Halloween when you're sugar free?

I have been racking my brain for weeks now trying to think of what we will do for Halloween when your diet consists of cooked meat and vegetables. I've been searching everywhere on-line for ideas of sweets I can make for the boys that will be somewhat exciting.

We have always celebrated Halloween with the little white lie that "The Great Pumpkin" comes by our house on Halloween night after the boys are asleep. The boys leave their candy (after they've eaten some) on the porch and the great pumpkin comes and leaves them a present. That tradition will help but I still want to be able to give them something as we go trick or treating that they will look forward to.

I have a few ideas listed below that I'm going to try to make. I don't know what to handout to the trick-or-treaters that come to our house. I don't want to hand out candy that our kids can't have but I also can't possibly make enough of our treats to pass out. Any ideas?

Many of you have offered to make us food or help in some way. Here are a list of the "treats" I have found that I am going to try to make. If you would like to attempt any of them I would greatly appreciate any help. I understand that it might be hard given the list of ingredients.

FYI: most call for Stevia (this is a herb that tastes sweet, I've heard you can find it at Schnucks, Dierburgs, and Trader Joe's. I know they have it at Whole Foods and The Natural Way).

MERINGUES
from Pecan Bread

4 egg whites
dash of salt
1/2 tsp Stevia
parchment paper

Make sure your bowl and whipping attachment are dry as one drop of water will ruin your meringues.
Let the eggs sit out on counter until room temperature.
Separate eggs by putting the whites in a bowl and either throwing away the yolk or saving it for a custard.
Whip up the egg whites until they are white and stick to the spoon.
Slowly drizzle the Stevia in and add a dash of salt.
Spoon small dollops onto parchment paper that has been fitted to a cookie sheet. Only use parchment paper, as all others will cause meringues to stick.
Turn oven on to 150.
If your oven does not go that low, turn it to the lowest setting. You can turn your oven off for an hour, then back on for 5 minutes and then back off again for another hour to maintain a very low temp. and do this until cookies are done.

Cookies should be dried out, not baked and this process goes for maybe 2-3 hours.
If the meringues start to turn brown on the edges, your oven is too hot and you should turn off the heat and crack the oven door open.

Your cookies should turn out the color of honey, but a lighter shade, in an all over even color.
You need to monitor this by taking peeks in at them every half hour.
Meringues can be tempermental.

NUT BUTTER CARAMELS
from Pecan Bread

4 tablespoons coconut oil (or ghee)
1 tsp Stevia
4 teaspoons vanilla
1/4 teaspoon salt
1 cup almond butter

In a saucepan, bring oil or ghee, Stevia, vanilla, salt to the simmer stage and cook for 15 minutes. Add almond butter and stir and simmer five minutes.

Pour into a buttered loaf pan and freeze until just till hard enough to slice with a buttered spatula. Cut them in small squares,wrap in pieces of waxed paper cut to size. Store them in the fridge.
Tip: Use an ice cube tray instead of loaf pan to avoid cutting

PUMPKIN PIE FILLING
from Pecan Bread

2 C cooked pumpkin or butternut squash
3/4 tsp to 1 tsp Stevia
1/4 C. melted coconut oil or ghee
4 tsp cinnamon
1 tsp. nutmeg
1/2 tsp. cloves
2 egg yolks
4 egg whites

1. Puree the squash in the food processor.
2. Mix all ingredients EXCEPT egg whites.
3. Beat egg whites in a separate bowl until stiff.
4. Gently fold egg whites into pumpkin mix.
5. Bake in a pie dish at 350 for ~50 minutes.

PUMPKIN ICE CREAM
from Pecan Bread

6 eggs, separated
1/2 cup cooked, pureed butternut squash or pumpkin
1/4 tsp Stevia or to taste
1 tsp. cinnamon
1/4 tsp. nutmeg
1/8 tsp. cloves

1. Combine squash, Stevia and spices.
2. Beat yolks with squash mixture.
3. In separate bowl, beat egg whites until stiff peaks form.
4. Fold egg whites into egg yolks.
5. Freeze for 1.5 hrs., mix together to blend and refreeze.

COOKIE-CUTTER COOKIES
adapted from a pie-crust recipe at scdiet.org

3 cups almond flour, firmly packed
1 stick softened ghee: OR Spectrum 100% palm oil organic shortening
1 egg
1/2 - 2/3 tsp Stevia
2 teaspoons vanilla
1/4 teaspoon salt

Preheat oven to 300 degrees F. Cover a cookie sheet with baking parchment paper. Combine all ingredients thoroughly to make a stiff dough. Chill dough several hours or overnight. Place a ball of dough on the parchment, and cover with another sheet of parchment. Roll out dough between sheets of parchment with a rolling pin, until 3/16" thick. Peel off top sheet of paper.

Using cookie cutters with open centers, cut shapes directly on the parchment-covered cookie sheet. Press firmly. Keep close together as dough does not spread while baking. Bake 5-10 minutes Watch carefully, edges brown quickly. Remove and cool thoroughly to preserve shape before removing from parchment.

Tip: The parchment can be placed on any flat, smooth surface for rolling out the dough, then carefully moved to the cookie sheet either before or after the shapes are cut.

Truffles
from Grain-Free Foodies

Ghee (pastured if possible) or Coconut Oil
Stevia to taste
Cinnamon to taste
Drop of vanilla extract
Almond or Coconut Flour (we are not able to tolerate this yet)

METHOD:

Cream oil with Stevia, then mix in the drop of vanilla and cinnamon to taste. You can add some coconut flour at this point if you want for texture. Without the flour it is a lot like ganache, adding the flour makes it a bit more like cookie dough.

The next step is to roll it into little balls. You may need to refrigerate it for awhile to do this, but it will be tough to do because the heat from your hands will melt the butter a bit. roll the truffles in ground cinnamon.

Put Cinnamon to roll the truffles in into a small bowl. Scoop up a small amount of the butter mixture, briefly roll it in your hands, then drop it into the bowl, and continue rolling it in the bowl. I prefer a ball about 3/4 of an inch across.

Store in the refrigerator when done.

Nut Butter Snow Balls
from Grain-Free Foodies

.

INGREDIENTS:

1 cup almond butter
1/2 cup ground almonds
1/4 tsp Stevia
1 tsp vanilla extract
cinnamon, ground cardamom (optional)
pinch of salt

Combine all ingredients in a medium-sized bowl and mix thoroughly. Test for thickness by forming a ball to see if it holds its shape as desired.

For nut butter balls, pull off a piece of dough and roll into a ball about 1 inch or more across. Roll the ball in chopped almonds and set aside, continue until all the dough is rolled.

These are best stored in the refrigerator.

Almond Butter Muffins
from GAPS Guide

2.5 cups ground almonds
1/4 cup softened fat (ghee, coconut oil, lard)
3 eggs
Stevia to taste

Mix ingredients well. Use more or less ground nuts to achieve porridge-like conisistency. Grease your baking pan. Put mixture in. Bake 300 F for about an hour. When knife comes out clean, the bread is ready.

Coconut Oil Candies
adapted from Kelly the Kitchen Kop

1/2 cup coconut oil
1/2 tsp Stevia
1 tsp vanilla
1/2-1tsp sea salt

Soften coconut oil, mix all ingredients together. Spread into shapes on parchment paper or melt mixture and pour into candy molds.