This summer has given our family amazing opportunities to share our table with each other, with friends, and with family. We’ve been able to have (nearly) complete control over the battle against celiac disease and once the summer months end, it’s back to school, back to daycare, and back to a daily stress about whether or not Kye’s caretakers will be as vigilant about reading labels as we are.
We’re fortunate to have people we know and trust who take care of our kids while we’re at work, but nobody is perfect, especially those who don’t battle food allergies themselves. Not only can Kye not have crackers for snack at school, but he can’t play with Playdough, can’t make cereal necklaces or do other crafts and activities that may have some gluten contaminant in it.This is quite a challenge to deal with, but we’ve found that communicating effectively with his teachers and caretakers is the most important thing. They ask us questions, we ask them questions; we help each other out. And when it comes to lunches and snacktime, the most important thing that we as parents can do is plan ahead.We’ve spent all summer thinking about what we’re going to need to prepare for Kye for school. Every Costco trip this summer has resulted in a stockpile of various GF snacks, Honest Kid’s juice boxes, and the occasional extra box of crayons. Of course we don’t want to rely solely on boxes of GF crackers and fruit snacks to get by, so we try to stock up on our own munchies as well.
From simple things like carrots and celery sticks, to the more time consuming banana muffins and homemade chicken nuggets, a little time in the kitchen is necessary to give our kids a well rounded experience at the school lunch table as well as our own. Here’s one of our favorite recipes as of late. These French Breakfast Puffs are a great option for a quick breakfast treat, as well as an easy school snack for the kids. They’re easy to freeze and quick to thaw. Thanks for meeting us at the table!
- ⅔ C Melted Butter (Unsalted, Organic)
- 1 C Turbinado Sugar
- 2 Eggs
- 1 C Milk
- 3 C GF Flour Blend
- 1 T Baking Powder
- 1 t Kosher Salt
- Mix the melted butter, sugar, and eggs until creamed thoroughly.
- Whisk together your dry ingredients in a separate bowl, then fold it into your creamed mixture, alternating bit by bit with the cup of milk, to maintain a consistency that is easy to fold.
- Once everything is mixed in and combined well, put the batter into sprayed muffin tins and bake 350 F for 20 minutes, or until a toothpick or skewer comes out clean.
- Once the muffins are done and cooling, melt a little more butter and set in a small bowl to the side.
- Fill one more small bowl with cinnamon and sugar.
- When the muffins are cool enough to touch, take each one out, roll the tops in the melted butter and the cinnamon sugar consecutively.