Gluten-Free Boules Rice Krispies With Dates and Nuts

I first did this recipe on Christmas more than 28 years ago. My late aunt Salma taught me how to do it. When I was first diagnosed with Celiac, I kept the tradition of preparing it for my family, but I could not eat it anymore because gluten-free cereal was not available in Lebanonat that time. Few years ago, gluten-free cereal became available in supermarkets and stores. So now, I prepare the “boules” and enjoy them with my family. I hope you’ll enjoy them too!

Ingredients

- 35 dates (seed removed) finely chopped

- ½ cup chopped walnuts (or almonds)

- ¾ cup sugar

- ½ cup (100 grams) butter or vegetable shortening (if you cannot eat dairy products)

- 1 egg (beaten with a fork)

- 1 tsp vanilla extract

- 4 cups gluten-free puffed rice cereal or any other gluten-free cereal (I used Gluten free Rice Krispies)

- 200 grams desiccated coconut

 

Method

1. Put the dates, walnuts, sugar, butter, and beaten egg with vanilla in a big saucepan on the heat.
2. Stir the mixture until all ingredients are well incorporated.
3. Make sure the butter and dates melt completely and the mixture becomes homogenous.
4. Let the mixture boil for 1 minute only while stirring continuously.
5. Put off the heat and add the cereal, one cup at a time, while mixing well with a wooden spoon.
6. While the mixture is still warm, start forming the boules and roll them into the coconut.
7. Keep a bowl of water handy to wet your hands, if they get too sticky.
8. Keep the boules in anairtight jar or container for up to 10 days. (You can also keep them for longer in the fridge)

 

Yields: 50 Boules