With Halloween around the corner I find myself strategizing.
Sugar will be ever-present; at school, at parties, on end-caps at the grocery store. For a family that doesn’t do much sugar, artificial ingredients, and can’t have gluten or dairy, Halloween can be more challenging than fun.
And this is where I need your help.
How do you handle the sugar of season with your kiddos? Do you buy candy back for a nickel a piece? Do you subtly raid trick-or-treat bags as you make your way around the neighborhood?
Well, while you think of the advice you’re going to give me, I will share this week’s recipe.
DIY Banana Mummies (and “Things”)
The inspiration for these Banana Mummies and “Things” comes from a recent post over at Fork and Beans. This has got to be one of the cutest posts I’ve seen in a long time. Cara does a fantastic job showing us, step-by-step, how to make and display these frozen banana pops—so I won’t get into it, but I will share that rice is involved. Anyway, I LOVED this idea and ran with it. But, since we can’t do white chocolate or even dairy-free chocolate at the moment, I needed an alternative candy coating. What I came up with may not be Godiva, but it works and we gobbled them all up as good goblins would.
Frozen Banana Mummies and Hairy Creature Things
Gluten-Free | Casein-Free | Citrus-Free | Corn-Free | Dairy-Free | Egg-Free | Fish-Free | Nightshade-Free | Peanut-Free | Potato-Free | Rice-Free | Shellfish-Free | Soy-Free | Tree Nut-Free | Wheat-Free | Grain-Free | Sesame-Free | Yeast-free | GFCF | Vegetarian | Vegan | Low Oxalate Recipe
Makes: 12-15 Mummies/Things
Active Time: 30 minutes
Total Time: 3-4 hours
3 large BANANAS
3 tablespoons gently melted, food grade COCOA BUTTER
3 tablespoons powdered COCONUT SUGAR (it’s low glycemic and so easy to make it)
CANDY EYES, “safe” chocolate chips, currants or raisins
Have the kids peel and slice (butter knife it) the bananas into 1-1/2″ chunks. Skewer bananas with lollipop sticks (available at most craft stores), or use kabob skewers cut in half using wire cutters as I did. Place on a parchment-lined baking sheet and freeze.
For the candy coating; in a small bowl, mix the melted cocoa butter with the powdered sugar.
Spoon a little drop of candy coating on a frozen banana and stick on an eye (or two, or three). Using a spoon, have the kids drizzle candy coating over the bananas in all directions, avoiding the eye.
An egg carton turned upside down with little holes poked in the bottom made a good stand as we worked on them. See Cara’s post for her rice idea (toward the end).
For the “Things”; We made the orange shredded coconut by mixing a few drops of yellow and a drop of red India Tree Liquid Natural Decorating Colors with some unsweetened shredded coconut. We opted to toast the coconut for a few minutes. Voila, colored sprinkles. To assemble the “Things”: Attach eyes with a dot of candy coating. Drizzle candy coating on to coat front, avoiding eye(s). Sprinkle with coconut. Drizzle to coat back. Sprinkle again. Drizzle to coat top. Sprinkle again. You gotta work in stages as the candy coat hardens real quick on the frozen bananas.
Cocoa Butter: If your local natural food store doesn’t carry food grade cocoa butter, here are some chips that look fantastic (just pure cocoa butter). Whatever brand you buy, ensure that it’s food grade.
Candy Eyes: These candy eyes were purchased at Michaels. You can find them in the cake decorating aisle. They contain some artificial colors and the usual yucky stuff. You can remove them prior to eating—or choose not to sweat it. Up to you.