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Allergen-Free Halloween Treats

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Check out these ideas for allergen-free options for the little ghouls and goblins this Halloween!

For trick-or-treating:

  • Look for allergen-free Halloween candy varieties in grocery stores. Store allergen-free treats away from other items to reduce the risk of cross-contact.

  • Provide prepackaged cut fruit or applesauce.

  • Give out nonfood treats, such as stickers, pencils, or small games.

  • Let everyone know you have allergen-free items by participating in FARE’s Teal Pumpkin Project.

For celebrating at home or at parties:

  • Ask in advance whether any of your guests have food allergies. If they do, make sure to have options that are safe for them to eat, and consider serving allergen-free foods only.

  • Provide utensils for each item to reduce the risk of cross-contact.

  • Use the recipes below to make delicious allergen-free treats! Decorate them with allergen-free frosting on the brownies or sprinkles in the popcorn to make them look more festive.

Fudgy Brownies
Servings: 12

2 ½ tablespoons ground flaxseeds
6 ½ tablespoons water
7 tablespoons vegetable shortening
1 cup gluten-free all-purpose flour
¾ cup granulated sugar
10 tablespoons + 1 teaspoon cocoa powder
1 teaspoon baking powder
¾ teaspoon xanthan gum
¼ teaspoon salt
1 ¼ teaspoons vanilla extract

Step 1: Preheat your oven to 350°F. Grease a 9x9 pan with cooking spray.
Step 2: In a small bowl, mix the ground flaxseeds and water. Set aside.
Step 3: In a microwave-safe bowl, melt the shortening. Set aside.
Step 4: In a mixing bowl, add the gluten-free flour, sugar, cocoa powder, baking powder, xanthan gum, and salt. Mix well.
Step 5: Add the melted shortening, flaxseed mixture, and vanilla to the mixing bowl. Mix to form a thick and sticky dough.
Step 6: Press the batter into the prepared pan and bake for 15-20 minutes or until the edges and top are crispy. Let the brownies cool before cutting.

Kettle Popcorn
Servings: 6

½ cup popcorn kernels
2 ¾ teaspoons granulated sugar
2 ¾ teaspoons vegetable oil
½ teaspoon kosher salt

Step 1: In a large saucepan over high heat, add the popcorn kernels, sugar, and oil. Carefully cover the pan with foil and shake the pan over the heat until the kernels stop popping.
Step 2: Remove the pan from the heat, take off the foil, and sprinkle the popcorn with the salt.
Step 3: To prevent the popcorn from sticking together as it cools, spread it out on sheet pans.

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Celebrating National Native American Heritage Month

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