Tree Nut-free

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

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

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

Wheat-less Wheat Thins


  • 1/2 cup Erewhon Crispy Brown Rice Gluten Free cereal
  • 3/4 cup King Arthur Brown Rice Flour, plus more for rolling out the dough
  • 1/4 cup tapioca starch
  • 1/2 teaspoon sea salt
  • 1/4 teaspoon paprika
  • 1/4 teaspoon xanthum gum
  • 4 tablespoons unsalted butter, chilled and diced
  • 1/4 cup water
  • 1/4 teaspoon vanilla extract
  • salt for topping (optional)


  1. Put the Erewhon Gluten-Free Crispy Brown Rice cereal in the bowl of a food processor fitted with a steel blade. Process until finely ground. Add the brown rice flour, tapioca starch, sea salt, paprika, and xanthum gum. Pulse until combined.
  2. Spread the diced butter around the flour and pulse until the butter has worked into the flour mixture and is the consistency of small peas.
  3. Mix together the water and vanilla. Add to the flour and butter mixture and pulse until combined. Dough will be wetter than a pie crust.
  4. Wrap in waxed paper and chill for at least one hour.
  5. Preheat the oven to 400 degrees F.
  6. Divide the dough into 4 sections. Flour each section before rolling out between two pieces of parchment paper. Roll to 1/8 inch to 1/16 inch thick. When desired thickness is reached, peel off the top layer of parchment paper, lightly flour the dough again, and
  7. set a baking sheet on top of the dough. The back of the baking sheet should be against the dough. Flip the sheet and the dough over, then peel off the remaining piece of parchment paper.
  8. Use a ruler and pizza wheel to cut the dough into 1 1/2 inch squares. Bake for 5 – 8 minutes. Let cool completely on the baking sheet. Repeat with remaining dough. Store in an airtight container at room temperature.

Source: Amy Green

Sweet Potato-Lentil Pot Pie with a Corn Biscuit Crumble Topping



1 Tbsp extra virgin olive oil

1 onion, chopped

2 cloves garlic, minced

1 large sweet potato, peeled and diced into 1” pieces

1 small red pepper, seeded and chopped

1 cup red lentils

2-3 cups broth (as needed; see instructions)

1 tsp each: cumin, mild curry powder, coriander

1/2 tsp smoked paprika (or use regular if you don’t have smoked)

1 cup fresh or frozen corn kernels

Corn Biscuit Crumble Topping

3 cups Erewhon Corn Flakes

1/2 cup Ricki’s all-purpose gluten-free flour mix (or your favorite GF all-purpose flour)

2 Tbsp whole psyllium husks

1 tsp gluten-free baking powder

1/4 tsp fine sea salt, or to taste

1/2 cup vegetable broth or stock

1/4 cup sunflower or other light-tasting oil, preferably organic


Make the filling

Spray a large (6-8 cup) casserole dish with nonstick spray or grease lightly with oil.

In a large nonstick pot or Dutch oven, heat the oil over medium heat and add the onion. Sauté until translucent, 5-7 minutes. Add the garlic, sweet potato and pepper, and sauté until onions are browned, stirring frequently, another 7-10 minutes.

Add the lentils, broth and seasonings and stir; bring to a boil. Lower heat, cover the pot and simmer until the potato is soft and lentils begin to break down, 30-40 minutes, stirring occasionally. The mixture will be thickened and soupy, though most of the liquid will be absorbed. Add the corn, then turn the filling into the prepared casserole. Set aside while you prepare the biscuit topping.

Preheat oven to 375F.

Make the biscuit topping

In the bowl of a food processor, combine the corn flakes, flour, psyllium, baking powder and salt and process until the texture of fine cornmeal (there should be no pieces of cereal visible). Drizzle the broth and oil in a ring over the dry ingredients and process again until combined.

Using a tablespoon or your fingers, dollop the sticky dough over the top of the filling in the casserole dish (it’s okay if there are some spots left uncovered). Bake for 40-50 minutes, until the biscuit topping is lightly browned and the filling is bubbly.

Source: Ricki Heller

Roasted Provençal Tomatoes

Yield: 6 Servings


  • 3 medium or large tomatoes
  • 2 cups Erewhon Organic Rice Twice Cereal
  • 1/2 cup chopped Italian parsley (about 1/2 bunch)
  • 2 cloves of garlic, grated on a Microplane or minced
  • 6 or 8 turns of the pepper mill
  • 1 1/2 tablespoons extra virgin olive oil


  1. Preheat the oven to 350 degrees.
  2. Cut the tomatoes in half and gently squeeze out the seeds. Set them cut-side up in a baking dish.
  3. Put the Erewhon Rice Twice in the bowl of a stand mixer fitted with the steel blade. Process until the consistency of bread crumbs. Transfer to a small bowl.
  4. Add the parsley, garlic, and pepper to the cereal. Mix until combined. Drizzle with the olive oil and then work into the mixture with your hands. Divide the cereal topping evenly among the tomato halves.
  5. Bake for 35 – 45 minutes until the tomatoes are soft. If the topping starts to get too brown, cover with a piece of aluminum foil.

Source: Amy Green

Peanut Butter 'n Honey Raisin Bran Cookies


  • 3/4 Cup Whole Wheat Pastry Flour or All-Purpose Flour
  • 1/2 Teaspoon Ground Cinnamon
  • 1/2 Teaspoon Baking Soda
  • 1/2 Teaspoon Baking Powder
  • 1/4 Teaspoon Salt (can omit if using salted peanut butter)
  • 3/4 Cup Coconut / Palm Sugar or 1/2 Cup Packed Brown Sugar +
  • 1/4 Cup White Sugar
  • 1/4 Cup Honey
  • 1/4 Cup Oil (I used grapeseed, but your favorite baking oil will do)
  • 3/4 Cup Unsalted, Natural Creamy Peanut Butter
  • 1/2 Teaspoon Vanilla Extract
  • 2 Eggs
  • 3 cups Erewhon Raisin Bran Cereal


  1. In a small bowl, combine the flour, cinnamon, baking soda, baking powder, and salt, and set aside. If using coconut sugar, I recommend whizzing it in your spice grinder for 15 to 20 seconds. It can stay rather coarse otherwise.
  2. In a large mixing bowl, beat together the sugar(s), honey, oil, peanut butter, and vanilla until smooth.
  3. Beat in the eggs, followed by the flour mixture.
  4. Stir in the cereal with a big spoon. It may be thick but think of it like stirring rice crispies into rice crispy treats – be somewhat gentle.
  5. Shape the dough into ping pong sized balls and gently flatten them on your baking sheets to the desired shape – they don’t spread much.
  6. Bake for 10 to 12 minutes. I like my cookies just a touch underdone, so I pull them at 10 minutes.
  7. Let cool for 5 minutes on the baking sheets before carefully moving them to a wire rack to cool completely.

Source: Alisa Fleming 

Peanut Butter Chocolate Crispy Squares


  • 1 package (10 ounces, or 283 g) miniature marshmallows
  • 3 tablespoons (42 g) butter
  • 6 cups (156 g) gluten-free crisped rice cereal
  • Cooking spray
  • 1⁄4 cup (65 g) creamy peanut butter
  • 6 ounces (171 g) dark chocolate, chopped, divided


Melt the marshmallows and butter in a large saucepan over medium heat, stirring frequently. Allow to brown a little, but not burn. Carefully and quickly stir in the cereal; stir to coat. Press with cooking spray–coated hands into a 9-inch (23-cm) baking pan coated with cooking spray.

Heat the peanut butter and 4 ounces (228 g) chocolate in the microwave on HIGH for 30 seconds; stir well. Heat an additional 30 seconds; stir well. Stir in remaining chopped chocolate; stir until melted and smooth.

Spread the chocolate mixture evenly over the top of the cereal in the pan. Freeze for 10 minutes, or until the chocolate sets. Cut into squares and serve.

Honeyed Rice Crispy Treats


  • 6 Cups Erewhon Crispy Brown Rice Cereal
  • 1 Cups Honey
  • 1 tsp vanilla extract
  • 2 cups peanut butter (or marshmallows)


  1. Melt the peanut butter, the vanilla, and the honey together and mix it until it’s smooth.
  2. Remove from the heat and dump in the Erewhon Crispy Brown Rice Cereal.
  3. Stir it all up and then press into a 9×13 inch baking pan and let sit.
  4. I’d wait at least 30 minutes before cutting into the treats but an hour is probably the best.

Source: Ryan

Whole Wheat Peanut Butter & Jelly Cereal Muffins


  • 2 cups Erewhon Rice Twice cereal 
  • 1 ½ cup whole wheat pastry flour 
  • ½ cup sugar
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda.

Additional ingredients needed  

  • 1 cup skim/low-fat milk 
  • 1/3 cup peanut butter
  • 1 Tablespoon olive oil 
  • 1 teaspoon vanilla extract 
  • 1 egg 
  • 12 teaspoons jam (any flavor)

Instructions - To Give With Gift

  1. Place dry ingredients from the package into a large bowl. In a separate bowl, mix wet ingredients, except for jelly.
  2. Add wet ingredients to dry, mixing lightly until uniform.
  3. In a cooking sprayed or greased muffin tin, fill each cup about halfway with batter. Place a teaspoon of jam in each cup, then cover it with the second half of the batter.
  4. Bake 20 minutes; fork check to make sure they are done. Enjoy!

Source: Anne Mauney