Old-school pixie sticks? Sure, you can still find them in every candy shops throughout America. If you want a better-for-you version that actually tastes good, here’s the only recipe you’ll need.
The secret? These pixie sticks are made using freeze-dried fruit, unrefined sugar and spices to replicate the flavor and texture of the real deal.
For ingredient substitutions, please see the detailed chart at Gluten-Free 101.
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Pixie Sticks
- For the fruit punch pixie sticks:
- ½ cup freeze-dried strawberries
- ¼ cup freeze-dried blueberries
- ¼ cup freeze-dried raspberries
- ¼ cup maple sugar
- For the apple pie pixie sticks:
- 1 cup freeze-dried apples
- ¼ teaspoon ground cinnamon
- 2 tablespoons maple sugar
- For the sour piña colada pixie sticks:
- ½ cup freeze-dried pineapples
- ¼ cup freeze-dried mango
- ¼ cup freeze-dried coconut
- 2 tablespoons maple sugar
- 1 teaspoon citric acid (optional, for sourness)
- To make the fruit punch pixie sticks: In a high-speed blender or food processor, combine the freeze-dried strawberries, blueberries, raspberries and maple sugar until powdery. Fold the bottom of a paper straw to seal and place a small funnel on the open end; fill with the freeze-dried fruit mixture. Fold the top to seal.
- To make the apple pie pixie sticks: In a high-speed blender or food processor, combine the freeze-dried apples, cinnamon and maple sugar until powdery. Fold the bottom of a paper straw to seal and place a small funnel on the open end; fill with the freeze-dried fruit mixture. Fold the top to seal.
- To make the sour piña colada pixie sticks: In a high-speed blender or food processor, combine the freeze-dried pineapples, mango, coconut, maple sugar and citric acid, if using, until powdery. Fold the bottom of a paper straw to seal and place a small funnel on the open end; fill with the freeze-dried fruit mixture. Fold the top to seal.
