This is a modified version of the Special Diets for Special Kids recipe. It is a great recipe for kids! (Warning! Parents rarely like eating this recipe! Remember it is for the kids!) This recipe has helped even the fussiest eaters eat protein and veggies! Hint: start with 1/⁄4 cup vegetables then get it to at least 1 cup over a 1-month period.

14 oz. Meat (Ground meat like hamburger meat. Choices include: beef, buffalo/bison, pork, veal, turkey, chicken)

1/2 cup GF Breading (this is where you get creative!!)  Here are some options: Quinoa Flakes and Quinoa flour one day, GF Rice “Krispies” and Rice Flour another Potato flour and Potato buds on another day

2 eggs or egg replacement

1/3 cup water or CF milk substitute

2 teaspoons GFCF baking powder

sea salt and pepper to taste

2 tablespoons flaxseed meal/powder (OPTIONAL)

1/4 cup - 1 cup veggie (carrots, squash, zucchini, sweet potatoes)

1. Cook the meat (I boil mine) for 15 minutes. Use a food processor and make sure meat is a puree - with not too much water in the blending process
2. Make sure breading is blended to a powder or without large pieces (use a food processor or coffee grinder)
3. Make sure the vegetable is shredded to a fine, disguisable vegetable! I use a cheese grater (that has not been used for cheese!). A food processor will do the trick too!
4. Put all ingredients into bowl - mix well.
5. Make meat puffs into little “sushi” like shapes for your child’s small hands! (Easy for cooking and defrosting!)  Or you can make in the shape of meatloaf in a larger pan.
6. Heat oven 375 degrees - cook until slightly brown on top – 25-30 minutes (until top is golden brown)

NOTE:  If you do a meat loaf – add 15-20 minutes to cooking time.  AND THIS RECIPE FREEZES WELL!!

1 lb ground buffalo/bison meat
Salt, pepper to taste
12 slices GFCF bread

Take a glass and cut 2 rounds out of each slice. Divide meat into 12 equal chunks, roll into balls and smash into patties. Sprinkle with salt and pepper. Pan fry or grill until done. Remember that bison/buffalo doesn’t have as much fat in it as ground beef does.

Some kids like the bread toasted on one side. Just brush with a small amount of olive oil and grill or pan fry. Top each burger with whatever condiments your child likes.

Pizza is a tough one to do GFCF. It is suggested you try these pizza options about 3 months into the diet – as they do not taste anything like the “real thing.”

Since my son has been GFCF he started LOVING THIS PIZZA a year into the diet!

- Crust:  ENERG pizza crust or Natures Highlights Brown Rice Pizza Crust (at Mothers, Whole Foods, Wild Oats or Henrys) or my favorite crust from Kinnikinnick via special order or it is sometimes carried via Franks Lo Carb Market, Mothers, or Whole foods. To special order: www.kinnikinnick.com/

- Cheese: Follow your Heart Vegan Gourmet cheese alternative – Mozerella cheese (it melts). Please remember it CONTAINS SOY.

- Toppings: Olives, peppers are all good. If you buy meats – make sure they are preservative free, nitrate and dairy free like the brand Boars Head. These can also be found at Mothers, Whole Foods, Wild Oats or Henrys

- Most tomato sauces are GFCF – be sure to read the labels. I always buy the organic variations without additives or preservatives.

Prepare the pizza as you like and follow the directions on the CRUST PACKAGE DIRECTIONS. It is important to note that each manufacturer has a variation on cooking instructions!

3 ripe bananas (or if phenols not tolerated use 1 large jar gerbers pear and 1 16 oz can pears – finely cut)

1/2 cup oil

1/2 cup maple syrup

2 eggs (or 2 egg replacers)

2 cups Bette Hagman GFCF Flour mix (or other)

2 tsp. guar or xantham gum

1 tsp baking soda

1/8 tsp sea salt

1 tsp vanilla

2 tsp flaxseed powder meal

Mix ingredients well. Load up into muffin tins (these do not rise very high at all ) at 350 degress for 12-16 minutes or until golden brown. 

To top

1 egg
1 cup milk substitute (I use Pacific Vanilla Low Fat Rice)
1/3 cup of vegetable oil
1 cup GFCF flour (Bette Hagman mix 2 parts rice flour, 2/3 part of potato starch, 1/3 part tapioca flour)
1/2 cup of Bob’s Red Mill GF Flour
1/2 cup sugar
1 tsp. xanthum gum
2 3/4 tsp. baking powder
3/4 tsp. salt
3/4 cup of frozen wild Maine blueberries (I get the organic ones from Trader Joe’s)

Heat oven to 400 degrees. Put cupcake paper cups in muffin tin. Beat egg with fork. Stir in milk and oil. Measure all dry ingredients in separate bowl and mix dry ingredient together. Add to wet ingredients and stir just to moisten. Batter should be lumpy. Do not over mix. At the very last add blueberries that have been rinsed until the water runs almost clear (I put the berries in a large strainer and gently rinse under faucet). Fill muffin cups 2/3 full (I use an ice cream scoop – perfect size). Bake 20 – 25 minutes, or until golden brown. Makes 12 muffins.

Variations:

In place of blueberries, you can use chocolate chips (I use the Enjoy Life Mini Chocolate Chips), raisins, dates or whatever your kid likes.

It works really great to make up a bunch of these mixes at the same time. I put all of the dry ingredients in a zip lock quart freezer bag with all the wet ingredients written on the bag with a sharpie marker and the baking temp and time. These can just be stored in the cupboard. In the morning you can have muffins in the oven in about 5 minutes or less. Yummy!

2 1/2 cup rice flour

2 tsp. cinnamon

2 tsp baking soda

3 eggs or (3 tsp arrowroot, or egg replacer)

3/4 cup oil

3/4 cup rice CF milk substitute

3/4 cup maple syrup

1-2 cups grated small carrots

2 tsp flaxseed meal powder

Mix ingredients well. Load up into muffin tins (these do not rise very high at all) at 350 degress for 20-25 minutes or until golden brown.

1 cup grated coconut (no sulfites)

1 cup tapioca flour

1 cup quinoa flour

2 tsp. xanthan gum

1/2 cup date sugar

1 tbsp. quinoa baking powder (I get my baking powders from www.specialfoods.com or www.missroben.com )

1 cup CF milk substitute or water

2 eggs

1/4 cup safflower oil

1 tsp. GF alcohol free vanilla

Qunioa Day: Brown the coconut at 350 degrees for no more than 3-5 minutes. It should be light brown. Mix ingredients thoroughly. Bake muffins 350 degrees for 25 minutes. (Watch that they do not get too dark brown.) Note: these are a great desert or special treat.

2 tsp arrowroot w/ water (or 2 eggs)

1/2 cup sugar or sweetener of the day

1/2 cup olive oil

2 tsp vanilla

1 1/2 cup yellow squash

1 1/2 cup garbanzo bean flour

1 tsp. baking powder

1 tsp baking soda

1/4 tsp sea salt

2 tsp cinnamon (I use McCormick spices, they are 100% spice, no additives LIKE FLOUR!)

Preheat oven. Mix all ingredients - bake at 400 degrees for 30 minutes. This recipe can be a muffin or a bread! Source: Sherrie - a GF CF Mom

To top

1 3/4 cup rice flour

1/4 cup honey

1 1/2 tsp sea salt

1 3/4 cup water

2 “Whites Only”or 2 eggs (or equivalent egg replacer!)

1/2 cup safflower oil

2 cup Beechnut Baby Rice Cereal

1 tbsp. + 2 tsp. GF baking powder

16 oz. Gerber Pears

1 tsp. Flaxseed Powder

Optional: 1 can of pears – cut into small pieces

Rice day muffins:  mix in all ingredients thoroughly. Bake 400 degrees until golden- approximately 20-25 minutes.  NOTE: These can appear to be a bit gooey – but they should be fine!  These are best to be frozen right away or let cool before eating!

These are huge favorite and taste like pumpkin pie and the crust all mixed together!

1 2/3 cup garbanzo bean flour (or sorhgum flour works great!)

1/2 cup sweetener

1 tbsp. pumpkin spice (allspice and cinnamon mixed)

1 tsp baking powder

1/4 tsp sea salt

2 eggs or replacement

1 cup organic pumpkin

1/2 cup melted CF margarine or 1/4 cup todays oil

Mix all together. Bake 350 degrees in greased muffin pan for 20-25 minutes. Big yum! Source: Modified recipe from GFCF Cookbook - by Kelli.