Wednesday, June 17, 2009

Healthy Times Maple Arrowroot Cookies

Because of my daughter's multiple food sensitivities, it was hard to find a packaged cookie that would be safe for her to eat. Luckily, Healthy Times makes a delicious cookie that is free of most allergens. Healthy Times was founded in 1980 by Rondi K. Prescott. At the time, Rondi was a young mother looking for products that did not contain refined sugars, preservatives or artificial additives. Rondi had studied nutrition at Colorado State University for her own satisfaction than for any career goal. When her daughter, Lorissa, was born, Rondi found that there were no products on the market that met her ingredient standards. In fact, sugar, salt and preservatives were listed in most of the baby foods on the market at the time. Being a natural cook who seldom followed a recipe, Rondi developed the first all natural teething biscuit for her baby using whole grain flour, unsulphured molasses and natural vanilla.
Today, Healthy Times products are made from organically grown ingredients, no preservatives or artificial additives. Healthy Times is the only exclusive organic baby food company providing mothers with products that are USDA certified organic, certified kosher by OU, and addresses baby’s allergies by offering wheat free, dairy free, soy free products for sensitive babies. The products are also supplemented for baby’s healthy growth and development, and recommended by pediatricians and hospitals.

My daughter loves the Maple Arrowroot cookies and they are perfect for an older infant or toddler. The maple flavor is soy, dairy and wheat free. The vanilla flavor is soy and wheat free. No palm shortening is added and they use only organic safflower/sunflower oils. I love these cookies also and since I am on the same diet as my daughter, I eat these cookies right along with her! I love that they are organic and are free from refined sugars, added salt and preservatives.

Healthy Times products are available to discerning parents throughout the United States and internationally in both Natural Food Stores and Conventional Super Markets.

INGREDIENTS: Organic Whole Oat Flour, Organic Barley Flour, Organic Evaporated Unrefined Cane Juice, Organic Cold Pressed Safflower Oil and/or Organic Sunflower Oil, Organic Unsulphured Molasses, Arrowroot Flour, Baking Soda, Natural Flavors, Aluminum Free Baking Soda, Mixed Tocopherols (Vitamin E). VITAMINS AND MINERALS: Calcium Carbonate, Vitamin A (Palmitate), Niacin (B3), Electrolytic Iron, Zinc, Riboflavin (B2)

1 comment:

  1. Fellow gluten free blogger,

    I'm staring a carnival blog as a one-stop shopping place for gluten free information. A blog carnival is like a magazine of articles that gets published on a schedule. Every 3 months (I hope it catches on so that we can do this more often – at least monthly), bloggers submit an article related to the GF lifestyle from their blog. The submission will be combined with all others onto 1 carnival page, which will include links to each participant’s article on their own blog (so you retain the rights to the post, and your trademarks stay intact). We can all take turns being the host blogger (if you are interested in hosting, let me know!). We hope that we can all learn from each other and introduce our readers to other gluten free sites out there.
    If you’d like to see a sample carnival, check out http://allergickid.blogspot.com/2009/06/living-with-food-allergies-blog.html.

    Joining the community of contributors is a great way to get more readers to your blog. It's easy to do. Just follow the below link and fill in the quick form linking one of your best blog posts to the carnival page. Topic areas will include recipes, tips, research, advice/support, etc. Your post will be posted along with contributions from other GF bloggers.
    http://blogcarnival.com/bc/submit_7356.html

    The deadline for the next carnival is July 25, 2009. Be sure to let your readers know about the first carnival. It'll be posted on August 1st at http://thefoodallergycoach.blogspot.com/.

    Looking forward to reading your post,
    Kim

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