What to make for Easter when there are a number of food intolerances to cater for?
I often avoid recipes with yeast in them due to have some failures with yeast in the past. This year however, I gave this recipe from Quirky Cooking a try – gluten & dairy free hot cross buns. Despite my yeast being old it still worked and these hot cross buns tasted rather like the real thing.
On Saturday night we had dinner at my parents house with my brother and his family. So I took all the ingredients for Easter Story Cookies. We made up one batch of the cookies, put some in my parents oven and sent some home with my brother for his girls to make and the rest went home with us which we put in our oven overnight.
I wanted to make an Easter treat for Easter Sunday that we could all eat. So I made up this marshmallow recipe that uses agar agar instead of gelatin. Most gelatin has sulphites (preservatives 220-228 in it). I adapted the recipe as per one of the comments and used more egg whites and agar agar but I think next time I will use the original recipe and add some vanilla as well.
I then used the marshmallow to make rocky road. One lot had marshmallows with brazil nuts and dark chocolate (for my husband and son). My daughter doesn’t like dark chocolate and can tolerate dairy so I made another lot with the marshmallows, brazil nuts, white chocolate and a block of melted cadbury marvellous creations. We certainly ended up with enough chocolate treats to last us for a while.
What have you made for Easter?