If you’re wondering why I’m posting this recipe, the simplest ever, it is so I can show that a child on a dairy and soya free diet (my grandson) doesn’t have to miss out on those sweet treats or birthday party goodies. It took my daughter 5 months to get someone to listen to her, that her babies screaming wasn’t normal baby crying. On eventually getting her Dr. to listen, armed with the local prescribing guidelines, she was given a dairy & soya free formula. The change was dramatic. He is now 2.5 years old and a very happy & lively little boy. She is current;y on the milk ladder, trying to introduce milk into his diet to test the water- I’ll hopefully get her to write a piece on how that goes.
Any way back to the recipe:
The amounts aren’t important as, I just use what I have until it looks right. The difference between this and the standard dairy version are, use a dairy & soya free spread instead of butter and omit any toffees as they usually contain butter. Most cakes can be altered to make them dairy and soya free.
You will need;
A large pan
wooden & metal spoon,
Baking tray lined with baking parchment.
Marshmallows ( large or small, doesn’t matter, its the ingredients that count)
Dairy & soya free spread ( a good desert spoon dollop).
Rice Krispies (more than you think)
In the pictures I used 600g approx marshmallows and 400G rice krispies, but as I said amounts don’t matter, just use what you have until it looks right.
- Put the marshmallows and dollop of spread into a large pan.
2. Melt over a slow heat, stirring all the time to avoid mallows burning. You can omit the dairy free spread but the end result can be very hard like concrete!
3. When all mallows have melted, tip in the rice krispies, take off the heat and stir in. This is the only tricky bit as it all gets very sticky. Keep adding krispies until the point you cant’t get them all covered with the melted mallow. Then add no more and mix until it is all evenly distributed. It is important to work quite quickly as it just gets stickier and stickier.
4. Tip into the lined baking tray and press into tray. To avoid getting into a fight with your sticky mound, rub a little dairy free spread on the back of a metal spoon and use this to push and rub to an even surface.
5. Now just leave to cool and set before slicing.
Again, when cutting rub the knife blade with a little dairy free spread to avoid it sticking to the knife.
If your like me and have a little sweet tooth, these won’t just be for the children and you won’t be able to wait until fully cooled.
The attached links gives the many names dairy & soya can go under in ingredient lists.