Gluten Free Gigi’s Homemade GFCF Chocolate Chunks for Baking & Snacking

A winning guest post by Gluten Free Gigi

Adhering to a gluten free casein free (GFCF) diet, can be challenging, especially when it comes to “convenience” products like chocolate chips or chunks. Part of the challenge can be in budgeting. Chocolate produced in a dedicated facility is often double or triple the cost of “regular” chocolate. That can make tossing together a batch of cookies or muffins much more costly than necessary.

That’s why I decided I’d make my own.

These chocolate chunks are ideal for baking or snacking, and full of natural goodness. The best part is you know exactly what they contain.

I like using Valrhona dark cocoa for my chocolate chunks, but you can use any cocoa (or raw cacao, if you prefer) to make your own chocolate chunks.

These chunks are terrific on their own or in a snack mix; however, they do melt more than “traditional” store-bought chunks or chocolate chips. With only 4 ingredients, these chunks do not contain an emulsifier like soy lecithin (read about soy lecithin here). You could add one if you like, to lend more heat-stability to the chunks.

To show you how these look in a baked product, here’s a picture of muffins I made with these chunks. When the muffins are still hot, the chunks are near liquid. Allowing the muffins (or cookies or other baked goods where you use these chunks) to cool completely will result in a solidified bit of chocolate again.

I love the natural flavor of these chocolate chunks and knowing exactly what is in them. It’s also nice to know you’ll never run out of chocolate pieces when you get the desire to make your favorite baked treat!

Gluten Free Gigi’s Gluten Free Casein Free Homemade Chocolate Chunks

Gluten Free, Casein Free, Vegan, Soy Free, Nut Free

6 Tablespoons good quality unsweetened cocoa powder

6 Tablespoons coconut oil that has been gently melted (melt just until it is liquid)

1 teaspoon vanilla extract (certified GF)

2 Tablespoons pure maple syrup or other sweetener of your choice*

*Note on sweeteners:

You can use liquid or solid sugars here, such as palm sugar, cane sugar (brown or white), molasses, honey, etc.

I have not tried stevia (it burns my tongue!), but I feel sure it would work.

You may want to add more sweetener to your chocolate chunks; I didn’t want mine too sweet. Adding a bit more sweetener, up to 4 Tablespoons of maple syrup did not change my final results.

Combine all ingredients in a glass dish, such as a glass loaf pan. I use one that is 8×4-inches. Stir until everything is mixed well, pour into dish, then chill for about 30-40 minutes, or until the chocolate is solid.

Use a knife to cut into desired size chunks. Scoop out the chunks with a spoon. I start on one corner of the dish and run the tip of my spoon down the side of the dish, all the way around, then scoop out the chunks. You will have some small bits flake away, but mostly the chunks will come out whole. (See my picture above again… I scooped these using this method and put them right on the plate without arranging them at all so you could see exactly what to expect when you make them.)

Store these in a glass jar, tightly covered, in the refrigerator. Enjoy!

I hope you enjoyed this recipe I’ve shared with you courtesy of Gluten Free Gigi. She truly is among the best resources I’ve found for sound nutrition information and recipes in our community.  I look forward to receiving her free e-Letter with her easy-to-understand “A Side of Science” on nutrition information and simple, affordable and healthy recipes each week. Be sure to visit Gluten Free Gigi’s website and sign up for her free e-Letter. She has information I’m confident you will find well worth your time.

Product Review: The Kitchen Classroom

I was recently sent The Kitchen Classroom: 32 Visual GFCF Recipes to Boost Developmental Skills by Gabrielle Kaplan-Mayer and wanted to share how much my son and I love it!

Having tried unsuccessfully a few times to go 100% Gluten Free/Casein Free at home, this book offers refreshing solutions and delicious, fun recipes to help make this an achievable goal for us. One of the biggest problems I encounter is purchasing gluten free versions of Justin’s favorite foods: they are twice the price and after one bite he declares that he hates it. Boom – out $7.00 for a box of Lemur Puffs.

We excitedly welcomed the opportunity to make our own dishes that wouldn’t be compared to the handful of processed staples I’ve been gradually shedding from the household.

Not just a cookbook.

The Kitchen Classroom is divided into three convenient parts to help you prepare for the experience of cooking with your child. I love the breakdown of the social skills benefits from creating a shared experience between child and parent. The introductory chapters go on to offer extremely helpful and realistic tips on framing your child’s success during shopping, preparing and cooking. Specific activities are spelled out to help develop fine and gross motor skills, assist with cognitive abilities, speech and language, and address sensory input issues.

I especially enjoyed Ms. Kaplan-Meyer’s “Two Cents” chapter, where she discusses the importance of dropping the expectation to “cure” your child and focus on being present and keep growing and connecting your relationship through the challenges.

Our favorite recipes:

Funny Face Toast – who doesn’t love to play with their food? Your child gets to use fruit to make faces on GFCF bread spread with nut butter.

Mickey Pancakes – a little more challenging to create but offers a great source of essential amino acids and extra protein.

Almond Butter Muffins –  these delicious, rich muffins make a great breakfast, after school snack or dessert!

Better Than PB&J – an exciting twist to your traditional, boring lunch fare. Very gooey!

Mama’s Meatballs – my son doesn’t like getting his hands messy at all, but with medical gloves this recipe became a fun sensory experience! We did this one for restaurant night and it was a hit!

Nut Butter Noodles – a quick, delicious dinner with a sweet taste. Noodles have always been a favorite, and with the pungent flavor of the sauce he doesn’t even notice that they are gluten free!

Carrot Coins – cooked carrots mixed with honey, cinnamon and a bit of sea salt… need I say more?

Favorite French Fries – I have very fond memories of my own mother’s homemade fries deep-fried to perfection. It’s wonderful to have a healthy substitute without sacrificing the flavor.

Lemonade – what a pocketbook saver! Bye-bye endless boxes of Capri Sun and other sugary, dyed juices.

Crispy Rice Squares – a GF version of classic Rice Krispie Treats from my childhood! Yes!

Banana Chocolate Chip Bread – this recipe completely rid my previous perception of GFCF foods tasting “odd”, “boring”, or just plain icky. This is a very decadent dessert bread that doesn’t sit heavily on your stomach afterward. Delightful.

Final thoughts.

Overall, the simplicity, easy to follow visuals, categories, delicious recipes, and bonus CD-ROM make this book a winner in our house! You can order Gabrielle’s book here. Let me know what recipes are YOUR favorite by commenting below or posting them on the Spirit of Autism Facebook page – I’d love to hear your opinions!

We Are What We Eat! by Special Guest Barrie Silberberg

You have heard this saying a million times, but what exactly does it mean to you, your family and your bodies?

Americans consume huge amounts of processed foods, including fast food, restaurant food and food you buy and provide for your families. Many European countries are changing how their families eat, by removing toxins from their foods, for a healthier world. Sadly, America, one of the richest countries in the world is poisoning their citizens. Not only are they damaging their bodies, but also their minds. School lunches are one of the worst culprits in our society, as well as all of the drive-through fast food establishments, that exist in practically every city in America.

Do you read labels on the foods that you purchase? Pay attention! There are too many ignorant people out there, who purchase packaged foods for their families, completely unaware of what those ingredients mean. This information is not just for families touched by a special needs child, these valuable facts are for ALL families!

We have more hyperactivity, autism and MANY other diseases and disorders out of control, than ever before. Many of these disorders can be eradicated or GREATLY improved by changing the diet to remove chemicals and toxins. Many people’s bodily functions can be greatly improved by getting rid of the wrong types of foods that enter your body.

Let’s start with processed foods. Something as simple as potato chips, can explain what I am talking about. Potato chips may not be the healthiest of foods, but they can still be a healthy option. There is nothing wrong with potatoes cut thin, baked or cooked in olive oil (or another healthy oil), and a small amount of salt. Three simple ingredients to satisfy your taste buds. Here is an ingredient list from a leading national company, who packages chips for the purchasing public. Potatoes, Sunflower Oil and/or Corn Oil, Flamin’ Hot Seasoning (Corn Maltodextrin, Sugar, Sunflower Oil, Dextrose, Malted Barley Flour, Torula Yeast,
Monosodium Glutamate, Artificial Color (Red 40 Lake, Yellow Lake, Yellow 6 Lake), Corn Syrup Solids, Salt, Autolyzed Yeast Extract, Tomato Powder, Onion Powder, Citric Acid, Garlic Powder, Natural and Artificial Flavor, Spice, Sodium Caseinate, Disodium Inosinate, Disodium Guarylate) and Salt.

First off, you can clearly see there are ingredients listed that you have no clue what they are or where they even came from. This is the first lesson is how to read a label. If the list is long and full of odd, strange words, put it back on the shelf, this is not a healthy choice. Dextrose is just another word for sugar, which is already listed here. Why on earth do your potato chips need sugar? I can guarantee that this sugar is processed, refined and unhealthy! Corn syrup is never healthy. You can read all over the Internet about the dangers of corn syrup. The worse offenders here are the artificial ingredients, especially the Lake Dyes. These dyes are purely chemicals, made from petroleum oil, yes..what goes into the gas tank of your car. These colors (which have been abolished in many other parts of the world, they use fruits and vegetables to color their foods, instead) can harm your body and mind. Read more on www.Feingold.org about how your body and mind react to preservatives, chemicals and artificial ingredients, especially artificial colors. There are way too many destructive symptoms to list here that can occur by ingesting these chemicals. I will just name a few: hyperactivity, poor sleep patterns, skin disorders, bowel disorders, disruptive and/or abusive behaviors, inappropriate noises, aggression, mood swings, depression, low self-esteem and so much more!

You owe it to your family to read labels. There are many single ingredient foods that you can purchase or natural or organic options for just about anything you have in your freezer, refrigerator or pantry shelf. There are farmer’s markets all over the nation, co-ops, health food stores and large chains of stores that do not sell artificial products. Please do NOT say, it is too expensive. The people that exclaim these words pay a fortune weekly at fast food or other unhealthy restaurant options. Add up your cost for that soda, that burger, those fries and other side dishes. Add in a tip, if you go out. Compare your grocery bill to that of your “eating out” bill. Write down EVERY time you purchase outside food, this includes lunch and beverages parents’ purchase for themselves, while at work or in route to their destinations. Keep track of what you and your family are eating and the cost. Then go one week with NEVER eating out, yet purchasing only foods with healthy, natural ingredients. Why not shop at Trader Joe’s, Whole Foods or other similar stores in your area for one week of groceries. Not only will you save money, but also your family will have the best bowel movements, the best skin, and the best feeling inside mentally and physically. Yes, this means packing lunches for school and work daily, or perhaps even for a ride in the car on vacations or just day trips. Once you see the changes in your family after one week, you will not want to stop. One month will show you even more of the huge changes in your families’ daily existences.
Be cognizant, read labels, pay attention to what you buy, where you buy it, what the ingredients are for every morsel that you and your family ingest. Stop being ignorant. Share what you have learned with other families. It takes a village to change poor eating habits! Why not start today?

For much more in-depth details to everything mentioned in this article and much more, please go to Barrie Silberberg’s web site: www.puttingyourkidsfirst.com and discover more about her book: The Autism & ADHD Diet: A Step-by-Step Guide to Hope and Healing by Living Gluten Free and Casein Free (GFCF) and Other Interventions.

The Autism & ADHD Diet is available at all major bookstores, Amazon.com and many other online book retailers. Click Here for Barrie’s website Putting Your Kids First.

Reprinted with permission from Parenting Special Needs Magazine, Mar/Apr ‘11 Issue, Copyright [2011] by Parenting Special Needs LLC.  http://www.parentingspecialneeds.org.

How Important is Digestive Support?

It’s well documented that many children on the Autism spectrum can have a broad range of digestive struggles.  For some it can manifest as constipation, diarrhea, bloating or abdominal pain. Until recently, my child’s bathroom “sessions” would typically last 45 minutes or more, and he would have myriad accidents because he simply did not look forward to the painful experience.

Other children may have no outward appearance of symptoms but within their digestive tract there is disorder in the form of inflammation, leaky gut and food intolerances or sensitivities.

I recently started my son on a digestive enzyme, specifically formulated to aid in the digestion of gluten and casein.  Our bodies already contain enzymes that break down our food when we eat.  It’s imperative that by the time food reaches our intestines it is broken down properly, allowing nutrients to be absorbed into our bloodstream and taken to the cells around the body where they are needed most.  Proteins, fats and carbohydrates are broken down by enzymes, but for many children with Autism they seem to have problems breaking down and digesting their food properly.

Intolerances to certain foods, particularly wheat and dairy, are a common issue.  The proteins in these foods are not broken down properly and can cause damage to the intestinal lining and cross – undigested – into the blood, where they can cause many symptoms including behavioral problems.  Also what happens for many children is that during the process of attempting to break down these proteins, opiate-like substances are formed which can cross into the bloodstream and reach the brain. As a result, children may enter a drug-like state and can experience symptoms such as poor communication, lack of eye contact, drowsiness and exacerbated spatial issues.

Poor Digestion of Sugars and Fats

Many children with Autism have also been found unable to break down sugars, which can feed unwanted gut bacteria. When the digestive tract is overgrown with unwanted bacteria this can increase intestinal inflammation and can lead to a leaky gut, which allows undigested food to pass into the bloodstream and can aggravate many of their symptoms.

In addition to the Gluten Defense, I also began my child on Reuteri powdered probiotic to give him additional support for this bacteria overgrowth. Both of these products have no odor or taste, making it seamless and effortless to hide in his food. Other supplements I have tried have been instantly detected and rejected due to texture, odor, color, or taste, despite my best sneaky efforts. So far, so good!

Poor absorption of fats is also common, and it’s important for health that fats are broken down properly so that essential fatty acids can be used in the body. These essential fats are vital for digestive and immune health, as well as cognitive function.

To top off this super trio of support, I also added Udo’s Oil 3-6-9 Blend, an Omega Fatty Acid DHA supplement. I add this to applesauce, smoothies, and sometimes even in his morning cereal.

It’s important to remember that digestive enzymes are not a substitute for a gluten/casein elimination diet, but should be seen as one tool in a complete strategy.  There are no reported side effects of these natural products; however, as with any treatment, you may first observe worsening behavior, as unwanted gut bacteria may be dying off. Any time toxins are released from the body a small “healing crisis” may be experienced temporarily. It’s important to stick to your supplement plan, unless your child is experiencing an extreme negative symptom. You know your child best.

We just started our supplements, so I will report back our progress each week. I’d love to hear others’ experience with digestive enzymes, probiotics, and omega fatty acid supplements as well! Please comment below, or leave me some feedback on Facebook or Twitter!