Over the years, corn flake wreaths have been a staple on our Christmas cookie plate.
Since eating "allergy free", I had to change up the traditional corn flake wreath recipe to make it free of the most common allergens which is pretty easy to do with ingredients at the regular grocery store.
Instead of corn flakes, I use Corn or Rice Chex because they're easy to find and less expensive than gluten free corn flakes (which I haven't found at the regular grocery store...yet!)
In place of butter, I use dairy free margarine. If you can't find dairy free and/or soy free margarine (such as Earth Balance Buttery Spread), you can simply use canola oil instead.
1) In a large, microwave safe bowl, mix together the oil and marshmallows. Microwave on high for about two minutes or just until the marshmallows begin to puff up. Remove from the microwave and stir until mixture is smooth (you may have to microwave a bit longer after stirring). Stir in the food coloring. Add the corn flakes and stir until they are evenly coated with the marshmallow mixture.
2) With a measuring cup coated with cooking spray or oil, measure out 1/4 cup of the cornflake mixture. Drop it onto the wax paper and shape into a wreath. To prevent the mixture sticking to your hands, moisten them with water. Repeat until all of the corn flake mixture is gone. Decorate with red cinnamon candies. Allow them to set for about an hour.
Makes 16 wreaths.
Nutrition Facts: Serving size: 1 wreath, calories: 132, fat calories: 31.3, total fat: 3.6 grams, saturated fat: 0.3 g, cholesterol: 0 g, sodium: 98 mg, total carbs: 24, fiber: less than 1 g, sugar: 11 g, protein: 1 g