This little missy had her first food today! More on that soon:)
Here are some recipes that have been in heavy rotation here at the Hunt house:)
Chunky Crunchy Granola from Simply in Season cookbook (my very favorite)
3 cups rolled oats
1 cup whole wheat flour
1/4 cup brown sugar 1 1/2 tsp cinnamon
1/2 tsp salt
1/4 tsp ground ginger
Mix together in a large bowl. Make a well in the center
1/4 cup oil
1/4 cup honey
1/4 cup milk
1 1/2 cup raisins, other dried fruit or nuts ( I wait to put raisins in until after I cook the rest).
Pour into the well. Mix thoroughly, making sure all loose flour has been incorporated. Spread into 9x13 in pan and bake in preheated oven at 300F, stirring every 10 minutes, until light brown, 50-60 minutes. Store in airtight container up to a week; also freezes well.
Apple & Oat Breakfast Cake from the online workshop Whole Food Kitchen by Heather Bruggeman
Ingredients:
1 cup rolled oats
1 1/4 cups all purpose whole wheat flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
2 teaspoons cinnamon
2 eggs
1/2 cup honey
1/4 cup sucanat
1/2 cup coconut oil, melted (or butter)
2-3 apples, chopped (save 1 to slice across the top if you like)
1/2 cup walnuts, chopped
1 cup milk (or non-dairy milk)
2 teaspoons vanilla
Topping:
1 tablespoon sucanat 1/4 teaspoons cinnamon
Directions:
preheat oven to 325° F lightly grease an 8x8 glass pan
1. In a large bowl combine flour, oats, baking powder, baking soda, salt, cinnamon. 2. In a mixer combine until creamy, coconut oil, honey, sucanat, vanilla, and milk. Add
eggs, mix for another 30 seconds or so. 3. Slowly add dry ingredients to the wet, mix just until combined with each addition. 4. Next, add the chopped apples and walnuts, mix well. Pour into prepared pan. 5. If you chose to reserve one apple slice and arrange over the top. Sprinkle with a bit of
cinnamon and sucanat. 6. Bake for 45-55 minutes. Cool completely, then serve.
Tasty Rice and Beans from the online workshop Whole Food Kitchen by Heather Bruggeman
Ingredients:
1 tablespoon coconut oil
1 teaspoon cumin
1 teaspoon chili powder
1 medium onion, diced fine (or shallots)
1/2 of a green pepper, diced
3 cloves garlic, minced
1/2 - 1 teaspoon sea salt
1/4 teaspoon black pepper
1 cup long-grain brown rice, soaked overnight, rinsed and drained
2 cups water
1 tablespoon tomato paste
3 cups cooked pinto beans
Directions:
1. Heat coconut oil in a medium sized pot. Add cumin and chili and sauté for a few seconds (not too long!). Add onion, green pepper, salt and black pepper, cook until veggies are soft. Add garlic and cook for another minute.
2. Add rice and stir well to coat. Next,add the water and tomato paste, bring to a boil. Simmer on low heat until all of the water is absorbed (40-50 minutes).
3. Once cooked, add cooked pinto beans and stir gently to combine, with a fork.
Play doh
1 cup all-purpose flour
1/2 cup salt
2 teaspoons cream of tarter
1 cup water
1 1/2 tablespoons oil (vegetable or canola)
Food coloring, as desired
Directions:
1. In a 2-quart sauce pan, whisk together the flour, salt and cream of tarter. Add the water and oil and whisk until smooth. Add desired food coloring. (Keep in mind that the color will get slightly darker after it's heated.)
2. Place pan over low heat and cook and stir until it thickens and forms a ball (about 5 minutes for a single recipe). When it's impossible to stir and looks like a bug sticky lump, it's done! :)
3. Turn out onto the counter or a mat, scraping pan clean with a spatula. Knead the warm dough a couple times, and place in a loosely-covered container to cool. (Or, let the kids play with it right away!) Store in a sealed container or ziplock bag when not in use.
Jen
Remember these little puddle jumpers?! They were 2 years 4 months here. Awwww.
