Hallowe’en Fun For Celiacs

witch

Trick or Treat, Smell my Feet,

Give Me Something Safe to Eat!

It is that time of year again!  My favourite night of the year is coming!

What will you be shelling out this year?

Check out this link to find safe, gluten free treats:

https://www.glutenfreegigi.com/2016-gluten-free-halloween-candy-list/

[Please do not buy anything from Nestle.  They are a corrupt company who wants to steal our water. (http://www.huffingtonpost.ca/2016/09/23/boycott-nestle-water_n_12157042.html)]

On another note, please be careful on Hallowe’en. If you are driving, watch out for little excited ghosts and goblins.  If you are taking the little ones out, please make sure they have reflective tape or flashing lights so that they are more easily seen.  Take them up one side of the street, cross carefully and take them down the other side.  Use makeup rather than a mask if possible.

Tips:

Check YouTube for videos on how to get your makeup the way you want it.  Put a thin layer of olive oil on the face about 20 minutes before you start.

A back pack is an easier way for adults to carry the loot for the kids.

Take an umbrella, even if you don’t think it will rain (umbrellas work for snow too)

Have a spooktacular night!

 

 

Aunt Jo’s Toffee

INGREDIENTS
1lb butter
1 cup white sugar
1 cup tightly packed brown sugar
1 cup chopped pecans
2 cups milk chocolate morsels

DIRECTIONS
In a large heavy sauce pan, combine the first three ingredients.
Cook over medium heat, stirring constantly, until it boils.
Boil, without stirring, until the mixture hits 300ºF (Use a candy thermometer for best results)
Remove from heat.
Spread out pecans and chocolate over the bottom of a 9” X 13” baking dish.
Pour hot mixture over top and spread with a lightly oiled wooden spoon.
Cool completely.
Break into pieces.
Store in a cool dry place (If there is any to store)

Healthy Milk Free Chocolate Bar

INGREDIENTS

3 tbs of coconut oil
2- 3  tbs hemp hearts
2-4 tbs turbinado sugar – sweeten to taste
3 tbs raw cacao powder
1 tbs Maca

DIRECTIONS

Mix all ingredients well.

Pour into small shallow dish or ice cube tray and freeze for 1 hour.

Keep frozen.

Gluten Free/Egg Free Soda Cracker Candies

INGREDIENTS

30 GF soda crackers (See below for recipe)

1 ½ cups margarine

1 ½ cups brown sugar

2 (12 ounce) packages semisweet chocolate chips

2 cups chopped almonds

DIRECTIONS

Preheat oven to 400°F

Line a 10×15 inch cookie sheet with aluminum foil.

Place crackers in a singe layer over prepared cookie sheet. (Use more or fewer crackers as needed to cover the bottom of your pan.)

In a small saucepan, over low heat, combine butter and brown sugar.

 Bring to a boil.

Boil for 3 minutes.

 Pour over crackers.

Bake in preheated oven for 5 minutes.

Sprinkle chocolate chips evenly over the top, and spread them around as they melt.

 Sprinkle almonds over chocolate chips.

Using the back of a wooden spoon, press nuts into chocolate.

Chill in refrigerator for at least 3 hours, or until set.

Break into pieces and store, sealed, in refrigerator.

Gluten Free Soda Crackers

INGREDIENTS

2 cups GF all-purpose flour

1 tsp. salt

¼ cup butter

¾ tsp baking soda

1/4 tsp baking powder

½ cup milk

1 egg

DIRECTIONS

In a large bowl, mix flour, salt and baking soda well.

Cut in the butter.

Add milk and egg and mix to make a stiff dough.

Knead for 5 minutes.

Roll very thin and cut into squares with a pizza wheel.

Place on lightly greased baking sheets.

Prick with a fork, and sprinkle with coarse sea salt.

Bake at 400ºF for 10 min.

Gluten Free Reduced Fat Chocolate Fudge

INGREDIENTS

3 cups chocolate chips

1 can sweetened condensed milk

1/8 tsp salt

DIRECTIONS

In a heavy saucepan, melt the chocolate chips with the condensed milk over low heat.

Add salt and mix well.

Spread evenly into a waxed paper-lined 9” square pan.

Chill for 2 or 3 hours.

Turn fudge onto a cutting board and peel off the waxed paper.

Cut into squares and enjoy.