Inexpensive Easter treats are easy to make

Finding traditional Easter candy for you children’s baskets can be challenging when they’re supposed to stay off of gluten and dairy. Some websites offer GFCF molded candies and other treats that you can special order, but their prices raise my blood pressure. So, a few years ago I adapted some Easter treat recipes myself so the boys can still enjoy their traditional favorites. There are some big pluses to this. For instance, the boys have fun helping make them. And these candies taste better than the purchased chocolates, because they’re freshly made.

Finding GFCF jelly beans is surprisingly easy. It seems that Jelly Belly uses corn starch and NO dairy products in theirs. Their smaller size is perfect for these Easter Nests. Note: I crush the puffed rice in a sealed plastic bag. Actually the boys like to do the crushing, with either a rolling pin or the flat side of a meat tenderizing mallet.

Gluten and Dairy Free Chocolate Easter Nests

20 oz. gluten and dairy free chocolate, white chocolate or almond bark
½ cup shredded coconut
2 cups crushed gluten free puffed rice
1 bag of gluten and dairy free jelly beans

Melt chocolate or almond bark over low heat, preferably with a double boiler. Stir in coconut and puffed rice until they are coated with chocolate. Drop mixture by tablespoons onto wax paper. Shape each drop into a nest, making and indentation in the middle. Please three jelly beans into each next. Refrigerate for at least 30 minutes until firm.

As I mentioned before, these little chocolate Easter eggs taste much better than the ones you’d buy at a discount or grocery store. The boys came up with the idea of fashioning tiny egg dippers, like the bigger versions in the egg dye kits, with florist wire.

Gluten and Dairy Free Chocolate Easter Eggs

¼ cup coconut oil
¼ cup soy or rice milk
1 3.125 oz. box of gluten and dairy free pudding mix
1 teaspoon vanilla
½ pound powdered sugar
1 6 oz. bag of gluten and dairy free chocolate chips

Melt coconut oil in a saucepan. Add milk and pudding and cook for two minutes. Remove from heat. Then mix in vanilla and powdered sugar. Shape mixture into small egg shapes and refrigerate until firm, about 15 minutes.
Melt chocolate chips in a double boiler. Using a toothpick or small wire dippers, dip the eggs into the melted chocolate. Place the eggs onto wax paper. Place back in refrigerator.

Have a blessed and tasty GFCF Easter!

Easy Rice Flour Crackers

Last night, my 10-year old came down with the stomach flu. While he moped around the house carrying a bucket, I ran out to the store to buy the usual items. This bug must be making the rounds here this week, because I felt lucky to grab the last bottle of ginger ale. Unfortunately, my local grocery store doesn’t carry rice crackers, and I didn’t want to travel out of town to buy some. So, I looked up a recipe and adapted it for my son’s personal tastes (doesn’t like sesame seeds) and the ingredients I happen to have on hand. They turned out nicely enough.

Gluten and Dairy Free Rice Flour Crackers

1 cup white rice flour
½ cup potato starch
1 tsp. xanthan gum
½ tsp. baking soda
1 tsp. salt
2 tsp. Oregano
1 tsp. basil
2 tsp. garlic powder
4 Tbs. olive oil
2 Tbs. honey
6 Tbs. soymilk
1 tsp. cider vinegar

Preheat oven to 350 degrees. Mix together the dry ingredients. Mix together the last four (wet) ingredients and then add to the dry ingredients.
Sprinkle a board with white rice flour and roll out the dough thinly. Cut into small squares with either a knife or a pizza cutter. If the crackers still seem too thick, you can roll the individual squares out even more.
Place the squares either on a greased cookie sheet or a sheet covered with parchment paper or a silicone baking mat.
Bake for about 12 to 15 minutes, when they’re browned nicely. Let cool.