During the month of October, teal is the new orange! Teal is the color of food allergy awareness. This Teal Pumpkin Project® inspired allergy-friendly dessert is a delicious conversation starter. The Teal Pumpkin Project® is an international awareness event that promotes inclusive trick-or-treating for children with food allergies. People are encouraged to display teal pumpkins on their porch and purchase small toys like stickers, pencils, and bouncy balls. Participants can purchase non-food treats in addition to or in place of candy.
The teal-lightful idea was birthed by the support group, Food Allergy Community of East Tennessee (FACET). In 2014, Food Allergy Research and Education (FARE) adopted the idea and promoted it nationally.
Rice Krispie treats were not a regular dessert in my home before this recipe. Now, the kids want it all year round. I especially love the hint of cinnamon and nutmeg. I think it offers a surprising twist to a classic dessert.
This delicious treat is free of the top eight allergens; wheat, dairy, egg, peanut, tree nut, fish, shellfish, and soy. You can adapt this recipe to be gluten-free by using certified gluten-free puff cereal. If you need a vegan version, use vegan butter like Earth Balance and vegan marshmallows like Dandies.
To learn more about the Teal Pumpkin Project®, visit www.tealpumpkinproject.org
| Prep Time | 15 minutes |
| Cook Time | 5 minutes |
| Servings |
people
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- 6 cups rice cereal
- ¼ tsp cinnamon
- 1/8 tsp nutmeg
- 3 Tbsp vegan soy free butter (Earth Balance)
- 1 bag large marshmallows approximately 40 marshmallows
- 1/8 tsp salt
- 1/8 cup vegetable oil
- 12 dairy free chocolate chunks (Enjoy Life Foods)
- 12 green Skittles
Ingredients
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- Measure out six cups of rice cereal in a medium bowl.
- Add cinnamon and nutmeg to cereal.
- Melt vegan soy free butter in a large pot over medium low heat
- Add marshmallows and salt to melted butter. Stir until well combined and smooth. Add blue food coloring to mixture until your desired teal color. Six or more drops is suggested.
- Remove from heat and immediately add cereal. Stir mixture with a spatula until it is evenly coated.
- Coat the palms of your hands with vegetable oil. Roll Krispie mixture into small balls, about the size of a large tangerine. Place on parchment paper, adding oil to your palms after each ball.
- After balls are molded add one dairy free chocolate chunk and green skittle in the center of each ball, reshaping into a pumpkin as needed.
- Allow pumpkins to cool completely.
- Enjoy!
What an inventive way to get that teal color! I never would have thought of that.
The added flavours to these sounds so good! I would have never even thought of flavouring a classic treat.