If you don’t already know Cara Reed of Fork and Beans you are in for a huge treat. She’s the creative recipe developer behind tons of allergy friendly Halloween candy and that’s just a start. Her gluten-free, dairy-free and egg-free recipes are amazingly innovative and you must try her Cauliflower “Fish” Tacos.
Of course you will find some wonderful treat on her site to go along with the Autumn Harvest Veggie Soup of mine that she’s sharing today.
Just to make this an all about Cara day, let me tell you the exciting news – Cara has a Halloween ebook!! In addition to letting me share a recipe from it she is also giving away a copy here. Make sure to scroll to the bottom of this post to enter!
Monster Rice Cereal Treats from A Fork and Beans Halloween Special
(printed with permission) Makes 8 Monster Treats
- 4 c. Dandies vegan marshmallows
- 6 c. gluten-free rice cereal
- 3 Tbsp. vegan butter
- Natural green food coloring
- Edible candy eyes
- Skull cookie cutter
In a large saucepan melt the vegan butter over low heat. Add marshmallows and stir until completely melted. Remove from heat.
Add a few green food coloring drops into the mixture and stir until evenly colored.
Add cereal and stir until well combined.
By using a piece of wax paper press the mixture into a greased 13 x 9 x 2-inch pan. Allow to cool.
Cut out skull shapes with the cookie cutter.
Wrap each head with gauze and place the edible eyes on by either pressing firmly in the treats or “glue” with royal icing.