Gluten Free Easter Eggs: Two Delicious Recipes For A Fun And Festive Holiday

The Easter season is upon us, and what better way to celebrate than with some delicious gluten free Easter eggs? Whether you have a gluten intolerance, or simply want to try something new, these recipes are sure to delight your taste buds.

Table of Contents Show

Recipe One: Chocolate Covered Almond Butter Eggs

Ingredients:

1 cup smooth almond butter
1/4 cup honey
1/4 cup coconut flour
1/2 tsp vanilla extract
1/2 tsp sea salt
2 cups gluten free chocolate chips
1 tbsp coconut oil

Instructions:

In a large mixing bowl, combine the almond butter, honey, coconut flour, vanilla extract, and sea salt. Mix well until all ingredients are evenly combined.
Using your hands, form the mixture into small egg-shaped balls, and place them on a baking sheet lined with parchment paper.
Place the baking sheet in the freezer for 30 minutes to allow the almond butter balls to firm up.
While the almond butter balls are freezing, melt the chocolate chips and coconut oil in a double boiler or in the microwave, stirring frequently until smooth.
Once the almond butter balls are firm, use a toothpick to dip them into the melted chocolate, coating them completely.
Place the coated eggs back on the parchment-lined baking sheet and return them to the freezer for another 10-15 minutes, or until the chocolate has hardened.
Enjoy your delicious gluten free Easter eggs!

Nutritional Information:

Servings: 12 eggs
Calories per serving: 280
Total fat: 21g
Saturated fat: 8g
Cholesterol: 0mg
Sodium: 150mg
Total carbohydrate: 25g
Dietary fiber: 4g
Total sugars: 14g
Protein: 5g

Cooking Time:

Prep time: 10 minutes
Cook time: 0 minutes
Cooling time: 40-45 minutes
Total time: 50-55 minutes

Equipment:

Large mixing bowl
Baking sheet
Parchment paper
Double boiler or microwave safe bowl
Toothpicks

Serving Suggestions:

These chocolate covered almond butter eggs make a delicious and festive addition to any Easter basket or dessert platter. Serve them alongside other gluten free treats for a fun and satisfying holiday spread.

Variations:

Feel free to experiment with different nut butters, such as cashew or peanut butter, or mix in some shredded coconut or chopped nuts for added texture and flavor. You can also use white or dark chocolate instead of milk chocolate for a different taste experience.

Substitutions:

If you don’t have coconut flour on hand, you can substitute it with almond flour or gluten free all-purpose flour. You can also use maple syrup or agave nectar instead of honey, and any other vegetable oil instead of coconut oil.

Storage:

Store the chocolate covered almond butter eggs in an airtight container in the refrigerator for up to 1 week.

Tips:

Make sure the almond butter balls are frozen and firm before dipping them into the melted chocolate, as this will help prevent them from falling apart in the chocolate.
Use a toothpick to dip the almond butter balls into the chocolate, and gently tap off any excess chocolate before placing them back on the parchment paper.
If you’re having trouble getting the chocolate to melt smoothly, try adding a small amount of vegetable oil or shortening to the mix to help thin it out.

Frequently Asked Questions:

Can I make these Easter eggs ahead of time?

Yes, you can make these eggs up to a week in advance and store them in the refrigerator until you’re ready to serve them.

Can I use a different type of chocolate?

Yes, you can use any type of chocolate you prefer, such as dark or white chocolate.

Can I freeze these eggs for later?

Yes, you can freeze these eggs for up to 2 months. Just make sure to store them in an airtight container or freezer bag.

Recipe Two: Marshmallow Rice Krispie Eggs

Ingredients:

6 cups gluten free Rice Krispies cereal
1 bag (10 oz) gluten free marshmallows
3 tbsp unsalted butter
1 tsp vanilla extract
1/4 tsp salt
Food coloring (optional)

Instructions:

Melt the butter in a large pot over medium heat. Add the marshmallows and stir until completely melted.
Remove the pot from the heat and stir in the vanilla extract and salt.
Add the Rice Krispies cereal to the pot and stir until well coated with the marshmallow mixture. If desired, add a few drops of food coloring to the mixture and stir until evenly distributed.
Using your hands, form the mixture into small egg-shaped balls and place them on a baking sheet lined with parchment paper.
Allow the eggs to cool and firm up for 30 minutes before serving.
Enjoy your delicious gluten free Easter eggs!

Nutritional Information:

Servings: 12 eggs
Calories per serving: 180
Total fat: 4g
Saturated fat: 2.5g
Cholesterol: 10mg
Sodium: 250mg
Total carbohydrate: 34g
Dietary fiber: 0g
Total sugars: 17g
Protein: 2g

Cooking Time:

Prep time: 10 minutes
Cook time: 5 minutes
Cooling time: 30 minutes
Total time: 45 minutes

Equipment:

Large pot
Baking sheet
Parchment paper

Serving Suggestions:

These marshmallow Rice Krispie eggs make a great addition to any Easter basket or dessert table. Serve them alongside other gluten free treats for a fun and festive holiday spread.

Variations:

Feel free to experiment with different food coloring and decorations to make these eggs even more fun and festive. You can also add in some chopped nuts or dried fruit for added texture and flavor.

Substitutions:

If you don’t have gluten free Rice Krispies cereal on hand, you can use any other gluten free cereal instead. You can also substitute the unsalted butter with any other type of butter or margarine.

Storage:

Store the marshmallow Rice Krispie eggs in an airtight container at room temperature for up to 3 days.

Tips:

Make sure to coat your hands with cooking spray or butter before forming the mixture into egg-shaped balls, as this will help prevent the mixture from sticking to your hands.
If you’re having trouble getting the mixture to stick together, try adding a few more marshmallows or a little bit of honey or corn syrup to the mixture.
If you want to make larger eggs, simply form the mixture into larger balls and adjust the cooking time accordingly.