well, summer break is over and i think everyone here had a good time. the kids had friends over almost everyday, we had a friend visit from germany, there was lots of swimming, popsicle and ice-cream eating, we joined a produce co-op, planted a garden (eli’s favorite thing, i think) and made lots of origami when it was just too hot to go outside. as much as i’m going to miss eli, i am glad to be getting back into a routine. i also know that the start of school means cooler temperatures are just around the corner. it’s been ridiculously hot and dry this summer.
summer squash quick bread
2 over-ripe bananas, mashed
1 medium sized summer squash (zucchini or yellow), grate on small holes of box grater. i lay mine in a clean dish towel and wring out the liquids
1/2 c. oil
1/4 c. coconut sugar (this bread is not very sweet, if you like it sweet add more sugar)
1/4 tsp almond extract or 1 tsp vanilla
3 large eggs
1/2 c. brown rice flour
1/2 c. sorghum flour
1/4 c. millet flour
3/4 c. tapioca starch or starch of choice
2 tbs cocoa powder
1/4 tsp baking powder
1 tsp baking soda
2 tsp cinnamon, opt.
1 tsp salt
1/4 c. chocolate chips
1/4 c. walnuts, opt.
preheat to 350
mix the bananas, oil, coconut sugar, almond extract and eggs in a bowl. in a separate bowl sift the dry ingredients together. add the dry ingredients to the wet ingredients and gently mix. fold in zucchini, walnuts and chocolate chips.
line a bread pan with parchment paper. bake bread for 50 minutes and then test to see if done. if not bake 10 more minutes or until done.
the other day i borrowed a book from the library called raw energy. since my children are always hungry i need snacks that are both healthy and filling (also gluten, dairy and mostly sugar free). gah! it’s been too hot here to turn the oven on any more than necessary, i had/have high hopes for this book. i tried one of the snack recipes yesterday, eli ate one and said, “good, but i don’t want any more” and elsa took one bite scrunched her face and said “uh-uh”. really they weren’t that bad. this mango parfait we had for breakfast also came from that book. it’s super easy and delicious.
gluten free rolled oats
unsweetened finely shredded coconut
milk of choice
prepare the night before.
in a wine or parfait glass add a layer of oats (a couple tbs), then add a layer of shredded coconut and finally a layer of mangoes. repeat. then top with milk of choice just to cover. cover glass and set in the fridge over night.
in the morning when you take it out sprinkle a little cinnamon on top. enjoy!
last night we had a circle dinner. it consisted of a spanish tortilla, scones and peaches. i made it into a little math lesson and had the kids decide how many equal parts we should divide everything into. we ended up with the tortilla divided into 8th, the scones divided into 4th and the peaches divided in half. then we talked about how they were getting 1/8 of the tortilla and 1/4 of the scone. they loved it! and they ate it up. for the tortilla i followed the basic recipe and added some steamed kale to the egg mixture. just be sure to squeeze out the excess water and chop it finely.
gluten free scones
1 cup brown rice flour
1/2 cup gram flour (chickpea)
1/2 cup tapioca starch
1 tsp guar gum
1/2 tsp salt
2 tbs palm sugar
1 tbs baking powder
5 tbs coconut oil, solid
1/2 cup raisins
milk of choice
whisk together all the dry ingredients in a medium sized bowl. break the coconut oil up into small pieces. (mine was liquid so about an hour before making i measured it and put it in the fridge. every so often i would stir it so it would be in chunks when hardened.) add coconut oil to flour mixture and work in with fingers until evenly distributed. in a measuring cup gently whisk egg, add milk to equal 3/4 cup. add to flour mixture and mix just until blended. batter will be thick. split dough in half. make them into round disks about 1/2 inch tall. cut into quarters and bake about 20 minutes or until golden.
since i am fairly new at gluten free baking none of these recipes are tried and true. we really enjoyed this one. A LOT. if you try one of the recipes on this site let me know how it turns out. good or bad. i’d like to know.
the kids have been sick all week with a stomach bug, which i’m sure is the result of a very fun but busy weekend. eli had it the worst. so, after 48hrs of eating nothing but a few slices of an apple and drinking tons of water, i knew he would need something soft on his tummy today. i was inspired by nonna joan over at baby bites and two rotting bananas that were sitting on the counter, i was going to make muffins. i went and asked elsa, who was in her room mixing up stuff in her play kitchen (seriously), if she wanted to help. of course she did!
right as we were putting the muffins in the oven eli came leaping down the stairs and yelled “i’m all better! i can walk better! i can talk fast! and i can draw!” then elsa said “eli! we made these muffins so you could get better!”
45 minutes later…….
“mom! these are awesome!”
feel better banana muffins
¼ cup oat flour (gf oats ground in food processor)
¼ cup coconut flour (shredded coconut ground in food processor, will still be grainy)
¼ cup tapioca startch
1¼ cup brown rice flour
1 tsp guar gum
2 tbs flax meal
3 tsp baking powder
½ tsp salt
2 tbs agave syrup (more if you want sweeter muffins)
6 drops liquid stevia
1 cup hazelnut milk, you can use whatever kind you like
¼ cup olive oil
2 mashed bananas
in a large bowl whisk all dry ingredients together. in a medium sized bowl mix together all wet ingredients. add the wet ingredients to the dry. mix until no dry is visible. do not over mix. the batter may still look slightly lumpy and that’s ok. fold in the mashed banana. pour into prepared muffin tins and bake 20 mins.
i’m sure you could use any flour you have on hand, i had some oat and coconut flour left over from the other day which is why i used them. may result in a different textured muffin though.
one of our favorite things to eat for breakfast is poha. the way i make it is similar to ki kheer. we call this poho because that’s what i used to call poha before i knew better, and now if i say poha eli will say “you mean poho”. so here is the recipe for poho.
1 1/2 cups milk, milk substitute
1 cup thick poha, rinsed and drained
1/2-3/4 cup ground almonds
ground cardamom to taste, opt.
ground cinnamon to taste
3 tbs sugar
heat milk in pan over med-low heat. let it heat almost to a boil. while milk is heating rinse poha and let drain. once the milk is hot add poha, ground almonds, cardamom, cinnamon,and sugar. let thicken on low for about 5 mins.
it’s been nearly a year since any of us have had a donut. the kids were in heaven this morning. they’re called tato-nuts because there’s mashed potatoes in the batter.