Pixie Sticks

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.

xxox,

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Pixie Sticks

Servings 36

Ingredients

  • 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

Instructions

  1. 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.
  2. 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.
  3. 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.

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