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: 6 Prep: 30 minutes, plus setting time Cook: 1 minute
250g gluten and sugar free marshmallows
150g Nestle Go Free Rice Pops
30g 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
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.
- 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: 12 Prep: 30 minutes, plus setting time Cook: 1 minute
100g gluten and sugar free marshmallows
150g Nestle Go Free Honey Flakes
Gluten free orange food colour
80g fondant icing or marzipan
6 dried currants or blueberries, cut in half
26cm x 8cm rectangle cake tin, greased and lined
1. Melt butter in a pan over a medium heat, and stir in marshmallows stirring with a
spatula, melt gently.
Place the Honey Flakes in a bowl. Pour the melted marshmallow mixture over
the 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 or
fondant for the beak and feet. Pressing them down into the flakes to stick. Use
natural marzipan or fondant for eyes and dried fruit for the pupils.
- 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 to
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.