Allergy Free Halloween Treat Options

Allergy Free Halloween Treat Options

Allergy Free Halloween Treat Options




Posted on October 27, 2011 at 3:01 AM

Updated Tuesday, Nov 1 at 7:03 AM

Halloween is just around the corner and if you have a child with food allergies then you already know it can be a bit more tricky than treat-like. My son has multiple food allergies, so we fill one bag up with 'safe candy' and small toys and let him trick or treat. Then, he comes home and switches out the bags.  He likes it because he gets to have fun with the other kiddos plus, his 'safe candy' bag is filled with nicer-than-usual treats too.

I use Smarties, Dum Dums, fruit snacks and Nerds for his bag then I hit the $1 spot at Target and pick up stickers, books and puzzles too. One of our readers, IluvDeals posted a great list of fun holiday treats that you can make for your allergy-free little one. Check out these recipes:

Enjoy Life Holiday Candy Molds:
wheat free, egg free, milk free, soy free, nut free
1 pkg. Enjoy Life Chocolate Chips (Akins, Whole Foods and some Walmart Neighborhood Markets) Coupons
1/4 cake Paraffin Wax (Walmart)

Place all in double boiler stirring frequently until melted. Pour into your favorite candy mold and chill. Makes great chocolate lollipops, too! (Molds can be purchased at craft stores)
Hobby Lobby Coupon and Michael's Coupon

Spooky Ghost Meringues:
wheat free, milk free, soy free, nut free
2 egg whites, room temperature
tiny pinch of salt
tiny pinch of cream of tartar
3/4 cup powdered sugar, sifted
Enjoy Life Mini Chocolate Chips for Eyes

Preheat oven to 200F, racks in the middle.

Place the egg whites, salt and cream of tartar in a large, mixing bowl. Start whisking the egg whites at medium speed in a large bowl with an electric mixer. Avoid turning your mixer on and off. When the whites are frothy and have a bit of volume to them, start sprinkling in the sugar a bit at a time over a minute or two - leaving the mixer on the entire time.

Keep mixing, it usually takes me 15 -20 minutes to get the volume. The whites will become glossy and their appearance will resemble marshmallow cream, keep going. You will start to see the volume really start to increase, the whisk will be leaving more definitive trail in the meringue. At this point I usually gradually slow down the whisk, and see if I can lift it out of the meringue leaving a stiff structured peak. Imagine, you are going to pipe this out onto the cookie sheets, so you need it to have lots of structure, if you don't go far enough your ghosts (or shapes) will just collapse into a puddle.

Working gently (but quickly) fill a large plastic freezer bag with the corner snipped off - using the spatula. Try to avoid lots of air pockets in the pastry bag, they make piping much more difficult. Close the bag by rolling the top down a few times.

Now pipe about 12 ghost shapes onto the prepared baking sheets. I found that making tiny circles all the way up was the easiest way to make the shape I was after. Press the Enjoy Life Chocolate Chips one at a time into your pointer finger and place them on the ghost - again, quickly but carefully.

Place the meringue in the oven for an hour. After an hour, open the oven door an inch or two and cook for another 30 minutes. I usually touch one of them at this point, they shouldn't be gummy or wobbly. If they are still too moist, leave them in the oven until they aren't. Turn off the oven, and leave the meringues in there until it comes down to room temperature.

If you are storing them, do so in an air-tight container.

(You can also make pumpkins and Christmas wreaths. Just add a little food coloring and change shape)

Carmel Apples:
wheat free, milk free, soy free, egg free
6 - 8 small apples, unwaxed, cold
1 cup Sweetened Mimic Creme (Akins, Whole Foods or online - $5) here
1/2 teaspoon sea salt
1 cup honey or Agave Nectar

Line a baking sheet with parchment paper.

Push a lollipop or popsicle stick deep into each apple - in through the stem.

Fill a large bowl 1/2 full with ice water and set aside.

In a medium, thick-bottomed saucepan heat the creme and salt until tiny bubbles start forming where the "milk" touches the pan - just before a simmer. Stir in the honey. Bring the mixture to a boil. Now reduce the heat to an active simmer and cook, stirring constantly with a wooden spoon, for about 15-20 minutes minutes or until the mixture reaches about 255-260F degrees.

To stop the caramel from cooking, very, very carefully set the bottom of the saucepan in the bowl of cold water you prepared earlier - taking special care not to get any of the water in the caramel mixture. Stir until caramel begins to thicken up - you want the caramel to be thin enough that it will easily coat your apples, but not so thin that it will run right off. If the caramel thickens too much simply put the pot back over the burner for 10 seconds or so to heat it up a bit.

I tilt my sauce pan so all the caramel forms a pool on one side, and use my other hand to dunk and twirl each apple until it is thoroughly coated with caramel. Place each apple on the parchment lined baking sheets and allow the caramel to cool and set.
Makes 6 - 8 caramel apples.

Marshmallow Pops:
wheat free, milk free, egg free, soy free*, nut free*
1 pkg Enjoy Life Mini Chocolate Chips
1/4 cake Paraffin Wax
Lollipop sticks
Candy sprinkles (*contains soy), Candy Corn, Coconut, *nuts etc.

Insert the lollipop sticks into the marshmallows & set aside..

Melt Mini Chocolate Chips and Paraffin Wax in double boiler, stirring frequently until melted. Dip each marshmallow (with stick) into the melted chocolate, until about ½ of the marshmallow is coated..

Sprinkle with allergen free item of your choice depending on diet (candy, coconut, nuts, etc) while still warm.. let cool and eat.

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