Trick or Treat - Gluten Free

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Schar - Europe’s #1 gluten-free food brand. Over 30 dedicated gluten-free items in the US make Schar your gluten-free solution for bread, pasta, cookies, snacks, crackers & pizza.
Trick or treating is easy gluten-free. There are many main streamcandies that are naturally Gluten-Free (see list below). What can be trickierare the parties and gatherings around Halloween. Here are a few suggestions tohelp make the day filled with fun not worry:

*   Make sure your trick ortreat-er has a good meal before setting off. They are bound to be excited andnot want to sit down – so tempt them with something fun and nutritious. Whatabout chicken nuggets in the shape of pumpkins, or Gluten-Free spaghetti withmeatballs? Their tummies will be full so they won’t be as tempted to fill up ontreats while they're out.  *   If they're just too excitedto sit down and eat, then on the go type of meals may be the answer. Try cheese andapple slices, carrots and hummus, or deli meat and cheese roll ups. Even aGluten-Free peanut butter sandwich is a healthy meal for any ghost or goblinthat can't wait to trick or treat. *   Make sure to review the listof safe candies with your trick or treat-er before they leave home. *   If a Halloween party is onthe agenda then call the host ahead of time to find out if a meal or snacks arebeing served.  Offer to provide part ofthe meal or snacks – this ensures that there will be Gluten-Free options foryour child.  *   Offer to host the party! This will enableyou to provide a completely Gluten-Free party that will be fun, delicious andno one will know the difference. For classroom parties:  *   The key is to talk to theteacher ahead of time. Make sure she has a list of safe candies and treats.Offer to provide a hypoallergenic snack for all such as popcorn balls, bakedapples – or even fresh ones! *   There are many non-foodrelated Halloween activities that the class can enjoy: Carving or decoratingpumpkins, scavenger hunts, Halloween related books and stories create aHalloween play, research how pumpkins became a symbol of fall, investigatenative foods and their growing cycle.  *   Encourage the teacher to takeon a neighborhood project – collect canned goods for a homeless shelter,collecting monies for UNICEF or other local charities.  *   For treats think outside thecandy aisle. There are lots of goodies that are non-food related. The offeringscan be adapted to the age of the children. Treats can be; Halloween pencils orpens, stickers, small Halloween pumpkins and figurines, glow sticks, penflashlights, even coins for UNICEF. Here is a quick list of safe Gluten-Free candies. It is important toremember Halloween is also about dressing up, carving pumpkins, and getting friendstogether. Emphasize the nonfood aspects of the day. Please note that thecandies listed below are Gluten-Free to the best of our knowledge. We cannotguarantee that they are Gluten-Free nor do we know what measures are taken bythe manufacturers to avoid cross contamination.  Chocolates:M&M's,   Milky Way DARK ONLY,   3 Musketeers,   Baby Ruth,  Butterfinger,   Chunky,   Dove,  Hershey's Kisses,   Hershey's Bar– Plain,   Junior Mints,   Mounds,  Oh Henry,   Payday,   Reese's Peanut Butter Cups,   Snickers Non Chocolate treats:Brach's Candy Corn (Autumn Mix, and Pumpkins), Pez,   Pixie Sticks,   Nerds,  Sweet Tarts,   Tic Tacs,   Spree,  Starbursts,   Jolly Ranchers,   Tootsie Rolls and Pops,   Laffy Taffy,   Lifesavers,  Lifesavers Gummies,   Fun Dip,   Peeps Marshmallow Treats (Not Cookie Flavor),   Most Gums,  Haribro Gummy Treats,   Sour PatchKids,   Ring Pops,   Skittles,  Sugar Babies,   Mary Jane's,   Charleston Chews HALLOWEEN RECIPES
 *   Pumpkin face shortbreadcookies
 Ingredients:   Schar shortbreadcookies, vanilla cake icing, red and yellow food coloring, chocolate chips,green cake decorating icing, any other decorations you and the children maywant.

Method:   On a cookie sheet layout the shortbread cookies. Mix the red and yellow food colors into the vanillaicing until you get a nice pumpkin orange. Spread about 1-2 tsp of orange icing on each cookie Use the chocolate chipsto create the pumpkin face. Use the green cake decorating gel or icing to makethe green stem.
 *   Spaghetti with Meat Balls
 Ingredients:1 cup Schar Bread Crumbs2 large eggs1/2 cup water 1/3 cup Shredded Parmesan & Romano Cheese2 tsp minced Garlic2 Tbsp minced fresh Italian parsley1 tsp Italian Seasoning1 tsp salt 1/2 tsp black pepper 1lb 80% Lean Ground Beef
 Directions:Preheat oven to 450 degrees.1. Add bread crumbs, eggs, water, cheese, garlic, parsley, seasoning,salt, and pepper to large bowl; stir to combine. Add beef; mix by hand untiljust combined (overmixing will toughen meatballs). 2. Scoop up about 3 Tbsp meat mixture to form balls; smooth by rollingin cupped hands. Arrange meatballs on baking sheet, about 1 1/2-inches apart. 3. Bake 15-17 min or until internal temp reaches 160 degrees (check byinserting thermometer halfway into thickest part of meatball). Transfer toclean platter.
  *   Pumpkin Shaped Chicken (or fish) Nuggets
 Ingredients:Chicken breast (or flounder cutinto pumpkin shape with a cookie cutter) 1 cup Schar gluten free breadcrumbs1 cup crushed potato chips½ tsp Pepper½ tsp Garlic salt½ tsp Oregano, crushed1 Egg, beaten

Directions:Heat oven to 400Lightly coat the bottom of a baking pan with oil. Mix together the dryingredients. Beat the egg. Cut the chicken or fish into desired size and/orshapes. Dip the chicken or fish into the egg then into the coating mixture.Place the chicken or fish in the pan. Repeat until all chicken is coated.Bake for 20 – 30 minutes depending on the size and thickness of thepieces.
 *   Pumpkin Cheesecake
 Crust:1/4 cup butter1 cup ground walnuts1 cup crushed Schar shortbreadcookies1/4 cup brown sugar
 Use the ground nut and crushed shortbread cookie mixture as if it weregraham crackers. Mix with butter, brown sugar and a dash of gluten-free flour.Press into pie pan. Bake for 10 minutes at 350 degrees.
 Cheesecake:4 packages cream cheese4 eggs1 ½ cup sugar2 tsp vanilla1 tsp cinnamon½ tsp ground cloves½ tsp ginger½ tsp nutmeg1 cup pumpkin puree
 Topping:1/4 cup granulated sugar1 cup sour cream½ tsp vanilla
 Directions:1. Preheat oven at 450.2. Make crust, bake and setaside to let cool.3. In mixing bowl cream togetherthe cream cheese, sugar.4. When sugar mixture is creamedand fluffy add pumpkin.5. Add eggs one at a time.6. Add spices.7. Pour over nut crust.8. Bake at 450 for 15 minutes.9. Turn oven down to 350 andbake for 55 minutes, or until knife inserted in center comes ut clean. 10. Mix sour cream, sugar andvanilla together.11. Remove cheesecake from oven.Spoon sour cream mixture over top of cheesecake leaving room around the edge,covering any cracks.12. Return to oven and bake foranother 15 minutes at 350.13. Remove from oven and letcool for one hour, then refrigerate.14. Best when refrigerated overnight.
 
Carolanne LeBlanc Website: http://glutenfreeforlifeexpo1.blogspot.com Email: GlutenFreeforLifeExpo@Gmail.com
FaceBook: www.facebook.com/glutenfree.inflorida
E-group: http://groups.yahoo.com/group/GlutenFreeInFloridaMeeting: 4th Saturday of every month except DecemberThe Plaza, 385 Alternate Keene Road, Largo, FL 33771