The author of Black Girl Baking wants to take the rigidity out of recipes.
, and inventor of what may be the best rice crispy treats you'll ever eat. In her cookbook, Guy aims to move away from rigidity. She wants to break the rules of baking and the rules of health. So those sweet potatoes are in your rice crispy treats because they taste good, they add bright, fun color, and because they remind Guy of Thanksgiving. If there's an added health benefit, all the better.took root when Guy moved to Boston in 2015 to start grad school.
Baking provided solace—in particular, baking outside the lines of traditional recipes. "Usually baking is so rigid," Guy says. "You have to follow all of the rules. [But] baking for me is this intuitive thing. It relaxes me and gives me a place of self expression where I can work through things."starting popping on Twitter.
Which brings us back to the sweet potato rice crispy treats. The recipe calls for puffed brown rice instead of regular rice cereal. It's necessary to go with the whole grain because it holds up better to the starchiness of the potato—regular rice cereal will result in a gummy bar, Guy warns. Plus, the whole grain cereal adds nuttiness and extra depth of flavor that pairs well with the pecan, and that's what it's really about—the flavor.
The bars can be made totally vegan if you use vegan butter and marshmallows, and that's the case with most of the recipes in the book. "I used to bewhen I was young because I had a weight problem. It was also an identity thing. I was trying to create an identity for myself. I also used to be afraid of any refined, white grain. But, this book is more about how I eat now. I love eating vegan and I love the flavor of whole grains, but I don’t keep rigid rules about it.
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