Valentine's Day White Chocolate Fruit Crackle

Another Gluten-free cooking for kids recipe

I know, I know, there are millions of recipes for this sort of thing, but I just had to include my own take on the cornflake confection.  The recipe was inspired by a version for "chocolate and fruite crackles" in the Australian Women's Weekly, Gluten-Free and Allergy-free eating cookbook. I am really enjoying the recipes in this book and recommend it highly.  The pictures are wonderful and there are many clever yet simple ideas for making kid friendly gluten free food.  I purchased my copy at Waitrose.

Yield

24

Preparation time

15 min. to prepare, 2 hours chilling time

Ingredients

80g gluten free cornflakes
20g gluten free rice crispies
40g gluten free oats (see note)
30g pumpkin seeds, lightly toasted
40g sultanas
40g dried apricots, chopped into small pieces
250g gluten free while chocolate

Directions

Ruthie and cracknel jpeg gf.jpgPlace the pumpkin seeds in a pan and lightly toast in the oven for 5-7 minutes until fragrant and crunchy. Meanwhile, line 2 standard size muffin tins with paper cases.

In a large bowl combine the cornflakes, rice crispies, sultanas, toasted pumpkin seeds, chopped apricots and gluten free oats.  Over a bain marie, gently melt the white chocolate.  Pour the white chocolate over the cereal and nut mixture and gently stir with a spatula until evenly coated.  Spoon the mixture into the prepared cases, pressing down slightly.

Refrigerate for 2 hours until set. 

Notes

Gluten Free Oats are not readily available and some coeliac's are sensitive to oat's.  If you prefer not to use oats, you can substitute finely chopped nuts like hazelnuts, almonds or pecans.  If using nuts, it's best to refresh them in the oven for a few minutes until fragrant and lightly toasted.  Leave to cool before chopping.

I used a mini food processor to 'blitz" the oats into a coarse powder.  This isn't strictly necessary, so if you haven't got a gadget to do this, just add them as is from the pack.