RECIPES:

Down To Earth Granola – This is a huge favorite in our house and has brought recipe requests from everyone who has tried it. Plan to make a double batch! (To reduce sugar – omit honey and brown sugar. Use ¼ c Agave nectar. Result is less clumpy, but still yummy.) Serve plain or with GFCF milk or yogurt.

4 cups Bob’s Red Mill Gluten-Free Oats (not all of Bob’s are!) or other GF oats
1 ½ cups sliced almonds
½ cup brown sugar
½ tsp salt
½ tsp cinnamon
½ cup oil (I use canola)
¼ cup honey
1 ½ tsp GF vanilla (McCormick or Giant Pure)
1 ½ cup raisins (I skip that)

Mix together all dry ingredients. Stir together oil, honey and vanilla. Gently combine dry and wet ingredients.

Spread granola in a thin layer in several glass baking dishes. Bake at 300 for 20 minutes, then stir and return to oven for another 20 min, until just slightly toasted (very easy to overbake!).

Cool completely. Add raisins if desired. Store in airtight container at room temperature for up to 1 week or in freezer for up to 3 months. Makes about 6 1/2 c. granola.

Granola Bars – Thanks to Deb K. for sharing this versatile snack! See below for her tips on personalizing this to fit your child’s needs and tastes.

2 cups Granola (Bakery on Main Apple Raisin Walnut Granola)
2 cups Bob’s Red Mill Gluten-Free Oats (not all of Bob’s are!) or other GF oats
1 cup raisins or chopped dried apricots
1 cup sunflower seed or sesame seeds
1/2 cup peanuts, broken or chopped
1 cup honey
1/2 cup Simply Jif or other GF peanut butter
2 eggs, beaten
4 TBS Earth Balance or other GFCF margarine

I just pull things from my cupboard. You cannot really mess this up and you can easily substitute ingredients that are tolerated by your child. You should have 6 1/2 cups of "granola" mix when you have all the dry ingredients mixed.

Some of the substitutes that I have used:
Quinoa Flakes or Bob's Red Mill Buckwheat Cereal
Perky's Nutty Rice Cereal or any cereal you have in your cupboard
Walnuts, almonds
Enjoy Life trail mix (I used Mountain Mambo)
I would think you could substitute tahini or another nut free paste for the peanut butter, but have not tried that.

I also add Flax seed to these bars to add some Omega 3s.

Grease a 9-inch square baking pan. Mix the dry ingredients in a bowl or brown paper bag. Combine the honey and peanut butter in a large saucepan over medium heat, stirring with a wooden spoon until smooth and liquid. Add the beaten egg slowly (or they will separate), stirring continuously until the mixture begins to boil. Remove from the heat, stir in margarine, then let cool to room temperature.

Add the granola mix to the saucepan and stir to coat evenly. Spoon into your prepared baking dish and smooth with the back of the spoon. Cover and refrigerate for at least 2 hours before cutting into squares. Wrap these individually in waxed paper, foil, or plastic wrap, and store in the refrigerator.

Farmers arket Soup – Here’s a handy way to use up some of that late-summer garden fare. Vary it based on what’s on hand. We were surprised how good this turned out to be!

1 small onion, chopped
2 cloves garlic, minced
2 TBS Earth Balance or other GFCF “butter” (or use oil)
2 TBS sweet rice flour or other GF flour (or 1 T. cornstarch)
2 cups Nature’s Promise or other GFCF chicken broth
2 cups sliced zucchini
2 cups sliced yellow squash
1 pint tomatoes, chopped and undrained
2 cups Nature’s Promise or other GF dark kidney beans
1/4 tsp salt (I skipped this)
dash of pepper

In Dutch oven over medium-high heat, sauté onion and garlic in “butter” or oil until soft. Add flour or corn starch. Cook and stir for 1 minute. Add broth. Stirring, bring to a boil and boil until thickened. Add zucchini, yellow squash, tomatoes, kidney beans, salt, and pepper. Bring to a boil; reduce heat to low, cover and simmer for 30 minutes.

White Chicken Chili – Deb K. shares this speedy and delicious GF twist on chili from Bush’s beans. Makes me anxious for Fall!

3 TBS Olive Oil
1 medium onion, finely chopped
1 can (4 oz.) chopped green chilies, drained
3 TBS GF flour
2 tsp ground cumin
2 cans (16 oz.) Bush's or other GF Navy or Great Northern Beans
1 can (14.5 oz.) Swanson’s Natural Goodness or other GFCF chicken broth
1 1/2 cups finely chopped cooked chicken breast

In large skillet, cook onion in oil for 4 minutes or until transparent. Add chilies, flour and cumin; cook and stir for 2 minutes. Add beans and chicken broth; bring to a boil. Reduce heat; simmer for 10 minutes or until thickened. Add chicken; cook until hot.

Banana Pops – Here’s a refreshing treat from Deb K. for these hot August days.

3 bananas
1/4 cup Simply Jif or other GF peanut butter
1/4 cup chopped peanuts, walnuts, granola, crispy rice cereal, sunflower seeds, chocolate chips (whatever you like)

Peel the bananas. Cut them in half, widthwise, and push a popsicle stick through the cut end of each half. Spread peanut butter on the bananas and then roll them in the nuts, cereal, or seeds. Wrap them in waxed paper and freeze for 3 hours. Makes 6.

PRODUCTS

True North Products – This is a new venture of Frito-Lay (Pepsico) featuring all-natural nut snacks. They have Peanut Clusters, Almond Clusters, and Pecan Almond Peanut Clusters that are GFCF.

Archer Farms Curried Mango Sauce – nice for marinades – look for this at Target.

Check it out! Giant has expanded its gluten-free section. Take a few minutes to shop around and you’ll find many more products. I’m told that even more are coming! (P.S. Thanks to all of you who contributed to our Giant wish list!)

Please send in your suggestions for the products list! I’ve given you most of our favorites already!!

UPCOMING EVENTS

Saturday, September 20 – 9:00 – 12:00 – ASD HOPE Parent Chat – If you haven’t attended one yet, I highly recommend it. Also…share this information with any newly-diagnosed parents you know. In an informal small group setting, you will have the opportunity to ask questions of other parents and professionals, related but not limited to Medical Assistance; treatment options; support groups; family issues; local physicians; Intermediate Unit services; Early Intervention services for toddlers and preschoolers; recommended books and internet resources; and more. At the meeting, we will distribute and discuss a booklet compiled by ASD HOPE parents who "wished we had this information when our child was first diagnosed." Mothers and fathers are encouraged to attend, as well as professionals who work in the field of autism. Please note that families and professionals who have been living and working with autism for many years have also found this to be a very beneficial program and a great opportunity to network and meet new people. Location: Calvary United Methodist Church in Harrisburg (www.calvaryunitedmethodist.org for directions) Please RSVP by either emailing us at ASDHOPE1@yahoo.com or by calling 717-732-8400, extension 8120. Childcare will be provided for this event. There is a limit of 10 childcare slots per program so please RSVP early if you wish to utilize childcare. When responding, please specify if you need childcare along with the names and ages of the children.

Tuesday, September 30, 2008 - 6:30 – 8:00 pm – ASD HOPE Empowerment Workshop – GFCF diet. Consider taking the grandparents along! This presentation is sponsored by ASD HOPE and will be presented by Kathleen Haigh and Brenda Dunkelberger, two Moms who have successfully implemented and maintained the diet with their children. Both of their children have experienced dramatic improvements since beginning the diet several years ago. They will cover how and why the diet works and tips for getting started. The meeting is open to parents, caregivers and professionals, as well as anyone who would like to know more about the GF/CF diet. Copies of Karen Seroussi's book Unraveling the Mystery of Autism and PPD: A Mother's Story of Research and Recovery will also be available for purchase. Location: Calvary United Methodist Church in Harrisburg (www.calvaryunitedmethodist.org for directions). Please RSVP by either emailing us at ASDHOPE1@yahoo.com or by calling 717-732-8400, extension 8120. Childcare will be provided for this event. There is a limit of 10 childcare slots per program so please RSVP early if you wish to utilize childcare. When responding, please specify if you need childcare along with the names and ages of the children.
Food Allergy Support Group for Parents of Children with Food Allergies – First Wednesday of each month – 7 PM – 8 PM; Hershey Medical Center – Anteroom – ground floor by the North elevators, located next to the hospital auditorium. For more information, contact foodallergysupport@hms.psu.edu; Annette Zampelli, CRNP or Dr. Tracy Fausnight – 531-1786

NEXT MEETING – Tuesday, September 23 – Camp Hill Giant 6:30 PM