My girls are on the GFCF diet - no wheat, no dairy. I make all of their meals, and I pack their snacks and lunches for school. Every day. Five days a week. Three kids. The math eludes me.
I'm always on the lookout for something new and improved. I worry about their fat intake, since their diets are so healthy and naturally low in fat. (They do get fish oil supplements from NordicNaturals.)
Yesterday I created "mock"olate mousse. It's quite yummy. The kids are struggling with the consistency - they are not creamy food kids. But I managed to get a serving into Mia and Gianna. Bella practiced her P's with it.....
When I cook, I follow my Grandma Yoli's lead. Toss it in, measure nothing, taste often, put it on a dish, eat it. Here's the basic recipe:
1 large can unsweetened pumpkin
1/3 bottle of agave syrup (this is a low glycemic, natural sweetener that tastes like sugar, pours like honey and doesn't add a particular "taste", just sweetening.)
1/4 container of unsweetened cocoa. (Check often to make sure the cocoa has hidden the pumpkin flavor. You'll need a lot.)
1 can of full fat coconut milk (make sure to buy a brand without sulfites. Thai Gourmet, the black and red can is excellent.)
pinch of salt
I add the eggs LAST so I can taste as I go, judging the sweetness and chocolateyness. I can't stand the thought of eating raw, slimy eggs....
Mix ingredients until smooth. Pour into 9 x 12 Pyrex dish. Place dish into a larger pan of water, so water comes halfway up the side of the dish. Place into preheated 350 degree oven for 1 hour, or until butter knife comes out clean from the center. Chill.