Banana Breakfast Blizzard

Yield: 1


  • 2 cups honey vanilla or vanilla frozen yogurt
  • 1 1/2 cups almond milk
  • 2 bananas
  • 2 teaspoons flax meal
  • 1 1/4 cups Erewhon Cocoa Crispy Brown Rice cereal
  • 2 tablespoons ground almonds or raw, hulled hemp seeds
  • 1-pint raspberries (optional)

Blend together the frozen yogurt, almond milk, bananas, and flax meal. Add the cereal and pulse to combine.

Pour into 2 large glasses and garnish with almonds or hemp seeds.

Additional Notes
Add fresh raspberries along with the bananas if you want a different flavor. 

Source: Nancy Rose

Banana Strawberry Crisp Muffins

Yield: 12 Muffins


Crumble Ingredients

  • ¾ cup Erewhon Strawberry Crisp Cereal, lightly crushed by hand
  • 3 tablespoons unsalted butter, melted (can substitute nondairy butter)

Muffin Ingredients

  • 6 tablespoons unsalted butter, at room temperature (can substitute nondairy butter)
  • ½ cup sugar (can substitute ½ cup coconut palm sugar)
  • 1 large egg, at room temperature
  • ½ cup plain yogurt, at room temperature (can substitute nondairy yogurt)
  • 2 medium, ripe bananas, 1 mashed + 1 diced, divided
  • 1 ¼ cups all-purpose gluten-free flour
  • 2 teaspoons baking powder
  • ½ teaspoon xanthan gum (omit if your blend already contains it)
  • ¼ teaspoon kosher salt
  • 1 cup Erewhon Strawberry Crisp Cereal


Preheat your oven to 325°F. Grease or line a standard 12-cup muffin tin and set it aside.

Make the Crumble Topping

Separate out any large freeze-dried strawberries from the cereal, and set them aside in a small bowl. In a medium-sized bowl, combine the cereal flakes with the 3 tablespoons melted butter. Toss the cereal in the butter to coat. Place the bowl in the refrigerator to chill briefly.

Make the Muffin Batter

In the bowl of a stand mixer fitted with the paddle attachment (or a large bowl with a hand mixer), beat the butter and sugar until light and fluffy. Add the egg, yogurt, and mashed banana, mixing to combine well after each addition. In a separate small bowl, whisk the flour, baking powder, xanthan gum, and salt to combine well. Add the dry ingredients to the mixing bowl, and mix to combine. Add the diced banana and strawberry crisp cereal, and mix by hand to combine.

Fill the prepared wells of the muffin tin about ¾ of the way full with the muffin batter. With wet fingers, press down gently on the batter to smooth the top in each well. Remove the crumble topping from the refrigerator, and sprinkle it evenly over the tops of the muffin batter. Press gently but firmly on the topping to secure it in the batter.

Place the muffin tin in the center of the preheated oven and bake for 17 minutes. Remove from the oven, scatter the reserved freeze-dried strawberries from the crumble topping evenly over all of the muffins and press down gently. Return the tin to the oven and continue to bake for another 5 to 8 minutes, or until a toothpick inserted in the center of the muffins comes out mostly clean, with a few moist crumbs attached. Remove the muffins from the oven and allow to cool for at least 10 minutes before transferring to a wire rack to cool completely and serve.

Source: Nicole Hunn

After School Energy Cookies

Yield: 24 Cookies


  • 2 cups Erewhon Crispy Brown Rice Cereal, divided
  • 2 Tbsp psyllium husks
  • 2 Tbsp ground flax seeds
  • 2 Tbsp plain or vanilla rice-based protein powder
  • 1/2 tsp baking powder
  • 1/8 tsp fine sea salt
  • 1 tsp cinnamon
  • 2 Tbsp goji berries (or raisins, chopped dates, dried cranberries, etc)
  • 1/4 cup shredded unsweetened coconut
  • 1/4 cup chocolate or carob chips
  • 1/4 cup sunflower butter
  • 6 large medjool dates, pitted
  • 1/2 cup unsweetened almond or soy milk, or coconut beverage
  • 2 Tbsp coconut sugar


Preheat oven to 350F. Line 2 cookie sheets with parchment, or spray with nonstick spray.

Place 1-1/2 cups cereal in the bowl of a food processor (save the rest for later) along with the psyllium, flax, protein powder, baking powder, salt and cinnamon and process to a powder. Transfer to a medium bowl. Add the goji berries, coconut, chocolate chips and final 1/2 cup rice cereal and stir to combine.

In the same processor (no need to clean it), blend the sunflower butter, dates, milk and coconut sugar until smooth. Pour the wet mixture into the bowl and stir to form a soft “dough.” Using a small ice cream scoop or tablespoon, scoop the mixture onto prepared cookie sheets; flatten the cookies slightly. Bake for 16-20 minutes, rotating the sheets about halfway through baking, until browned on the edges. Cool before sampling. Makes about 20 cookies. May be frozen.

Source: Ricki


Sweet and Salty Cluster Crunch

Yield: 10 Servings


  • 1 cup Erewhon Crispy Brown Rice Cereal
  • 1 cup raw slivered almonds
  • 1 cup raw pepitas
  • 3/4 cup sunflower seeds
  • 1/3 cup sesame seeds
  • 1 teaspoon salt
  • 1/2 cup maple syrup
  • 1 tablespoon coconut oil


  1. Preheat oven to 300 degrees.
  2. In large mixing bowl, combine cereal, almonds, pepitas, sunflower seeds, sesame seeds and salt. In a small saucepan over medium heat, warm maple syrup and coconut oil.
  3. Pour liquid over dry ingredients, stirring to coat. Spread an even layer over two baking sheets (lined with parchment paper), bake in 300 degree oven for 25 minutes, using a spatula to stir/turn after first 10-15 minutes.
  4. Remove from oven and set aside to cool – as it cools it will set. Break apart into clusters. Store in an airtight container at room temperature; it will stay crunchy for several days and up to a week.

Source: Kristina Sloggett

Hello Dolly Bars

Yield: 16 Bars


  • 2 cups gluten free cookie crumbs
  • 8 tablespoons virgin coconut oil, melted
  • 1 ½ tablespoons instant espresso powder*
  • 6 ounces semi-sweet chocolate chips
  • 2 cups Erewhon Crispy Brown Rice Gluten-Free Cereal
  • 1 ½ cups unsweetened large flaked coconut
  • 1 ½ cups roughly chopped raw pecans
  • 14 ounces sweetened condensed milk**


Preheat your oven to 350°F. Grease an 8-inch x 8-inch pan well with coconut oil and line it with a piece of unbleached parchment paper, allowing the paper to overhang two sides of the pan. Grease the paper, then place a crisscrossed sheet of unbleached parchment paper over the top of the first, again with overhanging sides. This will help you remove the bars from the pan after baking. Set the pan aside.

In a medium-sized bowl, place the cookie crumbs, melted coconut oil and the espresso powder, and mix to combine well. Press the cookie crumb mixture firmly into the bottom of the prepared pan in an even layer. Cover with an even layer of chocolate chips, then a layer of the Crispy Brown Rice Cereal, a layer of the coconut flakes, and finally a layer of the pecans. Pour the sweetened condensed milk evenly over the top.

Place the pan in the center of the preheated oven and bake for 25 minutes, or until the top is brown and bubbling. Remove from the oven and allow the bars to cool completely in the pan. They will be easiest to cut if you chill the bars before removing them from the pan. Before serving, remove the bars from the pan by holding on to the overhung pieces of parchment paper and lifting straight up.

Slice into 16 bars and serve.

Additional Notes
You can substitute 1 tablespoon of instant coffee ground with 1 teaspoon cocoa powder for the espresso powder.

To make dairy-free sweetened condensed milk, combine 2 14-ounce cans of coconut milk (not low fat) with ½ cup sugar and 1/8 teaspoon kosher salt in a medium-sized saucepan, and stir to combine. Cook over medium-high heat, stirring almost constantly (so it doesn’t burn or splatter) until it has reduced by at least half (about 10 minutes). Allow the sweetened condensed milk to cool to room temperature. It will thicken slightly as it cools, but it should already be thick enough to coat the back of a spoon well. Store any excess in the refrigerator.

Source: Nicole Hunn



Zucchini Corn Fritters with Dilled Cashew “Sour Cream”

Yield: 12 Large or 30-35 Appetizers


  • 2 small zucchini, trimmed and grated on medium holes of box
  • grater (about 3 cups unpacked, shredded zucchini, or 320 g)
  • 1/2 cup fresh, frozen or canned corn kernels, preferably organic
  • (reserve liquid if using canned)
  • 1-1/2 to 2 teaspoons fine sea salt, to taste
  • 2 cups Erewhon Corn Flakes cereal
  • 1 cup chickpea flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1 cup liquid (use reserved zucchini liquid, liquid from canned
  • corn, or water–see instructions)
  • 4 teaspoons fresh lemon juice

For the Dilled Cashew “Sour Cream”

  • 1-1/4 cups raw cashews
  • 1 tablespoon fresh lemon juice
  • 2 teaspoons apple cider vinegar
  • 1/2 teaspoon Dijon mustard
  • 5 drops plain liquid stevia
  • 1/4-1/2 teaspoon fine sea salt, to taste
  • 3/4 cup filtered water
  • 2 tablespoons finely minced fresh dill


Grate the zucchini and toss with the salt in a medium bowl. Transfer to a colander set over the bowl; allow to sit for at least 20 minutes. After 20 minutes, squeeze out any excess moisture from the zucchini, allowing the liquid to run into the bowl (you can use your hands, or place the zucchini in a clean, white tea towel and wring it out over the bowl). Pour the liquid from the zucchini into a large glass measuring cup, then add enough water or other liquid (I used the liquid from the drained corn kernels) to reach one cup of liquid in total. Set aside.

In the bowl of a food processor, process the corn flakes, chickpea flour, baking powder and baking soda until powdery (it’s okay if there is still a bit of crumbly texture from the corn flakes). Add the reserved zucchini liquid and the lemon juice and process until combined. Remove the processor blade and gently stir in the shredded zucchini and corn kernels by hand; do not process again.

Heat a large nonstick frypan over medium-high heat. Brush the hot pan with oil or spray with nonstick spray.

Using a large ice cream scoop or 1/3 cup measuring cup, scoop the batter into the pan and flatten slightly to create pancakes. (Alternately, use a tablespoon to create mini, appetizer-sized fritters). Cook for 3-4 minutes, until the bottoms are nicely browned, then gently flip and cook another 3-4 minutes on the other side. Eat as-is, or keep warm while you prepare the “sour cream” (if using). Serve warm or at room temperature.

For the Dilled Cashew “Sour Cream”

Combine all ingredients except dill in a high-powered blender until smooth. (If using a regular blender, blend the cashews and water in small batches until smooth; add remaining ingredients except for dill and blend again). Turn into a bowl and stir in the dill. Taste and adjust seasonings if necessary. Drizzle over warm fritters, or dip miniature fritters into the sour cream.

Source: Ricki

Chocolate Ganache Swirl Cheesecake with Almond Fig Crust

Yield: One 9-in Pie


For the Almond Fig Crust

  • 1 cup almonds
  • 1 1/2 cups dried figs
  • 1/2 cup Erewhon Buckwheat & Hemp cereal
  • 1-2 tablespoons water

For the Cheesecake Layer

  • 3 cups raw cashews, soaked several hours or overnight
  • 1/3 cup organic coconut oil
  • 1/3 cup organic maple syrup
  • juice of one lemon

For the Chocolate Ganache Layer

  • 4 ounces dark chocolate (72%)
  • 1/2 cup organic coconut milk (full fat / canned)*


For the Almond Fig Crust
Line a 9-inch springform pan with parchment. In a food processor, pulse almonds to a fine crumb. Add figs and cereal, process until combined completely, adding water one tablespoon at a time as needed to bind. Press into springform pan.

For the Cheesecake Layer
Process cashews in food processor, add coconut oil, maple syrup and lemon juice, blend until creamy. Spread in an even layer over crust. Place in refrigerator to set.

For the Chocolate Ganache Layer
*Without shaking, open can of coconut milk, spoon out 1/2 cup of the thick portion at top of can for this recipe.

Chop chocolate.

In a saucepan, bring coconut milk to a boil, reduce to simmer and stir continually for several minutes. Remove from heat. Add chopped chocolate, whisk until smooth. Cool for several minutes.

Remove cheesecake from the refrigerator, cut swirls into the surface with a spoon. Pour cooled ganache into swirls and in an even layer over the surface of cheesecake. Holding spring-form pan, gently hit the counter with it to release any bubbles. Return to refrigerator to set, 1-2 hours.

Dust with cocoa powder and garnish with slivered almonds, berries or dairy free caramel sauce.


Peach Crisp Popsicles

Yield: 10 Servings


  • 4 medium ripe peaches, diced (with peels)
  • 3/4 cup water
  • 5 tablespoons honey
  • 2 tablespoons lemon juice
  • 1 cup Uncle Sam Original or Erewhon Buckwheat & Hemp for a gluten-free version


In a saucepan, mix together the peach chunks, water, 3 tablespoons of honey, and the lemon juice. Cook until the peaches are heated through. Use an immersion blender and blend until smooth. Some chunks may still remain. Remove from heat and allow to come to room temperature.

In a small bowl, mix together the remaining 2 tablespoons of honey and the Uncle Sam’s cereal. Stir until the cereal pieces are evenly coated in the honey.

Spoon 2 tablespoons of peach puree into the bottom of ten 2- to 3-ounce popsicle molds. Add 1/2 tablespoon of honey-coated cereal pieces to each mold. Top the cereal with 2 more tablespoons of peach puree, and then add the remaining cereal between the ten molds, followed by the remaining peach puree.

Freeze until frozen solid. Unmold and enjoy.

Source: Shaina Olmanson

Dairy-Free Chocolate-Coconut Crunch Coated Ice Cream Balls with Dark Caramel Sauce

Yield: 4 Servings


Creamy “Vanilla” Ice Cream

  • 1/2 cup raw cashews
  • 1 1/4 cups filtered water, plus more water for soaking cashews
  • 1 can (13.66 ounce) full-fat coconut milk
  • 1/2 cup coconut palm sugar
  • 1 tablespoon vanilla extract
  • 1/2 teaspoon xanthan gum
  • pinch of sea salt

Chocolate-Coconut Crunch Coating

  • 1/2 cup coconut oil, measured in solid form
  • 1/2 cup unsweetened cocoa powder
  • 1/3 cup honey or agave
  • 1 teaspoon vanilla extract
  • 10 drops liquid vanilla stevia
  • 3/4 cup Erewhon Crispy Brown Rice Gluten-Free cereal
  • generous 1/4 cup shredded coconut
  • pinch of sea salt

Dark Caramel Sauce

  • 3 tablespoons dairy-free butter
  • 1/2 cup coconut palm sugar
  • 2 tablespoons full-fat coconut milk
  • 1 teaspoon vanilla extract
  • pinch of sea salt


Creamy “Vanilla” Ice Cream

Put the cashews in a medium bowl. Cover with filtered water. Let soak overnight. Alternatively, carefully pour boiling water over the cashews and allow to soak for 30 minutes. Discard the soaking water.

Combine the coconut milk and the coconut palm sugar in a small saucepan. Heat over medium, bring to boil, reduce to simmer and let cook for several minutes. Remove from heat.

Put the cashews, 1 1/4 cups filtered water, coconut milk mixture, vanilla extract, xanthan gum, and salt in a high powered blender. (I used a VitaMix.) Start on low, and increase to high. Blend until completely smooth. Divide between two (1-quart) mason jars and refrigerate overnight.

Ice cream mixture will be very thick. If desired, whisk thoroughly or use an immersion blender to smooth before proceeding. Freeze in an ice cream maker according to manufacturers instructions. Put in a freezer-safe container and freeze for at least several hours or overnight.

Chocolate-Coconut Crunch Coating
Line a baking sheet that will fit in your freezer with waxed paper. Set aside.

Melt coconut oil by placing a heat-proof bowl over a gently simmering pan of water. Once melted, whisk in the cocoa powder, honey or agave, vanilla extract, and vanilla stevia. Place in the freezer for 5-minute intervals, stirring after each interval and then placing back in the freezer until slightly thickened. Stir in the Erewhon Crispy Brown Rice Gluten-Free Cereal, shredded coconut, and a pinch of salt.

Spread the chocolate mixture over the waxed paper. Cover with a second sheet of waxed paper and press until the chocolate is about 1/8 inch thick. Leave the second sheet of waxed paper on top of the chocolate, place the tray in the freezer, and chill overnight or until the chocolate is solid.

Working quickly, chop the chocolate into small pieces. You many need to work in small batches because the coconut oil in the chocolate will cause it to melt if it’s handled too long. Place in a container and return to the freezer until ready to coat ice cream.

Dark Caramel Sauce

Melt the butter in a small, heavy-bottomed saucepan over medium heat. Add the coconut palm sugar and whisk together. Bring to a boil, reduce to simmer, and cook for several more minutes whisking occasionally. Whisk in coconut milk, cook for two more minutes and remove from the heat. Whisk in the vanilla and sea salt. Transfer to a heat-proof container and let cool. Place in refrigerator until ready to use.

When reheating, the mixture may separate. Simply whisk until smooth.


Put a piece of plastic wrap over a baking dish. Place four scoops of ice cream on the plastic wrap. Put back in the freezer. The plastic wrap keeps the ice cream scoops round.

Once the scoops are solid, quickly roll them in the Chocolate-Coconut Crunch Coating, pressing the coating into the ice cream as necessary. Place back in the freezer until ice cream is solid.

To serve, drizzle warm Dark Caramel Sauce over the prepared ice cream balls.

Source: Amy Green

Gimme S'mores Crispy Treats

Yield: 12 large or 24 small squares


  • 10 ounces mini marshmallows (can use vegan marshmallows)
  • 1/4 cup coconut oil
  • Generous pinch salt
  • 2 cups + 1/2 cup crumbled Erewhon Organic Graham Crackers, divided
  • 2-1/2 to 3 cups Erewhon Cocoa Crispy Brown Rice Cereal (or Plain Crispy Cereal)
  • 1-1/2 cups dairy-free semi-sweet chocolate chips
  • 2 teaspoons grapeseed or coconut oil, optional


  1. Line a 9×13-inch baking dish with parchment paper or wax paper so that it extends over the sides.
  2. Place the marshmallows and 1/4 cup coconut oil in a large saucepan over medium-low heat. Continuously stir until the marshmallows are melted and smooth.
  3. Remove from the heat and stir in the salt, followed by 2 cups crumbled graham crackers, and 2-1/2 cups cereal. We like them slightly heavy on the marshmallow-gooeyness side, but if you can fit more cereal in and want to, go ahead and add up to 1/2 cup more.
  4. Dump the marshmallow mix into the greased baking dish and spread it evenly in the pan. It will be tough to spread– we use a piece of plastic wrap or wax paper to press down and prevent it from sticking to our fingers.
  5. Place the chocolate chips and 2 teaspoons oil (if using, it helps to keep the chocolate a little softer at room temperature) in a microwave safe bowl and heat on high for 1 minute. Give a good stir. If not fully melted, heat in 15-second intervals, stirring between each interval until completely melted and smooth.
  6. Spread the melted chocolate over the crispy mix in your pan. Sprinkle with the remaining 1/4 cup graham crackers. Enjoy warm and gooey, or let them set-up for an hour or two.
  7. To serve, lift the bars out of the pan using the wax/parchment paper. Peel off the paper, place on a cutting board, and cut into squares.

Additional Notes
We used coconut oil to keep this s'mores recipe dairy-free. I don’t recommend using dairy-free margarine, as the water moisture in it can cause your crispy squares to lose their crisp fairly quickly. Also, if you prefer to avoid gelatin, seek out vegan marshmallows or go for homemade!

Source: Alisa Fleming