Rice Crispies!

6 cups (basically the whole box) of Brown Rice Crisps

1 container of Ricemellow Creme (you can also use a bag of Dandie's or Sweet & Sara)

3 tbsp Earth Balance Vegan buttery spread

1: Melt Earth Balance in a large saucepan on low

2: Stir in ricemellow creme, once melted, remove from heat

3: Slowly add rice crisps until completed coated
4: Add mixture into a "buttered" (Earth Balance) pan and cool.

Optional topping:
1/2 package of Ghirardelli semi-sweet chocolate chips
2 tbsp of natural peanut butter

1: Melt chocolate and peanut butter in a small saucepan
2: Add a layer on top of the completed crispies and cool.

*This recipe has been verified Gluten-free.

Quick Cinnamon Roll Bagels

1 Franz Cinnamon Raisin Bagel
1 Duncan Hines Creamy Home-Style Frosting (Classic Vanilla)

Or you can follow the frosting recipe located here.

1: Lightly toast or microwave the bagel until soft
2: Spread frosting and enjoy!

This is a quick simple recipe that I put together one day when I couldn't find a suitable morning breakfast treat. Store brands, ready-made doughs and bakeries have egg and dairy ingredients. There is one vegan cinnamon roll that is distributed to select coffee shops by the Flying Apron Bakery, however, it is gluten-free and extremely dry.

Native American Fry Bread / Tacos

4 cups flour
1 tbsp baking powder
1/2 tsp salt
1 1/2 cup warm water (give or take)
vegetable shortening/oil

1: Kneed together ingredients until soft (not sticky), cover and set aside for 20 minutes.
2: Shape into a flattened ball that is about 6" in diameter and 1/2" thick. Poke a hole in the center with your fingers.
3: Heat vegetable shorting/oil on medium in a saucepan.  Add one or two pieces at a time, making sure to monitor and turn them when they are lightly browned.
4: Remove from oil and drain on paper towels or strainer.

For Tacos:
Follow the taco recipe located on Vegan Ikwe and simply add the toppings to the fry bread.  Enjoy!

Coconut Crunchies

1 bag crispy chow mein noodles
1 bag Ghirardelli semi-sweet chocolate chips
1 cup natural peanut butter
1 tbsp Earth Balance buttery spread
1 tbsp vanilla extract
shredded coconut
powdered sugar

1: Pour the crispy noodles in a mixing bowl and set aside.
2: Melt chocolate, peanut butter, Earth Balance and vanilla in a saucepan on medium.
3: When the mixture has a smooth consistency, remove from burner.
4: Slowly pour over the crispy noodles and gently stir until noodles are completely covered.
5: Form into balls on wax paper and sprinkle powdered sugar and coconut over the top.
6: Let set for an hour and then store in an airtight container.  Needs no refrigeration.

Optional: If you really like coconut, add more to the batch during Step 4.

I remember making this in first grade with my teacher, Cecila (she preferred we call her by her first name).  She was very adamant about making sure we did things independently and I just loved her!  On a side note, she made these in a crockpot.