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Weekdays 9am

Impress friends and family with these Easter treats

Get creative this Easter by making these adorable flower pots and crispy chicks and bunnies. A sweet, gluten free treat for the whole family.

Rice Pops Flower Pots

Makes: 6Prep: 30 minutes, plus setting timeCook: 1 minute

Ingredients:30g butter250g gluten and sugar free marshmallows150g Nestle Go Free Rice Pops30g pure cocoa powder (not hot chocolate powder)Oil spray, or oil for greasing flower pots

Equipment: 6cm (approximately) plant or empty clean yogurt pots, strong paper straws (cut in half) or small lolly sticks, ribbon (optional)Small 4cm (approximately) flower shaped cutters

Method:1. Melt butter in a pan over a medium heat and stir in marshmallows stirring with a spatula, melt gently.

  • Divide the Rice Pops between two separate bowls. Stir the cocoa into one of the bowls.

  • Pour half the melted marshmallow mixture over each bowl of Rice Pops. Stir well to mix.

  • Evenly spread and press the plain Rice Pop mixture into a greased and lined small baking tin. The mixture should be around 2cm thick when spread out. Cut out flower shapes from the slightly cooled Rice Pop mixture and press a straw or lolly stick into each base of the ‘flower’. Leave to set for about one hour.

  • Spoon and compact the cocoa mixture into oiled flower or yogurt pots, filling until the mixture reaches the top. Leave to set for about one hour.

  • Decoratively tie a ribbon around (if using) the lolly stick or straw, and press firmly into the flower pot Rice Pops. Leave to set firmly, then carefully remove from the flower pots.

Tips:- If you would like coloured Rice Pops flowers, be sure to use gluten free food paste.

- To make a ‘stamen’ in each flower, use a little gluten free melted chocolate to stick a dried cranberry, blueberry or raisin in the centre of each flower.

Crispy Honey Flakes Chicks

Makes: 12Prep: 30 minutes, plus setting timeCook: 1 minute

Ingredients:30g butter100g gluten and sugar free marshmallows150g Nestle Go Free Honey Flakes

To decorate:Gluten free orange food colour80g fondant icing or marzipan6 dried currants or blueberries, cut in half

Equipment: 26cm x 8cm rectangle cake tin, greased and lined

Method:1. Melt butter in a pan over a medium heat, and stir in marshmallows stirring with aspatula, melt gently.

  • Place the Honey Flakes in a bowl. Pour the melted marshmallow mixture overthe Honey Flakes and mix well.

  • Spread the mixture well into the greased and lined tin.

  • When set, cut into 12 squares and decorate with coloured orange marzipan orfondant for the beak and feet. Pressing them down into the flakes to stick. Usenatural marzipan or fondant for eyes and dried fruit for the pupils.

Tips:- If preferred, serve on a bed of coloured desiccated coconut. Made by mixing the coconut with a tiny quantity of gluten free green food paste.

- Dried or fresh mango can also be used to make the ‘beak and feet’, use scissors or a small knife to cut to shape. A small segment of satsuma also makes a great ‘beak’.

- Make Easter bunnies, using the same eyes as the chicks, half a raspberry for the nose and use white fondant or marzipan cut into teeth shape. Add bunny ear cake toppers tocomplete.

These recipes were made using gluten free products. If following a strict gluten free diet always check the allergen warning on product ingredients list before purchasing.

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Weekdays 9am