We don't do Halloween. It's not our favorite holiday, and never was. I'm not into the ghosts and spooky things. I tend to think it's a warped event altogether. Yet, I don't want the kids to be left out and now they're old enough to know when they're not getting candy and everyone else is.
So, this year, I bought some gfcf candy (also soy free) with a couple other treats and I'll put them in a birthday-type bag from the dollar store and send it to school for their Halloween party. They'll think it's great. To be honest, my kids don't eat much candy. We used to buy DumDums lollipops, but noticed when they had too many in a week that their behavior was warped. That's when we learned about the dangers of food coloring. So, we found Yummy Earth brand pops and College Farm candy. Good stuff. My oldest can stomach the dyes and corn syrup better than my youngest. And, it's the oldest's party I'm most concerned about. Oh, you can get chocolates out there too. Our kids just can't have it, so that's why I've skipped it. So, below, I've included some ideas of other safe candy.
- Sweet Tarts, from Wonka
- Necco Wafers
- Smarties, Ce De Candies
- DumDum lollipops
- Lifesavers (regular)
- Pez
- Starburst
- Some favorites like stickers, fancy pencils and a fancy pumpkin straw.
That'll be enough. It'll last her a long time. Like I said, we don't let her have candy very often. It's a treat.
The youngest will be happy with some DumDums, a Pez and Smarties -- with the toys, of course.
So, we'll make our kids happy on Halloween through sugar but I might just rename the holiday in our home, "Candy Day."
10.28.2007
10.26.2007
The flax egg substitute
This is one of those basic recipes for a cooking alternative that you don't know about unless someone tells you. For those of you who can't have eggs due to a food intolerance or allergy, you have some choices. Ener-G makes an egg replacer that has a potato base. Bob's Red Mill sells one too. You can make your own at home using flax seeds. It's much healthier, and in bread recipes, adds a nice texture. I use this is any recipe possible to give my kids more nutrition -- breads, rolls, cookies, cakes, etc.
Here's how to make it:
To make one egg sub ... one tablespoon of ground flax seeds mixed with 3 tablespoons of liquid. Microwave for 1 minute. Let it sit for at least a minute or two. Note: with some microwaves, the heating can be done in 30 seconds.
Flax seeds are very healthy. According to HealthCastle.com, it has alpha linolenic acids, which is a type of plant-derived omega 3 fatty acid, which is what you find in fish. Its benefits include lowering cholesterol, especially the bad cholesterol, LDL. It also may lower blood triglyceride and blood pressure, and also lower the risk of heart attack.
Here's how to make it:
To make one egg sub ... one tablespoon of ground flax seeds mixed with 3 tablespoons of liquid. Microwave for 1 minute. Let it sit for at least a minute or two. Note: with some microwaves, the heating can be done in 30 seconds.
Flax seeds are very healthy. According to HealthCastle.com, it has alpha linolenic acids, which is a type of plant-derived omega 3 fatty acid, which is what you find in fish. Its benefits include lowering cholesterol, especially the bad cholesterol, LDL. It also may lower blood triglyceride and blood pressure, and also lower the risk of heart attack.
It also is an antioxidant and has fiber. New research also shows it may help fight cancer, particularly breast cancer.
10.25.2007
The simplest gfcf cookie mix your kids will love
Jim's cookie mix
Well, this is what it sounds like. A basic cookie mix that you can use to make several variations of day-to-day cookies -- even for the toughest of diets. It is gluten and casein free. It's soy and egg free. And, the way I make it, it's also free of rice, corn, potato, chocolate and beans. Wow - what's left? Here it is:
Ingredients:
1 cup sorghum flour (or brown rice or chickpea)
1/2 cup tapioca flour (or other starch)
1/2 cup sugar (or other sweetener)
3 tsp egg replacer powder (like Ener-G) or 1 flax "egg" or applesauce/pearsauce/etc.
2 tsp xanthan gum (or guar gum)
2 tsp baking powder (corn-free, if desired)
1 tsp sea salt (optional)
Extra sugar (optional)
Canola oil (or other oil)
Water
Mix this well. Then add, 1/2 cup canola oil and 1/2 cup water. Add extra water by the tablespoon if too chunky. You want this to be smoother, but not liquidy.
Beat with blender until mixed, scraping the sides.
Using WET hands, scoop out small ball-shaped hunks of dough and place on ungreased cookie sheet or in muffin tins. The dough shape can be rough. You can smash the top down with a fork to give it the classic peanut butter cookie look. Or, you can smooth the top down by using a spoon. I sprinkle some sugar on top before baking. Bake at 400 for 12-15 minutes. They will be very soft coming out of the oven but will firm up as they cool. When cool, top with some icing or powdered sugar.
This is the standard cookie. And, I actually don't make this version often. Most often I make one of the following versions:
-- Carob/cocoa: add 1/3 cup carob or cocoa powder to the recipe.
-- Spice: no carob. add 1 tsp cinnamon and 1/2 tsp ginger to the dry mix. Add 1 tbsp syrup (cane, maple, honey, agave) to the 1/2 cup of water measure.
-- Date-spice: no carob. add 1 tsp cinnamon and 1/2 tsp ginger to the dry mix. add 1/4 cup mashed dates or figs. Mash them by boiling in water for 10 minutes. Drain, keeping the water in reserve. Add 1 cup of the fruit to a blender with 1 cup of water. Blend until smooth. Add more or less fruit to get desired consistancy.
Well, this is what it sounds like. A basic cookie mix that you can use to make several variations of day-to-day cookies -- even for the toughest of diets. It is gluten and casein free. It's soy and egg free. And, the way I make it, it's also free of rice, corn, potato, chocolate and beans. Wow - what's left? Here it is:
Ingredients:
1 cup sorghum flour (or brown rice or chickpea)
1/2 cup tapioca flour (or other starch)
1/2 cup sugar (or other sweetener)
3 tsp egg replacer powder (like Ener-G) or 1 flax "egg" or applesauce/pearsauce/etc.
2 tsp xanthan gum (or guar gum)
2 tsp baking powder (corn-free, if desired)
1 tsp sea salt (optional)
Extra sugar (optional)
Canola oil (or other oil)
Water
Mix this well. Then add, 1/2 cup canola oil and 1/2 cup water. Add extra water by the tablespoon if too chunky. You want this to be smoother, but not liquidy.
Beat with blender until mixed, scraping the sides.
Using WET hands, scoop out small ball-shaped hunks of dough and place on ungreased cookie sheet or in muffin tins. The dough shape can be rough. You can smash the top down with a fork to give it the classic peanut butter cookie look. Or, you can smooth the top down by using a spoon. I sprinkle some sugar on top before baking. Bake at 400 for 12-15 minutes. They will be very soft coming out of the oven but will firm up as they cool. When cool, top with some icing or powdered sugar.
This is the standard cookie. And, I actually don't make this version often. Most often I make one of the following versions:
-- Carob/cocoa: add 1/3 cup carob or cocoa powder to the recipe.
-- Spice: no carob. add 1 tsp cinnamon and 1/2 tsp ginger to the dry mix. Add 1 tbsp syrup (cane, maple, honey, agave) to the 1/2 cup of water measure.
-- Date-spice: no carob. add 1 tsp cinnamon and 1/2 tsp ginger to the dry mix. add 1/4 cup mashed dates or figs. Mash them by boiling in water for 10 minutes. Drain, keeping the water in reserve. Add 1 cup of the fruit to a blender with 1 cup of water. Blend until smooth. Add more or less fruit to get desired consistancy.
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