Hi friends today I am over at Dr. Jerry Kartzinel’s website sharing a gluten and casein free kid friendly Thanksgiving day table. Enjoy.
Hi. This is Dorangela from Two Prince Bakery Theater. I’m here to bring you some fun Thanksgiving ideas for the gluten and casein free children in your life. The holidays can be difficult for parents who are trying to serve traditional meals such as Thanksgiving dinner, while not compromising food allergies and making the little ones happy as well. I have compiled a few of my favorite recipes that I think both you and your children will enjoy. All of these foods are gluten, casein, soy and egg free. These are sure to make your little ones happy without feeling like they can’t participate and still have some special Thanksgiving day treats!
Thanksgiving Turkey Gobble Sandwich
This adorable Turkey sandwich is super simple to make. Cut your gluten free bread with a circle cookie cutter. Fill with your favorite sandwich fixings, for my boys it’s dairy free hazelnut chocolate spread. Use apple wedges to make the feathers, candy eyeballs, carrots to make the beak and the legs, and fruit leather to make the gobbler!
Kid’s Scarecrow Place Setting
Thanksgiving Candy Corn Push Pops
Yes, this is candy, my boys will not eat it, they don’t like candy (thanks goodness) but it looks great on the table and you can always fill the push pops with some other gluten free goodies they may enjoy.
Thanksgiving is a time to share with your family. By having a special table just for the kids they are able to be part of the celebration but with their own special kid friendly table and foods.
Thanksgiving Children’s Table
Mini Pumpkin Pies
Mini Pumpkin Pie Recipe
Bob’s Redmill Gluten Free Biscuit and Baking Mix
Coconut Oil or Spectrum Shortening (chilled)
Farmer’s Market Organic Pumpkin Pie Puree
Hazelnut milk (or other milk substitute)
Gluten Free Pie Crust
To make the pie crust, per the instructions on the label, use two cups of Bob’s Redmill Biscuit and Baking flour, and blend with 1/2 cup of chilled spectrum shortening or chilled coconut oil if you prefer. Add 6 to 8 tablespoons of cold water until dough forms. Roll out your pastry on a floured top and rolling pin. To make these in mini size like we have here use a small 4 inch ramekin and cut out your pastry and place inside ramekin. Bake off pastry per instructions 10-12 minutes at 350 degrees. While crust is baking use some remaining dough and cut out mini pumpkins to top mini pies once filled.
Pumpkin pie filling is super simple, you can either buy the plain pureed pumpkin and add your spices or buy the organic Pumpkin Pie filling which already contains all the spices. Per their instructions add two eggs if you can have eggs, or if you want to make this vegan use egg replacer mixture equal to two eggs ( 1 tablespoon egg replacer to 3 tablespoons of warm water), next add your milk substitute and blend all together. I always add a teaspoon of good vanilla for extra flavor. Fill pie crust ramekins with pumpkin pie filling 3/4 full. Top with uncooked mini pumpkin cutout and place in the middle of the pie. Bake for approximately 20 minutes checking with a toothpick until it comes out almost dry but not completely dry. Let Cool and Enjoy.
Thanksgiving Turkey Nuggets
My boys eat the chicken/butternut squash puree version of these nuggets at least twice a week. They love the crunchy combination with the little bit of the sweet of the butternut squash. The butternut squash also helps get the golden brown color to this nuggets, as you know a lot of food fried in gluten free flours do not brown, this combination does!
Turkey or Chicken Nuggets
Farmer’s Market Organic Pumpkin or Butternut Squash Puree
Bob’s Redmill Biscuit and Baking Flour
Turkey Breast or Chicken tenderloin (cut into 1 inch pieces)
In two separate bowls or two Ziplock bags (for easy clean up). Place 2 cups of the flour in the bag or bowl seasoned to taste, in the other bag or bowl place 1/2 cup of the pumpkin puree. Coat turkey pieces in the puree. Next, one at a time, put chicken pieces into flour and shake the bag to coat each piece individually. Doing them one at a time makes sure the pieces don’t stick together and the end result is crunchier nuggets, we know how much the kids love crunchy! Heat your canola oil hot enough for frying at least enough oil to cover chicken pieces. Once oil is hot place chicken pieces one at a time into the oil until crispy and browned. Remove each piece from oil and let it rest on a paper towel topped plate to remove excess oil.
I hope you got a few new ideas on what to feed your little ones this Thanksgiving. You are sure to find something here that even your pickiest eater will enjoy! For more gluten and casein free recipes and party styling ideas be sure to come visit me over at Two Prince Bakery Theater
Hope you have a Happy Thanksgiving!