During the month of October, teal is the new orange! Teal is the color of food allergy awareness. This Teal Pumpkin Project® inspired allergy-friendly dessert is a delicious conversation starter. The Teal Pumpkin Project® is an international awareness event that promotes inclusive trick-or-treating for children with food allergies. People are encouraged to display teal pumpkins on their porch and purchase small toys like stickers, pencils, and bouncy balls. Participants can purchase non-food treats in addition to or in place of candy.
The teal-lightful idea was birthed by the support group, Food Allergy Community of East Tennessee (FACET). In 2014, Food Allergy Research and Education (FARE) adopted the idea and promoted it nationally.
Rice Krispie treats were not a regular dessert in my home before this recipe. Now, the kids want it all year round. I especially love the hint of cinnamon and nutmeg. I think it offers a surprising twist to a classic dessert.
This delicious treat is free of the top eight allergens; wheat, dairy, egg, peanut, tree nut, fish, shellfish, and soy. You can adapt this recipe to be gluten-free by using certified gluten-free puff cereal. If you need a vegan version, use vegan butter like Earth Balance and vegan marshmallows like Dandies.
To learn more about the Teal Pumpkin Project®, visit www.tealpumpkinproject.org