Nut, Dairy, Gluten Free Chocolate Candy

It’s is national Food Allergy Awareness week. Living with food allergies often centers around what has to be sacrificed in order to protect oneself from anaphylaxis. My 8-year-old son, who is allergic to peanuts, tree nuts and dairy, frequently struggles with feeling excluded at school and extended family events. Describing it as “embarrassing” that he has to bring his own food to these occasions. It can be hurtful, frustrating and isolating.

We have tried to make lemon aid out of lemons, focusing on what he IS able to eat and try to create comparable, delicious, safe treats that he can enjoy or share with group. So far it’s helping — his classmates talk about how “delicious his mom’s treats are,” and many times wish that they were eating what he brought instead. These gestures have brought us joy and him pride knowing that his ‘safe’ food is desired by his peers.

One food that is usually off-limits is chocolate. Most chocolate is processed in factories that also process peanuts and tree nuts, increasing risk of cross-contamination. It also frequently has dairy as a main ingredient. Thank goodness for Enjoy Life semi-sweet chocolate chips! These tasty, little morsels have been essential for creating goodies that emphasize options instead of limits. They have allowed my son to relish in chocolate treats just like the rest of his friends and help him feel as if he’s part of the group.

This chocolate candy recipe is so simple and takes almost no-time to make. In addition to the Enjoy Life chocolate, I’ve added salted, hulled pumpkin seeds from another great nut-free company: Gerbs. Their line of nut and gluten free pumpkin seed products are addicting to eat and offer some of the same health benefits as nuts — high in protein, high in minerals such as potassium, magnesium and zinc, and high in healthy omega-6, omega-9 fatty acids. Those who have food allergies won’t miss anything with this salty sweet combination of crunchy pumpkin seeds that lend a ‘nutty’ flavor to the luscious chocolate.

Chocolate Covered Pumpkin Seeds*

1 packet of Enjoy Life semi-sweet, mini-chocolate chips

1, 3.5 oz. packet of Gerbs Nut Free Pumpkin Seeds with sea salt

1. Empty chocolate chips into a Pyrex measuring cup (or other microwave proof glass dish).

2. Microwave on high for no more than 40 seconds.

3. Remove from microwave and stir. Chocolate should begin to melt.

4. Continue to microwave at 20 second intervals, removing and stirring each time, until all chocolate chips are thoroughly melted. This should only take one or two more times.

5. Add entire packet of pumpkin seeds.

6. Using a mini-scooper, or teaspoon, drop blobs of chocolate covered pumpkin seeds in miniature, foil, candy wrappers (available at craft stores) or on a cookie sheet covered with wax paper.

7. Place in refrigerator and cool until hardened (about 20 minutes). You may speed up hardening time by placing in the freezer instead.

* The great thing about this chocolate treat is that it’s also COMPLETELY FREE from the TOP 8 FOOD ALLERGENS including: SOY, EGG, FISH, SHELLFISH, GLUTEN/WHEAT, and as mentioned, PEANUT, TREE NUT, and DAIRY! What would we do without excellent companies like Enjoy Life and Gerbs?!

© 2011 tricia barry biagi

Dairy, Nut, Gluten Free Sweet Potato Salad

Loaded with anti-oxidants such as vitamin C and beta carotene, chock full of fiber and potassium, sweet potatoes are one of those perfect foods — easy to make and satisfying to eat. They’re a staple in the weekly menu at our home. Though as warm weather returns, the desire to eat piping hot root vegetables fades for cooler, crisp cravings.

Enter sweet potato salad. Served cold or at room temperature, this flavorful mix of crunch and spice is an excellent addition to a potluck or cookout. Its light, sweetened vinaigrette eliminates wondering if the usual, mayonnaise-laden potato salad has spoiled after two hours of sitting in the backyard sun. One less reason to worry, one more reason to enjoy.

Sweet Potato Salad*

DAIRY, NUT & GLUTEN FREE

serves 4-6

2 tablespoons extra virgin olive oil

2 pounds sweet potatoes (about 2-3 large ones)

1 jalapeño pepper

1/2 red bell pepper

2 celery stalks

4 pieces of peppered turkey bacon

1/4 cup chopped fresh, flat leaf parsley

5 tablespoons white vinegar

2 tablespoons agave nectar (or honey)

1 tablespoon canola oil

1/2 teaspoon hot sauce

1 teaspoon dijon mustard

salt and pepper to taste

Preheat oven to 400º

1. Peel sweet potatoes and cut into 1" cubes. Toss with olive oil and lightly salt. In a single layer, spread on a large, rimmed cookie sheet lined with parchment paper. Cook for about 25 minutes or until sweet potatoes are soft and can be pierced with a fork.

2. Seed and dice jalapeño, red bell peppers. Use a spoon or knife to seed the jalapeño pepper as their hot oil may linger on your fingers, causing them to sting slightly. Dice celery stalks.

3. Cook turkey bacon until crisp and finely chop.

4. In a small bowl, whisk together vinegar, agave, canola oil, hot sauce, mustard, a little more salt and pepper until combined well.

5. Place cooked sweet potatoes, diced peppers, celery, bacon, chopped parsley in a large bowl. Coat with vinaigrette and gently toss until mixed. Refrigerate until serving.

* This recipe can be made the day before serving as the sweet potatoes become more flavorful when they absorb the vinaigrette.