Kid Approved

Grandma Candy:

My grandkids love this one and especially Shaylee my granddaughter with Celiac Disease. What better way to get kids eating fruits and veggies than to make candy out of them.

Ingredients: Makes four trays

6 sweet potatoes

3 lemons

1 cup free blueberries or strawberries

Directions:

Peel and boil sweet potatoes until they are tender and can easily stick a fork through. Drain water and allow to cool so you don’t burn yourself.

Wash fruit and squeeze lemons.

Place slightly cooled sweet potatoes in a blender (I love my Ninja for this) add the lemon juice and fruit and blend. Taste test. If you like it tarter add more lemon juice.

If you have a dehydrator, place on fruit roll lining (I’ve tried parchment and wax paper but even oiled they stick horribly so I don’t even bother). Oil the lining with olive oil or avocado oil. Spread mixture evenly about a 1/8 to 1/4  inch thick. I only have 2 linings so I do separate batches.

If you don’t have a dehydrator, use your oven. Pre-heat to 150. Oil a large glass baking dish and place mixture in pan about a quarter inch thick. Save remainder for next batch or use two pans at a time on different cooking shelves.

Cooking time will depend on your location and your oven or dehydrator. Check after 2 hours then check hourly. Sometimes I pull the dry concoction off and turn over for faster drying.

Your candy is ready when there are no wet spots in the fruit and it’s completely dried. Tear into strips and place in a baggie when completely cooled. These are thin but very tasty. My granddaughter ate an entire baggie full at the movie theater and it didn’t hurt her belly.

Try your own combos with other fruits (strawberry, mango, etc.) but don’t forget the sweet potatoes. I swear you won’t know they’re there ❤

*Hint: Taste test and add more lemon or less if needed, I like them tart. Let you kids taste test the batter too and adjust accordingly.

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Shaylee Cinnamon Rolls

These cinnamon rolls are named after my granddaughter because after her detox I asked her what the one food she missed the most after being diagnosed with Celiac at age 6. Her answer: Cinnamon rolls. I told her that was an easy one because I could make them. Even my husband didn’t believe I could make them taste like real cinnamon rolls. I proved him both wrong and now they’re a family favorite!

We cook with no grains or eggs. This recipe is vegetarian and not vegan because of the honey. I think you could substitute maple syrup and make it vegan but I haven’t tried.

(I double this recipe and freeze batches for easy prep later)

Ingredients:

1 ½ cup finely blanched almond flour

¾ cup potato starch

½ cup arrowroot starch

¼ cup tapioca starch

1 tablespoon cinnamon

½ teaspoon salt

1 tablespoon honey

1 teaspoon apple cider vinegar

1 tablespoon olive oil

4 teaspoons yeast in ½ cup warm water prepare at the beginning and set aside

3 tablespoons flax seed & 9 tablespoons water mixed and set aside (replaces 3 eggs. You can use eggs if they don’t bother you). My husband can eat eggs with no problem but he prefers to bake with flax replacement too because he says it tastes better. Give it a try.

Directions:

Mix dry ingredients well. Add wet ingredients (I add the honey to the warm yeast mixture so it pours easily into the batter. Mix thoroughly. Cover bowl with a thin cloth and set in a warm place for an hour. If you have rapid rise yeast follow the directions on the package. After one hour, punch down and allow to rise for 30 more minutes.

Cover your prep surface with a sprinkling of tapioca flour or arrowroot flour. Press out the dough (add more flour to the dough if it’s sticking. I’ve added as much as a ½ cup on the outside to get it dry enough for rolling). Once the dough is pressed out and you’re able to roll it, sprinkle cinnamon liberally over the top then roll up the dough so you have a log.

I cut the dough in 1-inch sections and place in our air fryer on 350 with foil lining the bottom for 15 minutes. You can also make in the oven on a cookie sheet after lining with a bit of olive oil. Cooking time may vary.

Icing:

¼ cup natural maple syrup

1 tablespoon butter

Directions: Warm on stove-top or in the microwave and pour lavishly over cooked cinnamon rolls. ENJOY!