In my next life, I’ll be one of those Mom’s who has a ton of patience.
You know what I’m talking about. The kind of Mom who can tackle any project on Pinterest with her kids and never lose her cool.
Or the one who actually can relax while cooking with her kids.
Despite the fact that I love cooking, I find cooking with the boys extremely stressful – especially if it is something for the website or a cookbook.
My 7 year old’s need to “fluff” the flour while he’s pouring it (and thereby sending an unknown amount on the counter meaning I have to test the recipe again to make sure it actually works) is enough to make me lose my cool. (And that’s when I’m not a pregnant mess.) And don’t even get me started their capacity to spill ingredients with over-zealous stirring.
Yes it makes me feel terrible. And yes I know that as a good mom to boys I have to teach them how to cook. I was just kind of hoping we could put it off until they were in double digits and some of their raw energy had burned off a bit.
You can imagine my stress when I asked the boys what they wanted to learn in school and my 8 year old replied that what he wanted more than anything is for me to teach him to cook and to let him help with website recipes.
Inside I’m like “Noooooo….ask for a trip to Epcot instead. Tell me you want me to take you to Egypt to see the pyramids. (At least I don’t feel bad saying no to that one.) Or Pennsylvania to learn about chocolate and the Amish. Anything that doesn’t require my daily patience in the kitchen.”
You see, he doesn’t just want me to teach him how to make kid-friendly food that’s easy. (I can handle teaching him how to make grilled cheese or french toast.) He says he wants to be a “chef” like me (Can I get a collective laugh on that one?) when he’s older and says needs to start learning now. And little brother wants to come along for the ride.
There is a reason Alex is nicknamed the commander – he’s darn near impossible to say no to. He has the persistence of a 2 year old and a demeanor so sweet that when he gives you that look he’s almost impossible to resist. The kid knows how to get what he wants.
For the last month he has (not so) gently been prodding me to let him start helping me with website recipes. And every time I come up with a reason why not today, I feel like a heel.
Finally, I ran out of excuses. And I’m happy to say I only lost my cool a little. And we only had to start over once.
The boys and I made these last week, and oh my were they yummy. As in the whole batch was gone in 24 hours yummy.
They are the perfect not-too-sweet dessert. (That can be made sweeter for the little guys by the addition of whipped cream.) Or they can be breakfast. Your call!
Here are just a few highlights:
- 100% Gluten-free
- Vegan & Vegetarian Friendly (with no weird ingredients for those who aren’t!!!)
- Photos of EVERY Recipe (know how great your food’s going to look)
- Nutritional Data for EVERY Recipe (feel great knowing you’re feeding your family great tasting food that’s also healthy and packed with protein and amino acids)
- WEIGHT WATCHERS POINTS for EVERY recipe
- Every recipe has options to make it egg free and/or dairy free!
- Absolutely DELICIOUS recipes that are over the top good (ultimately, what you really want is great tasting food that doesn’t leave you feeling deprived)
- My BIGGEST COOKBOOK EVER jam packed with more than 85 recipes
(By the way, for those of you who aren’t gluten free this ebook will most likely be released in a month or so in a separate edition once I rework the recipes and test them on friends and family.)
- 1 1/2 cup milk of choice
- 1 ½ tablespoons lemon juice
- ¼ cup coconut oil, melted OR canola oil
- 1 flax egg OR 1 beaten egg
- 1 teaspoon vanilla extract
- ½ cup gluten free flour blend
- ½ cup toasted Quinoa Flour
- ¾ cup gluten free yellow cornmeal
- ¾ cup cooked Quinoa
- 1 tablespoon coconut palm sugar
- 2 teaspoons lemon zest
- 2 teaspoons baking powder
- ¼ teaspoon baking soda
- ½ teaspoon salt
- 1 ½ cups chopped strawberries
- 2 tablespoons strawberry preserves
- ¾ cup canned coconut milk, chilled in the refrigerator overnight (OR heavy cream)
- 2 teaspoons vanilla extract
- 1 tablespoon confectioner’s sugar
- Preheat oven to 400 degrees.
- If using a flax egg combine 1 tablespoon ground flax seeds with 3 tablespoons warm water. Set aside.
- In a small bowl combine milk and lemon juice and set aside for 5 to 10 minutes to curdle. Whisk in oil, (flax) egg and vanilla.
- In a separate bowl combine flours, cornmeal, quinoa, palm sugar, lemon zest, baking powder, baking soda and salt. Make a well in the center and whisk in milk mixture, mixing until just combined.
- Spoon into 12 well greased muffin cups (you may line them to avoid extra oil) and bake for 10 to 12 minutes, until soft but not runny.
- Meanwhile, warm strawberry preserves and toss with sliced strawberries.
- If using coconut milk, open can and scoop out only the thick cream. (Reserve the rest for another use.) Place a medium bowl (or the bowl to your stand mixer) and add vanilla and confectioner’s sugar. Whip until the consistency of whipped cream. (Alternatively, you can beat heavy whipping cream to make whipped cream.)
- When the corn cakes are done, carefully use a teaspoon and press a hole in the center of each muffin, about 1/3 way down. (You can also use a cupcake corer to do this.) Spoon strawberry mixture into each indentation. (Reserve the rest of the strawberry mixture for topping.) Return to the oven and cook for 7 more minutes.
- Place the warm pan on a cooling rack for 5 minutes and then remove from the pan and allow them to cool for another 10 minutes. Serve with remaining strawberry mixture and whipped cream.