Posted From: 220.127.116.11
|Posted on Monday, June 13, 2011 - 8:19 pm: || |
We will be having a lot of family gatherings involving campfires and treats toasted over the fire this summer. I was wondering if anyone has any good ideas for alternative treats instead of S'Mores and hot dogs that would be excitotoxin-free but could still give the kids the experience of heating or toasting something over the campfire and then eating it.
Thanks in advance,
|Posted on Tuesday, June 14, 2011 - 3:52 pm: || |
Hi! There's a recipe in our book for graham crackers. You can also roll the dough into a log, roll in wax paper, refrigerate till firm, and slice into thin circles. Poke with a fork and bake as directed or until crisp. When cool, brush each one with a thin layer of melted dark chocolate (sweetened) If using bitter chocolate, add stevia to sweeten. A little virgin coconut added is great. Let the chocolate solidify on the cookies. Instead of using marshmallows, place sliced bananas in a grill pan with a little oil or butter (or on foil), and carmelize on the grill or coals. Place a piece the cooked banana between two cookies, chocolate side touching the hot banana and enjoy. You can make the Italian sausage recipe in our book and wrap the mixture around a clean twig to cook over the coals...or wrap in foil and cook near hot coals.
|Posted on Wednesday, June 15, 2011 - 11:17 pm: || |
Ooh, that sounds yummy--thanks! I'll bet bananas or plantain roasted on a stick would be good too.
For this week, we ended up melting Enjoy Life chocolate chips and dipping strawberries in them. The kids loved that and were very happy with their marshmallow substitute.
|Posted on Tuesday, June 21, 2011 - 10:10 am: || |
I meant to write virgin coconut oil in my last post..sorry! We love dipping fresh fruit in melted chocolate. Again, we thin it with some organic virgin coconut oil..so good with any fruit.
|Posted on Friday, June 24, 2011 - 3:01 pm: || |
What great campfire ideas! Thank you so much for sharing.
|Posted on Tuesday, June 28, 2011 - 9:38 am: || |
Here's a good tip if you are missing hot dogs. The spice that gives hot dogs their characteristic flavor is ground coriander. Just add it to your safe ground meat (2 t. per pound) along with salt and pepper and some honey. I like lots of pepper or a little cayenne, and some garlic powder..just a pinch. Cook as patties or sausage shapes. Some hot dog producers add some mace, too. To experiment with the amount of coriander that you like best, start with 1 1/2 teaspoon per pound, mix and fry just a tiny bit and taste. Adjust seasonings to your liking.