GuacaMayo

GuacaMayo is Clay's new favorite dip which consists of smashed avocados, mayo (We like The Ojai Cook's Lemonaise at Central Market or Wheatsville), lemon, salt and pepper. It makes a great dip for Beanitos!

DIY Cereal - Blueberry and Cherry Oat Cereal

This is a fun one to make with the kids because they can create their own cereal. I adapted this recipe from Chef Alain Braux's book, Living Gluten and Dairy Free with French Gourmet Food. My husband and I went to hear him speak at BookPeople recently. 

Here is the basic recipe, but make it your own by browsing the dried fruit and nut aisles of the bulk section or even your pantry shelves. Be sure to use gluten free oats if you have a gluten intolerance. I like to keep mine in a big container with a scoop. I got mine at Zingers hardware. 


Blueberry and Cherry Oat Cereal


Get your big mixing bowl out and let your kids stir all the ingredients together. I always think that getting them involved makes cooking together more fun and cuts down on protests at meal time. 


Cereal Mix
bag of gluten free rolled oats
buckwheat flakes or similar cereal
1 cup pecan pieces
1 cup sunflower seeds
1 cup pumpkin seeds
1 cup dried blueberries
1 cup dried cherries


Add-ins
honey
2 oz. soy, almond, hazelnut, rice or coconut milk
1 Tbsp. soy or coconut yogurt
1 Tbsp. fish oil or flax seeds


Other ideas: dried apple, cinnamon, walnuts and vanilla yogurt or shredded coconut and dried pineapple, macadamia nuts and mango yogurt


For hot cereal add 1/2 - 1 cup cereal mix with the milk and yogurt and heat in a toaster oven for 10 minutes or eat cold once the cereal has absorbed the liquid. I also think it might be good to bake the cereal for a short time in the oven and add in the yogurt or milk. Try it out and feel free to share your versions!

Snow Ice Cream

We're so excited we have a chance to try this out today!!!


Snow Ice Cream Recipe
Substitute vanilla almond milk or vanilla rice milk as a dairy-free alternative


Have fun out there!

Homemade Play Dough

Clay is a big fan of play dough. His construction trucks move it around. We roll it out, cut out "cookies" and put them on baking sheets or put it in muffin tins for cupcakes. Sometimes we use googly eyes to make little creatures or just have fun making tracks with plastic animals or his truck tires. 


At his preschool the parents take turns each month making play dough for the class. Each month it is a different color. Some of the moms have added glitter or cinnamon, vanilla, almond or peppermint extract. You can even use old birthday candles for the cupcakes. **Just be cautious if your little one is still at the play dough eating stage!


Homemade Play Dough


1 cup flour
1/2 cup salt
2 tsp cream of tartar
1 cup water
1 TBSP canola oil
food coloring
Optional: glitter, peppermint, vanilla, almond or cinnamon extract


1. In a mixing bowl combine oil, water and food coloring. Set aside.
2. In a sauce pan combine the flour, salt and cream of tartar. 
3. Add the liquid to the dry mix slowly to combine the ingredients until it is smooth. 
4. Cook over medium heat using a wooden spoon to stir until it forms a ball. Add the extract or sparkles either during this step or before it has cooled. 
5. Let cool. 

Hot Chocolate Shortbread Cookies - Gluten-Free and Dairy-Free suggestions

We made these for a playdate and I thought I would share the recipe. 


Hot Chocolate Shortbread Cookies
Adapted from Hot Chocolate Shortbread: Parents Magazine, March 2010

2 cups all purpose flour or King Arthur Gluten Free Multi-purpose Flour
1/3 cup instant hot chocolate powder or cocoa powder
1/4 tsp. salt
12 Tbsp. butter, softened at room temp or Earth Balance shortening sticks (non-dairy option)
1/2 cup sugar, brown sugar (use honey or maple syrup for a less refined option)
1 egg at room temperature
Pamela's Gluten-Free Vanilla Frosting Mix & frosting bag and tip or a ziploc with a corner cut to squeeze out the frosting (you will need an extra 2-4 tbsp butter or Earth Balance Shortening Sticks and 2 Tbsp vanilla almond milk)


1. Preheat oven to 350. 


2. Line a 9 X 13 baking pan with aluminum foil and spray with cooking spray or line with a Silpat silcone mat. 


3. In a medium bowl combine the flour, salt and hot chocolate powder or cocoa powder. 


4. In in mixer with a paddle attachment (or a handheld mixer) cream together butter and sugar and beat on high until fluffy (about 3 minutes). 


5. Add egg and then flour mixture slowly until combined. 


6. Using an icing knife or something flat spread the mixture on the baking pan so that it is even and thick enough for a cookie. Rinse the knife with water in between spreading the mixture to keep the mixture from sticking to the knife. 


7. Bake for 30 minutes and watch to make sure they don't burn. Transfer to a cutting board and slice into 3/4" pieces and then cool before adding frosting. 


8. Top with frosting dots and let dry before storing. 


Serve with a cold glass of vanilla almond milk. We lucked out and grabbed some hydroponically grown strawberries (the last ones picked before the freezing weather) from Markley Farm at the farmers' market.