for upscale 'mallows (like the veg ones at Rainbow) and was too lazy and scared of breaking my kitchenaid (which happened the last time) to make my own. I like the flavor of Heidi Swanson's version, which uses peanut butter, maple syrup and agar agar, but wanted a bit more chew and goo. I also wanted them to be chocolaty, but knew it would be a balancing act to get the chocolate to set the bars just enough. I imagined using an unrefined liquid sweetener in place of the mallows, nut butter for gooey richness, and chocolate to temper the sweetness.

    overhead shot of rice crispy treat mix before baking
    My first attempt tasted good, but wasn't nearly gooey enough. I lost heart and moved onto other culinary obsessions. Several months later I stumbled across the love of my life (David Lebovitz)'s recipe for Triple Chocolate Scotcheroos, which are essentially rice crispy treats made (marshmallow free!) with butterscotch chips, nutella, sugar and rice syrup. I took a cue from David and boiled the sweeteners (I used maple instead of the sugar, which worked great) and used a combination of almond butter, coconut oil and chocolate instead of the nutella. The result was chewy, gooey, chocolaty crispy treats made with ingredients you can find at your local co-op, a minimal amount of refined sugar, and no gelatin. They also happen to be gluten-free and vegan, and are quite sturdy enough to pack into a lunchbox or take on a hike, picnic, or peace rally.

    rice crispy mix in a baking tray

    Feel free to go crazy with different nut butters, nuts and even chocolates. I've a mind to try some with hazelnut butter and topped with toasted hazels, and another batch with peanut butter, dark milk chocolate and salted peanuts. Pistachios would make a striking topping, perhaps with a bit of cardamom in the bars, or coconut butter. Finely ground espresso powder and chocolate covered beans on the top would be a treat for coffee lovers, as would cacao nibs for chocophiles.

    vegan rice crispy treats on a chopping board

    See? They're kinda like something a hippie might eat. A hippie with serious munchies.

    Or a svelte dancer with a sweet-tooth cooking out of a 1-square-foot kitchen.

    stack of healthy chocolate rice crispy treats
    healthy chocolate rice crispy treats with a bite taken out

    *Bojon appétit! For more Bojon Gourmet in your life, follow along on Instagram,  Facebook, or Pinterest, purchase my gluten-free cookbook Alternative Baker, or subscribe to receive new posts via email. And if you make this healthy chocolate rice crispy treat recipe, I’d love to know. Leave a comment and rating below, and tag your Instagram snaps @The_Bojon_Gourmet  and  #bojongourmet.*

    5 from 1 review

    Hippie Crispies (Chocolate Rice Crispy Treats)

    Print Recipe Pin Recipe
    These chocolate rice crispy treats (AKA Hippie Crispies) are made with just 8 ingredients in 10 minutes of active time. No marshmallows, no corn syrup, no butter! They're chewy, gooey, crispy, crunchy, not too sweet, and they're naturally gluten-free, vegan, and refined sugar-free too!
    Alanna Taylor-Tobin
    Prep Time: 10 minutes minutes
    Chilling time: 30 minutes minutes
    Total: 40 minutes minutes
    Servings: 8 2-inch squares (one 8x4" or 9x5" loaf pan)

    Ingredients

    The bars:

    • ¼ cup maple syrup* (3 ounces)
    • ¼ cup brown rice syrup* (2 ¾ ounces)
    • ¼ cup almond butter (2 ounces)
    • ¼ cup chocolate wafers, or coarsely chopped chocolate (preferably 70% cacao mass) (1 ¼ ounces)
    • 1 tablespoon raw virgin coconut oil (½ ounce)
    • ⅛ teaspoon fine sea salt
    • 2 cups crisp rice cereal (2 ¼ ounces; not 'puffed' rice)

    The chocolaty topping:

    • 1 tablespoon raw virgin coconut oil (½ ounce)
    • ¼ cup chocolate wafers, or coarsely chopped chocolate (preferably 70% cacao mass) (1 ¼ ounces)
    • 2 tablespoons chopped, toasted almonds (optional)
    • ⅛ teaspoon flaky sea salt (optional)
    Prevent your screen from going dark

    Instructions

    • Line an 8x4 or 9x5" loaf pan with a sling of parchment paper.
    • In a large saucepan, bring the maple syrup and rice syrup to a rolling boil for 1 minute, stirring frequently with a heatproof spatula or wooden spoon (be careful not to let it boil over). Remove from the heat and stir in the nut butter, 1/4 cup chocolate, 1 tablespoon coconut oil and 1/8 teaspoon fine salt until smooth and the chocolate is melted. Fold in the rice cereal and pack the mixture firmly and evenly into the lined pan (damp fingers can help here).
    • In a small saucepan (or the same big one, if you've scraped it clean), melt the remaining 1/4 cup of chocolate and 1 tablespoon coconut oil together over very low heat, stirring constantly just until melted (be careful not to scorch the chocolate). Pour the chocolate mixture over the rice mixture, spreading to smooth. Sprinkle the nuts and flaky salt over the top.
    • Let the bars set at cool room temperature (about 1 hour) or in the fridge (about 1/2 hour) until firm. Lift the sling out of the pan, trim away the edges if you like, and cut into 8 squares.
    • These treats are best the day they are made. They will keep at room temperature for several days, though the cereal will soften slightly.

    Notes

    *Brown rice syrup is thicker and less sweet than other sweeteners and it's worth seeking out for this recipe. You can replace both the maple syrup and brown rice syrups with coconut nectar if you like. Experiment with other liquid sweeteners at your own risk! 
    TBG tips: 
    • If you are very sensitive to gluten, make sure to get crisp rice cereal that is certified gluten-free; some cereals contain barley malt. I've gotten the best results using Barbara's Bakery Crisp Brown Rice, which is fruit juice sweetened and seems to hold up the best and stay the crispiest.
    • Feel free to double the recipe and form the squares in an 8 or 9" square pan, which is advisable since these disappear quickly.
    • If you want more chocolate flavor, you can double the chocolate and coconut oil in the topping, and/or top the treats with cacao nibs in addition to the almonds. 
    • Feel free to add other ingredients, such as 1/4 cup hemp seed hearts or toasted unsweetened shredded coconut, or 2 tablespoons cacao nibs to the bars. 
    • These treats are crispest the day they are made, but will keep refrigerated or at room temperature for up to a few days.
    • All ounce measurements are by weight.
    • Nutritional values are based on one of eight servings.

    Nutrition

    Calories: 194kcalCarbohydrates: 24gProtein: 2gFat: 11gSaturated Fat: 4gSodium: 84mgPotassium: 119mgFiber: 1gSugar: 15gCalcium: 53mgIron: 0.6mg
    Making this? I'd love to see!Tag your snaps @The_Bojon_Gourmet and #bojongourmet!

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    Reader Interactions

    Comments

      5 from 1 vote (1 rating without comment)

      Leave a Comment & Rate this Recipe Cancel reply

      I love reading your comments, reviews, and questions! If you enjoyed this recipe, please consider giving it a star rating when you post a comment. These help people discover my recipes online. Thank you for your support and for being part of The Bojon Gourmet community!

      xo, Alanna

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      Rate this recipe after you've made it:




    1. Jessa says

      May 10, 2010 at 3:29 pm

      Oh man.

      Those delicious lookin' snacks have me thinkin' that we need to go hiking.

      Well, what I mean is that we need to go hiking and you need to cater said hiking trip.

      Yum!

      Reply
    2. rtgarden2019 says

      May 12, 2010 at 1:38 pm

      yeah like hiking in the lost coast...I wonder if you could substitute some granola for a bit of the crispies and make them a little denser, and like some ground flax....

      Reply
    3. alanna says

      May 14, 2010 at 5:43 am

      You won't get any objections from the hippies there!

      Reply
    4. Myranthia says

      May 15, 2010 at 6:08 am

      I have been enjoying the descriptions on your blog with no motivation to actually cook anything until I saw this easy no-bake recipe. We mortgaged our house to get the ingredients at Berkeley Bowl and it was worth every penny!!!! I have sampled some vegan treats in the past that were tolerable but this tasted like the ultimate in deliciousness. Keep up the excellent work as well as the alluring photographs!

      Reply
    5. Crispy Munchies says

      October 06, 2011 at 7:17 am

      Yup, that Crispy Munchies sandwich is making me hungry.

      Reply
    6. Vy says

      April 02, 2012 at 9:09 am

      Just FYI... not all crisp rice cereals are gluten free. Kellogg's contain barley malt, which contains gluten.

      Reply
    7. Alanna says

      April 02, 2012 at 5:14 pm

      Vy - thanks for the tip. I'll make a note above.

      Reply
    8. Cat says

      October 30, 2012 at 7:00 am

      Kellogg's now makes a GF version.

      If I wanted to not add chocolate, do you think I could just add a smidge more sunbutter?

      Reply
      • Alanna says

        October 30, 2012 at 7:11 am

        I think the chocolate is what makes them set, but you could try Heidi Swanson's recipe, which uses agar agar: http://www.101cookbooks.com/archives/peanut-butter-krispy-treats-recipe.html

        Reply
    9. Anonymous says

      February 04, 2013 at 3:55 pm

      hi! going to make these beauties today. couldn't find brown rice syrup, can i substitute it for more maple syrup instead? or perhaps something different?
      Thanks!
      Kristin

      Reply
      • Alanna says

        February 04, 2013 at 6:24 pm

        Hi! I'd be concerned that maple syrup with its thinner texture won't set the bars properly, though adding extra chocolate could take care of this problem. You could almost certainly substitute corn syrup (preferably organic, if you can find it), or Lyle's golden syrup. Please let us know how they come out!

        Reply
      • Anonymous says

        March 07, 2013 at 5:00 pm

        Did anyone try this with the extra maple syrup? I also don't want to use either rice or corn syrup... thanks!

        Reply
      • Alanna says

        December 31, 2013 at 3:35 am

        Hi! I don't know if you solved this problem yet, but I think that coconut nectar could make a good substitute for the brown rice syrup. Cheers. :)

        Reply
    10. Anonymous says

      July 05, 2013 at 2:19 pm

      This looks amazing!! I love reading your blog because it inspires me to try new things in the kitchen and combine different flavors together. :) I had a question about this recipe. I have a bag of Millet Puffs in my pantry and haven't been able to find anything to use them for. Do you think I could substitute the millet puffs in place of the rice cereal? Just wondering.....thanks!

      Reply
      • Alanna says

        July 05, 2013 at 4:55 pm

        Thank you much for the sweet note!! My hunch is that millet puffs might not be crisp enough to stand up to the moisture in the recipe, and would become soggy (since puffed rice doesn't work the way that crisp rice cereal does). But please let me know how they come out if you decide to give them a try!

        Reply
    11. Anonymous says

      February 02, 2014 at 9:18 pm

      I made these and substituted the brown rice syrup with raw sugar it turned out great thanks for the recipe!

      Reply
      • Alanna says

        February 03, 2014 at 12:21 am

        I'm so glad to know that that works - thanks for the comment!

        Reply
    12. Michelle says

      April 04, 2014 at 2:23 am

      Just made these (again) and the puppy managed to get his tongue all the way up on the counter and he licked the chocolate topping. Thinking I might just cut the top off and eat them all myself without telling anyone. I LOVE these.

      Reply
      • Alanna says

        April 04, 2014 at 5:20 pm

        Aw, thanks, Michelle! I'm so glad you (and the puppy) like them. Your secret's safe with me.

        Reply
    13. Jody Elaine says

      December 13, 2014 at 9:47 pm

      This recipe looks delicious! I can't seem to locate a crispy rice cereal that is not puffed. Could you recommend a particular brand? Thanks!

      Reply
      • Alanna says

        December 15, 2014 at 7:16 pm

        Thanks! Rice Krispies or anything similar. I like Barbara's crisp brown rice cereal best.

        Reply
    14. corinne says

      October 01, 2015 at 9:46 am

      Could i swap the rice/maple syrup for coconut nectar? I have coconut nectar and bittersweet chocolate (no naturally sweetened unfortunately) so I was hoping to use this recipe with coconut nectar, which I thiiiink will work just fine. thoughts?

      Reply
      • Alanna says

        October 02, 2015 at 11:54 pm

        Totally! I actually made a version using coconut nectar earlier this year; worked like a charm!: https://bojongourmet.com/2015/04/superfood-chocolate-rice-crispies-treats-gluten-free-vegan-healthy/

        Reply
    15. Heather says

      August 06, 2016 at 11:10 pm

      Lazy hippie chiming in. The weather here is foul and I didn't want to go out to buy ingredients, so I just used what I had. I used some "fancy" rice cereal with pepitas, coconut and sultanas in it, and subbed the rice syrup for golden syrup and the almond butter for peanut butter. They still set just fine, and are delicious though a bit sweet.

      Reply
    16. Adele says

      October 27, 2016 at 1:10 pm

      I bake regularly for our school canteen on Fridays, and these are a massive hit. The school is nut free, so I replace the nut butter with tahini, and leave out the chopped nuts ( I always replace chopped nuts with chopped pretzels for the school recipes, but this is perfectly delicious without, so I haven't bothered yet). I also use brown rice cereal. Every single week there are requests for these, no matter what else is on the menu. Thanks very much for the recipe.

      Reply
    17. Ailsa says

      November 30, 2016 at 11:24 am

      These look lovely! I just have one question though, can some of the ingredients be swapped for others that are easier to find? I've never seen rice syrup, almond butter or coconut oil, are these essential to the recipe? For example could I use all maple syrup instead of a combination of maple and rice syrup, and will ordinary butter substitute for the almond butter? I understand this may make the recipe slightly less healthy :)

      Reply
      • Alanna says

        November 30, 2016 at 11:51 am

        Hi! You should be able to find those ingredients at any Whole Foods or probably even Trader Joe's. You can use butter for the coconut oil, peanut butter for the almond butter. Not sure if maple syrup will work as it's thinner and more sweet so you might have to tinker with it. But you can use coconut nectar or corn syrup in place of both. Let me know what you try! :)

        Reply
        • Ailsa says

          November 30, 2016 at 12:24 pm

          Thanks :) I live in the UK so might struggle to find some items, as I think you have a lot more whole foods shops than we do. And unfortunately I can't stand peanuts, which is one of tree reasons I was happy to see this recipe without. Will let you know what I substitute and how I get on.

          Reply
    18. Ailsa says

      January 07, 2017 at 8:17 am

      Do you have metric measurements for all the ingredients? I've tried looking up a convertor for cups to grams, but seems to vary a lot between websites so I don't want to end up with completely the wrong amounts of everything.

      Reply
      • Alanna says

        January 11, 2017 at 12:28 pm

        Hi Ailsa,

        I have them here in a similar recipe: https://bojongourmet.com/2015/04/superfood-chocolate-rice-crispies-treats-gluten-free-vegan-healthy/

        Cheers!

        Reply
        • Ailsa says

          January 15, 2017 at 9:24 am

          I made these yesterday, and they are lovely and gooey! Only issue is mine haven't set very well and are falling apart, but from your photos yours look much more robust. Do you think I have too much liquid? I used golden syrup instead of brown rice syrup and also ran out of maple syrup so had to use slightly more golden syrup than maple. Also much nuttier than I expected, and while I like the almond taste it's a little strong at first and i'd worry others would find it too much... do you think tweaking it to include a little less almond butter would affect how they set?
          But overall a success and will make them again!

          Reply
          • Alanna says

            January 16, 2017 at 10:46 am

            I think you could either decrease the almond butter and sweetener, or add more crisp rice or chocolate to make them firmer. :)

            Reply
            • Ailsa says

              January 16, 2017 at 11:08 am

              Thanks, will try that :)

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    🍑Must-make summer dessert: #glutenfree peach co 🍑Must-make summer dessert: #glutenfree peach cobbler with *floofy* almond flour biscuits. Don’t forget the ice cream! 😋

Comment “recipe please” and I’ll DM it to you. 

I make this with @bobsredmill almond, cassava, and tapioca flours, @miyokoscreamery dairy-free butter, @foragerproject cashew yogurt, topped with @greengirlbakeshop coconut milk ice cream. 

It’s paleo-friendly and dairy-free too. Because everybody deserves to eat good food!

#peachdessert #peachcobbler #glutenfreebaking #summerdesserts 

https://bojongourmet.com/vegan-paleo-peach-cobbler-gluten-free/
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The cut-out top crust is fun to make and prettier than a traditional lattice IMHO. 

I just shared the recipe on TBG. Comment “recipe please” and I’ll send it to you. 

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https://bojongourmet.com/gluten-free-strawberry-rhubarb-pie/
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This one's dedicated to my amazing husband Jay, a.k.a. chief bottle-washer at TBG and best cat dad ever. 😻

Jay did not have a sweet tooth when we first started dating and he also didn't want any cats. Fast-forward a couple of decades and he hoards rhubarb muffins and falls asleep with two fuzzy fourteen-pounders purring on his lap each night. 

It's no wonder he didn't want to let these muffins go. They're moist and tender, loaded with jammy rhubarb, and topped with spice-kissed brown sugar streusel. A blend of almond, oat (or sorghum), and sweet rice flours makes them tender and sneakily gluten-free. 

As for why Zeppo and Hank choose him instead of the die-hard cat lady with the soft lap – that's one of life's great mysteries. 

Bojon appétit, my sweets!

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I’m seriously impressed with the flavor and texture of this spread—spicy, creamy, and totally scoopable. Highly recommend picking some up at Nugget Market and giving this duo a try! 

Want the cracker recipe? Comment “recipe please” and I’ll send it your way.

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    Sunday forecast: 100% chance of pancakes! 🥞☀️

These buckwheat pancakes are everything I want on a slow morning: tender, floofy, and full of deep, toasty flavor from dark buckwheat flour (I love using @arrowheadmills which is certified #glutenfree).

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✨ Comment "recipe please" and I'll send you the full recipe!

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https://bojongourmet.com/buckwheat-pancakes/
    I just scored a bunch of rhubarb from my mother-in I just scored a bunch of rhubarb from my mother-in-law's garden, so I knew it was time to share this gluten-free strawberry rhubarb crisp!

The sturdy crumble topping uses a unique mixing method: a beaten egg gets rubbed with the dry ingredients, sprinkled over the fruit, and drizzled with a stick of melted butter. Made gluten-free with sweet rice and oat flours, the texture ends up similar to a crisp-chewy oatmeal cookie.

The crunchy topping soaks up the juices from crimson strawberry rhubarb compote and the whole thing tastes like spring in a bowl. Sweet-tart deliciousness.

Comment "recipe please" and it will be DMed to you via magic. 

Bojon appétit, my sweets! 

#strawberryrhubarb #glutenfreebaking #oatflour 

https://bojongourmet.com/gluten-free-strawberry-rhubarb-crumble/

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