Cranberry + Dark Chocolate Rice Crispy Squares


  • 1/3 cup coconut oil or nondairy butter-flavored spread
  • 2 bags (10 oz/ 283 g each) vegan marshmallows
  • 1/2 cup brown rice syrup
  • 1/2 tsp vanilla
  • 6 cups Erewhon Crispy Brown Rice Gluten Free Cereal
  • 1 cup dried cranberries
  • 4 oz chopped dark chocolate or vegan chocolate chips, melted


Lightly coat 13- x 9-inch baking pan with no-stick cooking spray; line with enough parchment paper to overhang edges slightly. Set aside.

In large saucepan, melt coconut oil over medium heat; stir in marshmallows and rice syrup. Cook, stirring constantly, for about 5 minutes or until melted; stir in vanilla. Remove from heat.

Stir in cereal and dried cranberries; mix well until evenly coated. Using lightly greased spatula, press into even layer in prepared pan. Let cool completely until set.

Use parchment paper to transfer to cutting board. Cut into 24 squares; place on rack set over baking sheet. Drizzle melted chocolate over top. Refrigerate for about 20 minutes or until chocolate is set. Store in an airtight container at room temperature for up to 3 days.


For an antioxidant boost, substitute chopped dried cherries or dried blueberries for the cranberries.

Crispy Zucchini Fries with Lemon-Herb Yogurt Dipping Sauce


  • 1 lb zucchini (about 2 medium zucchinis)
  • 1/2 cup all-purpose flour
  • 1/2 tsp salt
  • 1 1/2 cups crushed Erewhon Corn Flakes Cereal
  • 1/4 cup grated Parmesan cheese
  • 2 tbsp finely chopped fresh parsley
  • 1/2 tsp freshly ground pepper
  • 2 eggs, lightly beaten

Lemon-Herb Yogurt Dipping Sauce:

  • 3/4 cup plain 2% Greek yogurt
  • 2 tsp finely chopped fresh dill
  • 2 tsp finely chopped chives
  • 1 tsp grated lemon zest
  • 1 tsp lemon juice
  • 1/4 tsp salt


Preheat oven to 425°F. Cut zucchini into 3-inch long sticks, about ½ inch thick.

In a shallow dish, stir flour with half of the salt. In separate shallow dish, stir together cereal, Parmesan, parsley, pepper and remaining salt. In a shallow bowl, whisk eggs.

Dip each zucchini stick into flour, then egg, then cereal mixture. Arrange in an even layer on parchment paper–lined baking sheet. Bake for about 20 minutes or until tender and golden brown.

Lemon-Herb Yogurt Dipping Sauce: In a small bowl, mix together yogurt, dill, chives, lemon zest, lemon juice, and salt. Serve with zucchini.

Tip: To make 1 1/2 cups crushed Erewhon Corn Flakes Cereal, pulse 3 1/2 cups cereal in food processor.

Nutrition Facts

Per 1/10 recipe
Calories 90
Fat 2.5g
Cholesterol 40mg
Sodium 260mg
Carbohydrate 11g
Fiber 1g
Sugars 2g
Protein 6g

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