I need to make treats for a 9 year old that is allergic to lots of things - HELP?

Orange Jar Bars (Gluten-Free)

This recipe comes to us from Connie Sarros, author of the following cookbooks:

•Wheat-free Gluten-free Dessert Cookbook.

•Wheat-free Gluten-free Reduced Calorie Cookbook.

•Wheat-free Gluten-free Cookbook for Kids and Working Adults.

This one is from the just-released WFGF Cookbook for Kids and Working Adults:

Ingredients:

3 eggs

½ cup sugar

½ cup corn oil

½ cup orange juice

1 Tablespoon grated orange rind

1 teaspoon gluten-free vanilla

1 cup gluten-free flour mixture

2 ½ teaspoons gluten-free baking powder

½ teaspoon salt

Confectioners sugar

Directions:

•Preheat oven to 350 degrees.

•Break the eggs into a 1-quart jar with a tight-fitting lid. Cover and shake 15 times.

•Add the sugar, oil, orange juice, orange rind and vanilla. Cover the jar and shake 20 more times.

•Sift the flour mixture, baking powder and salt onto wax paper, then add to the jar. Shake 40 more times or until mixture is smooth.

•Pour batter into an 8-inch square pan that has been sprayed with gluten-free nonstick spray.

•Bake for 20 minutes or until the bars begin to pull away from the sides of the pan. Have an adult help you take the hot pan out of the oven.

•When the bars are cooled, sift confectioners sugar over the top, then cut into bars.

Yield: 16 bars. Serving size: 1 bar

Diabetic Adjustment: Use 2 whole eggs and 2 egg whites in place of the 3 whole eggs. Use brown sugar substitute in place of the white sugar. Omit the confectioners sugar.

Calories: 122; Total fat: 7.7g; Saturated fat: 1.1g; cholesterol: 39.7mg; Sodium: 85.6mg; Carbohydrates: 11.2g; Fiber: .2g; Sugar: 5.6g; Protein: 2g

Diabetic Adjustment: Calories: 105; Total fat: 7.4g; Saturated fat: 1g; Cholesterol: 26.5mg; Sodium: 91.8g; Carbohydrates: 7.4g; Fiber: .2g; Sugar: 2g; Protein: 2.2g.

For more info goto: http://www.celiac.com/categories/Gluten%252dFree-R...

Andes Crème de Menthe Chunk Cookies (Gluten-Free)

This recipe comes to us from Michelle Ackley.

Ingredients:

½ cup salted butter, softened

¾ cup packed, brown sugar

½ cup white granulated sugar

1 teaspoon baking powder

1 teaspoon baking soda

2 teaspoons vanilla extract

2 eggs

1 package Andes Baking Chips (substitute a bag of the baking chip of your choice, and the recipe works out equally well)

1 and 1/3 cups white rice flour

1 and 1/3 cups tapioca flour

1 teaspoon Xanthan gum

Directions:

I use a stand mixer with the paddle attachment for this, however a hand held mixer could, of course be used. Starting at low speed and then moving up to the highest speed as ingredients are incorporated, cream together the butter, sugars, baking soda, baking powder, Xanthan gum, vanilla and eggs until fluffy and lightened in color, scraping down the sides of the bowl at least twice during beating.

Turn off mixer, scrap down the bowl again and add the entire bag of baking chips. Use the lowest stir level to incorporate the chips into the mix, turn off mixer. Add all of the flours to the bowl, and mix again at low speed just until incorporated. Place all of the dough into a gallon sized zip bag or wrap tightly in plastic wrap, and chill in the refrigerator at least one hour. (Do not try to skip the refrigeration. Chilling for longer is fine. I have found that baking up small batches and storing the remainder in the refrigerator for several days works very well.)

When ready to bake take a small spoonful of dough and roll between your palms to form a ball. Place on a greased cookie sheet and slightly flatten with your palm. These cookies turn out the softest and chewiest when made quite small, mine are usually between the size of a quarter and a half dollar after flattening. Try to make them all about the same size to aid baking.

Bake in a 350F degree oven for 8 to 10 minutes, do not over-bake. Cookies are done when they are no longer glossy and are just starting to lightly brown on the edges. Let stand on the cookie sheet for 2 minutes before transferring to cooling racks. These soft cookies stay soft for days!

I have found that a bag of Ghirardelli chocolate chips substituted for the Andes Chips makes an out of this world chocolate chip cookie. Experiment with your favorite baking chips!

Diabetes is usually treated through a combination of diet (low sugar), exercise and medications/insulin. Read here https://tr.im/rRaPg

Milder cases can be controlled with just diet an/or exercise while more severe cases require meds or insulin as well.

There is a lot of stuff on the internet that is basically fat-shaming diabetics for causing their own diabetes with their bad diet and lack of exercise and general lack of moral fibre. A lot of this stuff is written by non-doctors, often with a supplement or diet or training plan to sell that they claim will completely cure diabetes if only people stick to it.

I read this interesting book https://tr.im/1VsJQ that gave me a lot of useful tips about my disease and also a different perspective on the best therapeutical approach. I think you should read it too.

Non-Wheat Grahm crackers

He/She is allergic to almost everything! Celery, apples, raisins, grapes, etc. There are some snacks! If you want to MAKE something, I 'm afraid that I will say something with gluten because I have no idea about foods with gluten. Sorry. :-(

"Ants on a Log"

Celery sticks with cheeze whiz spread inside and little raisins on top. Healthy & freakin delish.. I use to love when my mom packed me these in my lunch. :)

poor honey

veggies and dip