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| These yummy Mallow Crispies make a great allergy friendly party food. |
I love this recipe - it is the ultimate in children's party food for those with allergies as you can make it free of the big four and no-one is any the wiser. I came across it as I was wading through many different recipe books at the beginning of my allergy mum journey, and I fixed on it as simple and easy and fitting our requirements of no egg, dairy or wheat at the time. I had almost forgotten about it in the experimentation with cakes and biscuits, but I came across some marshmallows at the back of my cupboard yesterday and I suddenly remembered about it.
The recipe comes from Alice Sherwood's Allergy-Free Cookbook, which covers a multitude of allergies but always annoys me in the difficulty of having to swap in different things depending on the allergy, as I have to do at least two and it gets complicated! However, don't let that put you off, as some of the recipes are great.
If you are making it gluten free, make sure your crispies are free from barley, as Kellogg's are not, and are therefore not gluten free. Try something like these ones from Kallo.
The recipe is nearly identical to the original recipe you may remember from your childhood for rice krispies treats, but this has a wee added extra of some raspberry jam to pep it up! If you don't fancy that then omit it and you'll have original flavour ones.
Check the marshmallows - some contain egg! And if you want to make this vegan use veggy marshmallows, a near impossible feat in the UK without spending a fortune, but it can be done.
I like to decorate mine with a little dairy free chocolate and I love Moo Free, although its not guaranteed nut or soya free, so you may want to give it a pass.
Raspberry Mallow Crispies
Egg free, dairy free, gluten free and nut free
Ingredients
115g marshmallows
55g vegan margarine I use Pure Spread Sunflower
4 tbsp raspberry jam
140g puffed rice cereal
Dairy free chocolate for drizzling if you fancy - watch out for nuts and soya in the chocolate though.
Method
Oil your Square Baker or Medium Bar Pan lightly to start with, with a nut free oil. (Or any baking tin about 23x23 cm)
1. Put the marshmallows, vegan margarine and jam in a large saucepan and heat gently. Stir constantly with a mix 'n scraper so it doesn't catch on the bottom and burn.
2. Once everything has melted, bring to the boil for one minute, stirring all the time.
3. Stir in the crispies and stir quickly until everything is well coated.
4. Scrape the mix out of the pan and into the square baker, or medium bar pan for a shallower crispie. Press down firmly with the back of the mix 'n scraper, wetted slightly to stop it sticking if you need to.
5. Mark out your squares (I get 16 from the square baker and 24 from the medium bar pan).
6. Leave to cool and place in the fridge for two hours to set. Drizzle with a little dairy free chocolate if you wish, and cut into the squares with a nice sharp knife such as our Santoku knife.
7. This stores well for three days in an airtight container. I'm not sure about any longer as its always all eaten by then!
Awesome recipe! I am going to try this for our 3 year old's birthday party. We have loads of allergies so tasty treats are virtually never around our house byt this sounds great!
ReplyDeleteI hope the party goes well! Birthday parties for little people with allergies can be a bit of a nightmare can't they? K x
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