Thursday, October 31, 2013
While for the most part, my children do not feel like they are on a restricted diet. They aren't deprived, they just eat differently. However, I have been a little bit worried about Halloween. How do you stick to a gluten, dairy, soy, and dye free diet on the most candy-filled night of the year? Well, for the most part our plan is to make a new tradition. Instead of trick-or-treating, we are hosting a Halloween carnival of sorts with some games for all the kids to play as they stop by on Halloween night including pumpkin mini golf, bean bag toss, spider ring toss, tin can game, and make your own halloween bracelet. Our prizes include glow-in-the dark bugs, spider rings, small coloring books, stickers, and sticky hands. My kids attend a Montessori preschool that encourages families to limit sugar and gluten in their children's diet, so we also handed out invitations to their classmates to attend our carnival. The kids are very excited about hosting the carnival and handing out prizes to their friends. In fact, maybe a little too excited. I think that it's going to be a long day waiting for the fun! Hopefully, all will go well, and the carnival will be a great success.
In addition, I also have a couple of treats for the children such as YummyEarth Organic Lollipops and Mott's Medleys Assorted Fruit Flavored Snacks.
For an extra special treat, I made them some homemade, dairy free chocolate. It's simple to make with just coconut oil, honey, and cocoa powder. You just melt 1 cup of coconut oil on low heat, remove from heat once melted, stir in 1/4 to 1/2 cup of honey (to desired sweetness), whisk in 1 cup of unsweetened, powdered cocoa, and pour in a glass pan or candy molds. I put the molds in the freezer for a few minutes to solidify the chocolate. Since coconut has a low melting point, these chocolates need to be stored in the refrigerator until ready to eat.
Saturday, October 26, 2013
1 1/3 cups gluten free flour (Namaste Perfect Flour Blend)
3/4 tsp gluten free baking powder
1/4 tsp sea salt
1/2 cup coconut oil
1 cup sugar
1 large egg
1 tsp gluten free vanilla
1. Preheat oven to 350. 2. Combine flour, baking powder, and salt in a small bowl. 3. In large bowl, beat coconut oil, sugar, egg, and vanilla until light and fluffy. 4. Add flour mixture and beat on low just until combined. 5. Drop by rounded teaspoon on ungreased baking sheet. 6. Bake 10-12 minutes until edges are lightly brown. Makes approximately 24 cookies.