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I was quite pleased to discover that Levi could eat Rice Crispies recently. Nowhere on the box does it have any “may contains” for any of his allergies so according to the EU laws that should make it safe. Still we tested it out and no reaction, yay! Being a lover of those chewy marshmallow crispie treats I went about combining that with a glut of blueberries given to me by my neighbour.

I will be trying out a chocolate (cocoa) rice  cake recipe very soon. yum.

Blueberry Marshmallow Crispie Cakes 

  • 75g dairy free margarine
  • 150g marshmallows (I used big ones)
  • 250g fresh blueberries
  • 75g rice crispies

 Melt the margarine over a medium heat. Once melted add the marshmallows and stir continuously until they have all melted, stir in the blueberries then remove from the heat. Quickly stir in the rice crispies then press into a brownie tin lined with greaseproof and leave in the fridge to set. Cut into squares once set. Eat.

I found them delicious, perfect with a cup of tea (although I say that about everything I bake don’t I!?) 😉

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3 thoughts on “Blueberry Marshmallow Crispie Cakes

  1. they really are yum! Nice from the fridge when the berries are all cold. Or maybe that’s just my preference!

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