Thursday, December 18, 2014

Allergy-Friendly Wreath Cookies

These are simple and really good. No baking required! My mother-in-law makes these. They are like rice crispy treats, but you can either use rice cereal or corn flakes. I made some of each.

These were supposed to be green, but I put the yellow food coloring in before realizing I was out of blue. Oops! These thing happen sometimes.

AllerEnergy makes good marshmallows that are free of the top eight allergens. If you are allergic to fish like I am, be aware that some marshmallows use a fish gelatin in them. I was really surprised to find that out and it's another example of why we always have to read ingredient labels. Allergens can show up in unexpected places.

I use Color Garden and India Tree natural food colors and Surf Sweets jellybeans to decorate.


This recipe is free of the top 8 allergens (egg-free, dairy-free, wheat-free, peanut-free, tree nut-free, soy-free, fish-free and shellfish-free) and vegan.

Wreath Cookies

6 cups crispy rice cereal, or corn flakes (I use Erewhon brand)
1 package marshmallows that are safe for your allergies
1/4 cup vegetable shortening or Earth Balance soy-free spread
1/4 teaspoon salt (omit if using the spread since that has salt)

Melt the shortening and salt or spread in a large saucepan over low heat.
Slowly stir in the marshmallows until completely melted.
Remove from heat, add the rice cereal and stir until cereal is completely coated with marshmallow.
Press into a greased baking pan, let cool completely and cut.
To make rice crispy "cupcakes" spoon into decorated baking cups immediately after combining the cereal and marshmallow. Let cool completely.

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