For most of us our taste in desserts has evolved from our childhood days. I really don’t recall my mother ever making the classic rice krispie treats — you know the one — chewy, crunchy, marshmallowy! Since she was someone who loved to bake and cook, desserts were the ‘norm’. My dad loved meat, potatoes and sweets, which was all fine being a hard working farmer. It all balanced out, but for us kids, inheriting that love of sweets hasn’t always been a good thing. Nevertheless, like I mentioned, our tastes do evolve.
Quite a few years back, I made a version of rice krispie bars which were called ‘sinless snack bars’. They not only used rice krispies and marshmallows but some more ‘healthy’ ingredients such as flax and pumpkin seeds along with some dried cranberries.
We all know, it wouldn’t be summer without having cheesecake so I’m thinking why not incorporate these two favorites into one. Then take it just a step further and top it with a tropical flavor. I think, this version bridges the gap between a nostalgic childhood treat to an adult indulgence. You be the judge!
Tropical Rice Crispy Cheesecakes
Rice Krispie Base
Line a 9 X 9-inch square pan with foil, leaving a 2-inch overhang on two sides. Lightly butter foil & a wooden spoon. In a large bowl, combine rice krispies, flax flakes, pumpkin seeds,flax seeds & salt. In a large pot, melt butter; add marshmallows & stir with wooden spoon until marshmallows have completely melted. Stir in vanilla then add rice krispie mixture & QUICKLY combine well.
Transfer mixture to the prepared pan; press into an even layer while warm. Let sit at room temperature for about 20 minutes until firm.
MAKE GUAVA GLAZE AT THIS TIME then continue with cheesecake layer.
In a microwave-safe bowl, combine gelatin with 2 Tbsp water; set aside to soften, about 5 minutes. Beat the cream cheese on medium-high speed with a hand mixer until completely smooth, about 1 minute. Scrape down the sides of bowl. Add sour cream, sugar, lemon juice & vanilla. Beat until smooth, about 1 minute.
Microwave the gelatin in 10 second increments, stirring as needed, until it dissolves, 30-50 seconds. Pour the gelatin into cream cheese mixture; beat on medium-high speed until incorporated, about 30 seconds.
Pour the cream cheese mixture over the cooled rice krispie layer. Spread out evenly with an offset spatula. Spoon small amounts of guava glaze to be swirled in a random pattern onto cheesecake batter. With the tip of a knife, swirl glaze to form a pretty pattern. Sprinkle with chopped pistachio nuts.
Wrap the pan loosely with plastic wrap & refrigerate for at least 3 hours or overnight until set. Remove from refrigerator & cut into squares.
In a small saucepan, combine guava paste & water. Place over low heat only until warm to the touch. Transfer the mixture to a food processor & pulse until smooth. Stir in fresh lemon juice.
- Don't hesitate to make these in any shape you choose.
A while back, I was speaking with my neighbor, Meg, who told me about an ancient grain I had never known about. It is called Teff. This word originates from the Amharic word ‘teffa’ which means ‘lost’ due to the small size of the grain. An annual bunch grass native to the central highlands of Ethiopia and Eritrea. It can survive both wet and dry climates, high temperatures and bright light as well as not being subject to as many plant diseases as other cereal grains. It’s high nutritional value and reliable cultivation have made it Ethiopia’s most important grain crop. Teff’s size makes it convenient because it doesn’t take a large volume of teff seed to plant a field.
Ground into flour, teff is used to make the traditional bread called ‘injera’, a sourdough risen flatbread with a slightly spongy texture similar to a crepe. It can also be found in many gluten-free options of pancakes, breads, cereals, pie crusts, cookies and other snacks.
Meg had given me a package of ‘authentic‘ teff flour so I was anxious to try it. I noticed a great looking recipe for seeded teff rolls on the computer so I was all set. To compliment the teff rolls I made some shrimp burgers w/ avocado aioli. Nice meal!
Shrimp Burgers on Seeded Teff Buns
Seeded Teff Buns
In a small bowl, whisk together water, yeast, honey, oil & vinegar. Let stand 3-5 minutes or until yeast is dissolved & beginning to proof.
In a large bowl, stir together dry ingredients. Add yeast mixture to dry ingredients & mix on low speed until combined. Add in egg whites. Once combined, mix on high speed for 3-5 minutes.
Grease a 9-10 inch round baking pan. Scoop the batter into pan (with a spring release scoop) making about 6 buns. Place rolls right next to each other. Cover & let rise in a warm place for 20 minutes. Preheat oven to 375 F. Bake for 25-30 minutes. Remove from oven; cool slightly.
In a small bowl, combine all ingredients for shrimp burgers. Form into 4 patties & set on a plate with squares of wax paper between them. Put in fridge until ready to cook.
In a small bowl, Combine all ingredients for avocado aioli until smooth. Cover & set in fridge until ready to use.
In a large skillet, add 3 Tbsp oil & turn heat to medium-high. Gently place shrimp burgers on skillet & cook 3 minutes until golden, flip & cook another 3 minutes.
On each of the sliced, warm teff buns, place a shrimp burger with a generous dollop of avocado aioli. Don't hesitate to add some lettuce & tomato slices if you wish.