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When I heard there was a new rice snack that was crispy yet also soft enough to melt in my mouth, I had to try it. And boy am I glad I did...these snacks are awesome! Kameda USA, Inc. clearly has hit a home run with this product. These Gluten Free Baked Frosted Rice Snacks are delicately sweet. The hint of sea salt perfectly balances the creamy vanilla frosting on top. I have never tasted anything like it. These treats are not only unique and delicious, but they also are not bad for you! With only 50 calories in a package of two, you'll be able to eat as many as you want as a snack, or for dessert, and not feel guilty. They are also low in sodium, low in sugar and have no saturated fat. Another thing I like about this product is that there are 12 packages (two crisps wrapped in cellophane) in each bag. They are sure to last a long time (longer than a bag of chips) if you can manage to eat only one package a day...so far, I haven't been able to do that! For more information visit: www.Kamedausa.com.
This recipe comes to us from Mary Burgdorff. Gluten-Free Bar Ingredients: ¾ cup sugar 1 egg ½ cup pumpkin ½ cup oil 1/6 cup water ½ teaspoon salt 1 cup flour (I used ¾ cup Bobs Red Mill mix + ¼ cup tapioca flour) ¼ teaspoon baking powder ½ teaspoon baking soda ¼ teaspoon each: ground cloves, nutmeg, cinnamon Gluten-Free Bar Directions: Beat egg and add other wet ingredients and mix well. Add dry ingredients. Bake in a glass 9” x 13” pan about 30 minutes until toothpick comes out clean. Bars will be a slightly browned. Bars will be very thin and moist. Let cool. Gluten-Free Frosting Ingredients: ¼ cup butter ½ cup brown sugar 2 tablespoon milk ½ pound powdered sugar Gluten-Free Frosting Directions: Melt butter, add brown sugar and milk. Heat to boiling and cook 1 minute. Remove from burner and add powdered sugar, stirring until good frosting consistency. Spread onto bars. Note: The frosting hardens quickly, so mix it up and spread onto bars immediately while still warm. I actually added the powdered sugar a little at a time so I wouldnt add too much and dry out the frosting. I hope you enjoy this recipe. Happy fall!