“It’s a very old story…a legend about a sorcerer who had an apprentice…he was a little bit too bright, because he started practicing some of the boss’s best magic tricks before learning how to control them.” – the Narrator, Fantasia
In Fantasia, Mickey, the sorcerer’s apprentice, loses control over the spell he initiates and watches as the dancing brooms nearly flood the chamber. The scenario may seem familiar to people with celiac disease. Starting new recipes full of strange ingredients is like trying to enchant broomsticks – it may turn out a little differently than the picture in the book. Unfortunately, sometimes you have to be both the sorcerer and the apprentice and clean up the mess when your magical baking pan explodes.
Thinking of baking as magic is a great way to involve kids with celiac disease in learning to cook safe foods. Amaranth and arrowroot flour sound like ingredients to a medieval witch’s brew and acorn and almond flour like food for the princess’s talking animal friends. An apron becomes a wizard’s robe while a spatula becomes a fairy’s wand. Turn on sing-a-long tapes or ballet music and the kitchen is that much more interesting to your little magic-makers.
Okay, not every kid is going to buy it, but they may like this tasty, Fantasia-themed, gluten-free dessert recipe.
Mickey’s Magic Multiplying Brooms from Adrienne Berofsky’s 2000 The Disney Bakery
4 oz shredded coconut
8 oz semisweet chocolate morsels
¼ cup crispy rice cereal (according to the Grocery Guide, Barbara’s Bakery makes Brown Rice Crisps)
½ cup chopped almonds
16 wooden coffee stirrers or 4-inch bamboo skewers
- Preheat oven to 325º
- Toast the coconut on a baking sheet until just golden on the edges, about 5-10 minutes. Let cool.
- Melt the chocolate in a heat-proof bowl over a saucepan filled with an inch of barely simmering water. Stir till fully melted.
- Remove the bowl of melted chocolate from the heat, wiping the water from the bottom, and stir in the toasted coconut, cereal, and almonds with a rubber spatula until chocolate thoroughly coats everything.
- Spoon heaping teaspoons of the chocolate mixture onto a waxed paper-covered baking sheet.
- Stick the pointed sides of the skewers into the center of each chocolate mound.
- Place the chocolate brooms in a cool place until they harden.
Disney released Fantasia in 1940 – Mickey the Sorcerer’s Apprentice is over 60 years old! There’s a younger and hotter wizard out there right now whose fame, I bet, will last just as long. Do I even need to say the name? To make your witchcraft even tastier, try this recipe for Rosmerta’s Butterbeer – something we all know Harry Potter and his friends would love.
Rosmerta’s (Gluten-Free) Butterbeer from Mugglenet
1 cup club soda or cream soda
½ cup butterscotch syrup (see the Grocery Guide for gluten-free ice cream toppings)
½ tbsp butter
- Measure butterscotch and butter into at least a 2-cup glass. Microwave on high for 1 to 1 ½ minutes, or until syrup is bubbly and butter is completely incorporated.
- Stir and cool for 30 seconds, then slowly mix in club soda. Mixture will fizz. Makes 2 mugs.
What’s your favorite magically gluten-free recipe? And can you bring it to the theater when you go see the new Harry Potter?