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Baking With Babies Recipe Rhymes Series: Apple Orange Celery Salad

2 Feb

This salad was a common dish on the table when I was growing up, especially with roast beef on Sundays, and it’s one of my favorites.  The flavors blend well enough and the fruits make enough juice that no dressing is necessary.  It’s also ridiculously simple, so this rhyme is quite short, but fun to sing.  That, of course, makes it that much more fun to eat.

The tune for this one is from a Korean children’s song called 동, 동, 동대문 (Dong, Dong, Dongdaemun).  If you want to hear it, this link has an embedded video of kids performing it.

Apple Orange Celery Salad:

An apple, orange, and stick of celery
An apple, orange, and stick of celery
Chop them up and mix them in a bowl –
A salad, so yummy!

Baking With Babies Recipe Rhymes: French Toast

1 Feb

Did this one yesterday with Caterpillar.  “A measured cup” is simply one cup.  There is a “normal” and a vegan version of the rhyme.  If you do the vegan version, use a very ripe banana (no green, all yellow, with a few brown spots), and make sure to mash it well.  Use cow milk if that’s what you do or (if you are like me) whatever non-dairy milk you prefer (almond, coconut, rice, hemp, flax, whatever).   Cinnamon and vanilla are to taste, and cook on a medium-low heat, greased skillet until the slices are brown and flip easily.  This should do about eight slices of (possibly gluten-free) bread.

I can’t eat milk or eggs, so I use the vegan version and eat something high-protein  – bacon or sausage on the side, or peanut butter on top.  Ooh, I should try this with cashew cream!

To the tune of “Twinkle Twinkle Little Star”:

“Normal” version-

Crack an egg and beat it up,

Add milk from a measured cup,

Cinnamon, vanilla too

Mix it all until you’re through.

Dip some bread in, then you can

Fry the slices in a pan.

 

Vegan version –

One banana all mashed up,

Milk poured from a measured cup,

Cinnamon, vanilla too

Mix it all until you’re through.

Dip some bread in, then you can

Fry the slices in a pan.

 

 

Brazil Nut Anytime Cookies (gluten free, egg free, dairy free, paleo, vegan)

26 Jan

So, I can’t eat anything almond right now.  I apparently overdid the almond flour and almond milk over the holidays, and now my body is sensitized to them (stupid leaky gut. . .).  Almond milk was my favorite, but I’ve been playing with hemp, rice, hazelnut, sunflower, cashew, coconut and any other different kinds of non-dairy milks, so that’s not too bad.  I did miss the recipe for “Anytime Cookies” from the Eat Like A Dinosaur cookbook by Paleo Parents (I highly recommend that book to any parents who want to cook healthy foods with their kids or for anyone dealing with gluten sensitivities, regardless of age).   Unfortunately for me, a lot of their recipes for “sweets” use almond flour.  At a friend’s suggestion, I adapted the recipe for use with Brazil nuts instead of almonds.

Please note that I am not vegan (I can’t have milk or eggs, but I eat meat), or paleo (I eat plenty of different grains), nor do I have issues with gluten myself (I’ve got friends who do), but I like that this is a fairly simple and extremely healthy, guilt-free cookie.  The dough is excellent to snitch on before baking (my daughter asked me to dish up a bowl for her to eat with a spoon, which I had no qualms about).  The cookies are quite tasty when cooled, but they don’t taste very sweet when they are warm from the oven, so wait before you pass judgement.

So, without any further ado, here is the recipe for:

Brazil Nut Anytime Cookies (gluten free, egg free, dairy free, paleo, vegan)

  • 3 packed cups ground Brazil nuts (around 20 ounces, I’d guess?  I forgot to weigh them, but it took all of one 1 lb bag and part of another)
  • 1 apple
  • 1 ripe banana (all yellow with a few brown spots is ideal)
  • 1 tbsp vanilla
  • 1/2 tsp salt
  • 1 tsp baking soda
  • 1/2-1 cup raisins, chocolate chips, coconut flakes, whatever (optional)
  1. Preheat oven to 350.
  2. Grind and measure your nuts, put the measured ground nuts in a bowl.  To grind the nuts, put them in your blender and whiz them around for a while.  You may need to scrape the edges a few times to keep things down by the blades.  The finished texture should be somewhere between the mealiness of almond flour and the creaminess of peanut butter, with some chunks of nuts floating around (don’t worry about them; they add texture to the cookies).
  3. Core and slice the apple, peel and slice the banana, and put both into your blender, and add the vanilla.  Blend until smooth.  If the apple and banana don’t give enough mass for your blender to work with, add some of the ground Brazil nuts to help it work (but not all of it; you want some of the Brazil nut stuff to stay floury and chunky).
  4. Add the salt and baking soda to the ground nuts and mix well, breaking any clumps of baking soda (mine clumps, anyways).
  5. Mix the wet and dry ingredients together, then stir in your optional add-ins, if desired (dark chocolate chips are our favorites).
  6. Measure out spoonfuls on to a parchment paper lined cookie sheet, and gently press them down, either with a spoon or a fork.  They don’t melt flat like traditional chocolate chip cookies, so you need to give them a little help to be the right shape.
  7. Bake for about 10 minutes (plus or minus about two minutes depending on your oven, altitude, etc.).
  8. Take out when they start to turn brown on the edges, and let them cool on the baking sheet before removing to a plate.
  9. Enjoy!

Sweet, Sweet Avocados

4 Dec

I like avocados.  They have saved so many desserts for me now that I can’t have milk anymore.  Oh, and the things I’ve been making them into are SOO much easier to make than their dairy-and-egg-laden counterparts.  Take this for example: vegan eggnog.  I use honey instead of the agave, and skip the rum, but I love, love this recipe.  It tastes better than most store bought eggnogs, and it is so easy to just throw everything in a blender and, TA-DA!  Veggnog! 

Having seen how successful avocados could be in sweet treats, I wanted to experiment with them some more.  Thanksgiving presented an opportunity to invent a chocolate pie, and avocados were a key ingredient.  Here is what I came up with:

Chocolate Pudding/Pie Filling

  • 1 bag chocolate chips
  • 1 can coconut milk
  • 2 avocados
  • 2 bananas
  • 1 tsp vanilla
  • a dash of salt

Put half the can of coconut milk and the whole bag of chocolate chips into a blender and blend until they melt together (this may take a minute or so for friction to warm everything up enough).  Add the remaining ingredients and blend until smooth.  Pour into serving dishes or a prepared pie crust and chill.  Enjoy!

 

Just a couple of nights ago, I happened to have shelled, roasted pistachios in my kitchen, and an avocado, and I wanted to see what would happen.  What happened was this:

Tasty Pistachio Pudding (Vegan, Gluten-Free)

  • 1 very large avocado (or two small ones), chilled
  • 1 can coconut milk, chilled
  • 1/4 cup honey (more or less to taste)
  • 4 oz. shelled, roasted pistachios
  • (optional spices – nutmeg, cinnamon, vanilla, to taste)

Put the coconut milk, honey, avocados, and spices together in a blender and blend for about 20-30 seconds, until everything is mixed and creamy.  Add the pistachios and blend briefly to chop them up a little bit (5 seconds max; you want to leave chunks). 

Enjoy immediately, or chill for later!   Makes a great frozen dessert, too, but you have to let it soften a bit after taking it from the freezer.

 

I plan on making a mint-chocolate-chip ice cream next.  One of the beauties of avocados is I get the attractive green color without food coloring!  (except in the Veggnog, in which the avocado is diluted enough to merely give a soft yellowish tint)