Re: Non baked goods Deb Kirkland

November 7, 2006

Hey Deb!

I love the idea of squash buttons! Can you answer a couple of questions? I

tried it yesterday with eggs replacers instead of eggs and it did not come out

very good. The little buttons were just mushy and burned in the bottom of the

muffin pan.

First question: Do you use muffin liners? Or do they even make muffin liners

for mini muffin tins?

Second question: If you do not use muffin liners, do you grease the

individual muffin slots?

Third question: Do you think this might work better if I did the recipe with

actual eggs? We are rotating eggs. so I can use them some days.

I would love to have some good finger foods for my boys. They are two years

old and that is the way they prefer to eat (with their fingers) but they are

also picky!

Any help would be great!

Thanks,

Dana

Garrett and

debkirk3 wrote:

>

> Hi Michele,

>

> > I'm wondering now how I could cut back on some of the baked goods.

>

> > The kids eat pancakes or muffins for breakfast. Two of them will

> eat

> > eggs -sometimes, but even two-three scrambled is not enough. They

> > are hungry. The chicken pancakes were not going over.

>

> How about trying the sneaky veggie pancakes?

> Under " Pancakes " at

> http://www.pecanbread.com/recipes/sneakyveggiepancakes.html

> If they like them you can cook up a huge load of veggies and

> freeze the amount you need for each batch to cut down on your prep

> time.

>

My son wouldn't eat the sneaky veggie pancakes, but I found a good

way to get him to eat the squash and egg. I take a large cooked

acorn squash and put the squash and two eggs in the blender with a

tablespoon of honey and a dash of cinnamon (these could be

optional). I blend it until it is smooth. I put a tsp. of this into

a mini muffin pan. I just bought 2 " 24 " muffin pans for cheap at

Target and I already had one, so I make more than one batch and

freeze some to last us through the week. One batch usually makes

about 60 little " squash buttons " as we call them at our house. I

bake them at 300 degrees for about 30 to 40 minutes. I usually look

for them to be browning a little and pulling away from the sides of

the pan. You could probably fill the cups a little fuller, but then

they are softer and mushier in the middle. The way I do it they come

out like flat little buttons, and they aren't too eggy or soft which

he would not eat. He eats them cold or I toast them in my toaster

oven. These are great finger food snacks I send to school with him

also. They could be made with butternut squash too. I am planning

on trying to make little spinach ones also, I'm not sure if he will

eat them since they will be green, but I'm going to try. We haven't

started with the nutbutters or nut flours, so I am trying to find

ways to give him the bread type things in other ways. Hope this

might be an option for you.

Debbie, mom to Carson 4, SCD 10/06

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November 7, 2006

>

> Hey Deb!

>

> I love the idea of squash buttons! Can you answer a couple of questions? I

tried it

yesterday with eggs replacers instead of eggs Egg replacers are not legal.

Carol F.

SCD 6 years, celiac

November 7, 2006

I used the egg replacer recipe from pecanbread.com.

carolfrilegh wrote:

>

> Hey Deb!

>

> I love the idea of squash buttons! Can you answer a couple of questions? I

tried it

yesterday with eggs replacers instead of eggs Egg replacers are not legal.

Carol F.

SCD 6 years, celiac

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November 7, 2006

>

> Hey Deb!

>

> I love the idea of squash buttons! Can you answer a couple of

questions? >

> First question: Do you use muffin liners? Or do they even make

muffin liners for mini muffin tins?

I do not use the muffin liners, I think they would stick too much to

the paper. Yes they do make the mini ones.

>

> Second question: If you do not use muffin liners, do you grease

the individual muffin slots?

Yes, I do grease the little muffin cups well. You would want to use

whatever oil your child would tolerate.

>

> Third question: Do you think this might work better if I did the

recipe with actual eggs? We are rotating eggs. so I can use them

some days.

I think real eggs are the thing that makes these hold together, and I

like the idea that he is getting the protein with the squash. I

actually just use the whites because my son doesn't tolerate the

yellow. I tried them with the yellow and I liked the way they came

out, but it definitely confirmed he couldn't tolerate the yellow.

They are very delicate and you need to make sure they are done enough

before taking them out. Make sure your oven is at 300, because they

will burn too fast on the bottom before they are done enough if you

go any higher. Watch them to see if they are pulling away from the

sides. I then use a knife to carefully scoop them out. If they are

browned on the bottom, but still a little moist or if I have

leftovers and put them in the fridge, then I toast them in my toaster

oven and it dries them out more. It is quite a bit of work, but it

is my only way to get a vegetable in him right now and also have

something other than meat, fruit and yogurt to feed him.

>

> I would love to have some good finger foods for my boys. They

are two years old and that is the way they prefer to eat (with their

fingers) but they are also picky!

My son is very picky too and loves to have things to eat with his

fingers. He also has a big texture issue, so nothing can be too

mushy or eggy for him.

I hope this helps answer some of your questions.

Debbie, mom to Carson 4 ASD, SCD 10/06

November 8, 2006

I made these in muffin cups and they do stick somewhat so I just eat them with a

spoon. They would definately need to be made with eggs and not any kind of

substitute or they won't hold together.

Charlene

UC 8 years

SCD 6years