Gluten and Dairy Free Easter Nests Recipe

Chocolate Rice Krispie Easter Nests. Image taken from: eatsamazing.co.uk

Here's another treat worth sharing. This Gluten Free Easter nests recipe wins on so many levels. They are ever so quick and easy to make, which makes them perfect for sharing with the kids. They can be made with hardly any sugar, are a light treat, and offers a great deal of crunch. They can be pimped up with marshmallows for special occasions or kept simple to have with a cup of tea.

This recipe does not mean that I endorse sugar and processed foods on an autoimmune diet, quite the opposite. But I do endorse enjoying compliant treats throughout and after healing. You're going to need to hang on to your sanity at times and feel normal. These are a little more processed and less nutrient dense than my usual recipes, but if they are compliant for your stage of recovery, then why not? It's ok, if the other 90% of your diet is great.

I have added in some good fats to my recipe to make them creamy, more indulgent and support blood sugar balance. If you don't like coconut flavour then you can easily omit this. I use a silicon muffin mould which saves waste and means they come out a bit bigger ;)

I personally use rice krispies because I cannot tolerate corn (cross reacts with gluten) but you can choose accordingly depending on the foods you react to. Puffed quinoa may be a good option as well, although I haven't tried it yet.

I should note that I did add mini eggs because I have reached a stage in my healing where I can tolerate small amounts of dairy in chocolate. I can't tolerate dairy on its own. But sometimes when food proteins are combined with other food proteins their structure changes and doesn't become a target for the immune system. That's why some people can tolerate eggs in cakes, but not on their own. So if you are just starting out, then I would not recommend adding any mini eggs or other sugary sweets to your nests. Keep it basic for now.

The Recipe:

• 200g Free From Rice Krispies (Sainsbury's)

• 200g Green & Blacks Dark Chocolate (dairy free)

• 1 tbsp Coconut oil

• 1 tbsp Creamed Coconut

• 1 bag mini eggs or Haribo marshmallows (no corn starch) for more indulgence.

Instructions:

1. Break up the chocolate and add it to a heatproof bowl. Add the coconut oil and creamed coconut and then place the bowl over a pan of hot water. (Add the marshmallows here if you are using them). Keep stirring the chocolate until it melts, then remove it from the heat.

2. Add the puffed rice to a large mixing bowl and then pour over the melted chocolate. Use a spatula or wooden spoon to mix everything together so that all the cereal is completely and evenly coated.

3. Carefully place 2-3 dessert spoons of the chocolate covered rice krispies into the muffin moulds. Press them together and make a little well into the middle using your fingers (or the back of a spoon). Fill with 3 Mini Eggs per cake, if you are using them. If not, no well is required.

4. Place in the fridge for around an hour to set before eating. They will last for around two weeks, if not longer in the fridge, if you haven't eaten them by then.

Tip: You could try other shaped moulds to get a different shaped treat.

Serve with a cup of tea and enjoy!