Baking, Healthy Snacks, Lunchbox Friendly Food

Carob crackles

{gluten, dairy, soy, nut and egg free}

Chocolate crackles remind me of the 90’s. Birthday parties with soooo many lollies, chocolate spiders, fizzy spiders, cheezels  (putting one on each finger and having orange stained skin), red skins and fairy bread. Sugary bread covered in sugar. Nice. And remember those ice-cream cakes from McDonalds. They were the bees knees. The absolute best.

Would I give my kids any of these things? No. Mostly because I wouldn’t eat any of these things myself (and also they are both babies…ah-hem). Don’t get me wrong. I love a good treat. My favourite non-failsafe treats are hot chips, donuts or any pastry (croissants….mmm) and dark chocolate. All the dark chocolate.

But give me old fashioned fats and sugars as treats rather then highly processed, full of crazy-kid additives and out-of-control colours. That stuff ain’t good for no one.

I’ve been playing around with some healthy treats for Jack. I can tell you. I have had more failures then successes. So many “MEH’ creations. It really bums me. But I’m not going to give up.
This diet, is by far the trickiest one I’ve ever done (not that I’ve done many, but I’ve been cooking with ‘alternate’ foods for several years now so I thought I’d be set. Eh no).

To be everything failsafe plus gluten, dairy and soy free. And refined sugar free. Man it’s hard. Anyone else feeling the pain? I am so there. Right there with you.

So you can rest assured that all the recipes I’ve posted on this blog are here because they actually worked. And not only that, they tasted great. I wouldn’t inflict my soggy, tasteless, weird textured creations on anyone (except my chickens who eat everything).

These carob crackles are really yum.

They are allergy friendly so are a perfect snack for pre-school, school or social events where there may be children with allergies.

They are:

Nutritious: made from plain brown rice puffs and amaranth puffs not sugary breakfast cereal.

Crispy: the trick is to lightly toast the puffs in a frying pan before stirring in the carob/oil/syrup mixture. It keeps them crispy and crackly for longer. Great tip thanks google.

Refined sugar free: just sweetened by rice malt or maple syrup.

Super quick to throw together.

If you happen to make these or throw in some extra ingredients or different puffed grains, I would love to know how it turned out.

Crackle you later,

Laura McDonald - Simply Failsafe author and creator

Carob crackles
Prep time:
Total time:
Serves: 12
Delightful, healthy carob crackles. Perfect for lunch boxes, everyday snacks and parties. Do not add any cashews if they are going to be eaten by other children at school or parties for allergy reasons.
  • 2 cups brown rice puffs*
  • 1/2 cup amaranth puffs*
  • 1/3 cup rice bran oil**
  • 1/3 cup syrup***
  • 3 tbsp carob powder
  1. Place a large frying pan on a low to medium heat and add puffed brown rice and amaranth.
  2. Use a wooden spoon to move the puffs around frequently.
  3. Toast for a few minutes or until they are crispy when you eat one. Take off heat and leave in frying pan.
  4. In a bowl, combine the syrup, oil and sifted carob powder and stir to combine.
  5. Pour the syrup mix into the slightly cooled frying pan. Mix around to coat all the puffs.
  6. Quickly spoon them into patty pans, in a muffin tray and place in fridge to set for a few hours. You could alternatively make these into LCM type bars by spooning the mixture into a square cake tin, lined with baking paper and press down firmly. Chill and cut into bars.
*rice puffs: I used 2 cups of brown rice and 1/2 cup of amaranth puffs. You could use any mixture of these or try using white rice puffs or quinoa puffs.[br][br]**rice bran oil: you could also use sunflower or canola oil.[br][br]***syrup: I used rice malt syrup, but maple syrup would work well too.


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