This spring I’ve had a fascinating class every Tuesday in which we are privileged to observe a counseling session via live video feed. I learn as much about myself as I do about therapy during these times. Since the class is in the middle of the afternoon every Tuesday I have to find someone to hang with the munchkins. My friend Lori has been kind enough to do this many many weeks this spring. This has included such feats as picking the kids up from my school, learning how to install my car seats in her car, somehow convincing the 2 year old to take a nap, and changing and extremely wiggly one year old (not without incident…there was the time that the diaper change was taking place on the master bed and the bed bouncing toddler managed to bounce right onto the poo diaper that has just been removed. Ew. Glad I missed that one…).
14 April 2008
The other day my friend brought us over a treat–little almond butter balls with puffed millet in them. She inspired me to try to recreate the Morning Peanut Butter bars that our local gluten free cafe The Flying Apron makes but as little balls rather than bars.
I’m trying to find more kid friendly things to eat as well as things that are better for me than chocolate or starchy snacks. This is a good sweet treat that is satisfying. I’m still tweaking the amounts, so feel free to play yourself. (Update, I went by Flying Apron later in the afternoon and bought a Morning Peanut Butter bar to compare. They have a lot more mix-ins. Not more ingredients just more densely packed peanut butter. My recipe is now updated to have more “stuff” because it helps with the stickiness and with the sense of too much peanut butter…although both ways are yummy).
Peanut Butter Sticky Balls
1 cup crunchy salted peanut butter (or unsalted. I am, sadly, a salt fiend but unsalted would probably taste a little healthier)
1 cup gluten free rolled oats
1/2 cup unsweetened shredded coconut
1/4 cup raw sunflower seeds
3/4 cup raisins or golden raisins
1/4 cup maple syrup
1 Tbsp brown rice syrup (or you can probably sub another liquid sweetner)
1/2 tsp vanilla
1/4 tsp ground cinnamon
Put oatmeal and coconut in the blender to chop up a bit finer. You might want to chop the sunflower seeds a tad as well. Dump and scoop everything into a medium bowl, stir and mix, and then roll into little balls. Place in the fridge and let sit for half a day so the oatmeal absorbs some of the moisture of the peanut butter. You can eat them right away too. We did.
Also, you might prefer to store them in the fridge depending on the season and how warm it is where you are. This makes 18 or so little balls.
6 April 2008
I’m still in the thick of applying and interviewing for a fall internship. Hopefully I’ll nail tomorrow’s interview and the search will be over. To be honest, I have only completely thrown myself into one application so far–my top choice–and hopefully i will get the position because just getting my resume, application, AIDS/HIV training required of all WA state health service peeps has taken up a lot of my free time. My reading for classes just hasn’t been happening the past couple of weeks. And my menu plan hasn’t really happened. I’m kinda tired of having to be gluten free these weeks. It is time consuming. My blood sugar keeps doing crazy things. I miss my old snacks. I got cross-contamination at a restaurant meeting friends from out of town. I’ve gained weight since going off gluten. (I needed some back but now I’m getting worried it’ll keep on coming on). And I’m busy. It is tough to keep up with all the things I need to keep up with and eat well. Tonight I opted for baking over studying so that as I hit another full week I’ll have some happy snacks. But then I worry that I’ll be eating too much starch, so I also made a big bowl of salad to have handy in the fridge. And apples. And peanut butter. Someday I’ll figure all of this out a little more.
Hopefully next week I’ll be back on track with menus and a new recipe. And if not, hopefully I’ll be okay with that.
12 March 2008
It’s been a long day full of children who refused to nap. And, oh, they so needed one and mommy as well, so I’ll get right to the recipe. These are my favorite biscuits, though, and the fact I’ve had some success makes me eager to post. This is my GF version of a recipe in Bread Alone by Daniel Leader and Judith Blahnik. This is a book of great European style (read takes 14 hours to make) yeast bread recipes which tragically my husband never fully succeeded at no matter how many weekends he devoted. He later learned the reason–all the temperatures are off. However, the biscuits are a quick bread so no worries. The secret to their addictive flavor is caramelized onions. Mmmm. And they were still tasty after a turn in the toaster oven days later. Sadly, I forgot to take pictures. I’ll have to add them later since I’ll certainly be making more of these.
This is my first attempt so if anyone has advice for tweaks feel free to pass them my way.
Rosemary Drop Biscuits
7 tbsp chilled butter 1 medium onion, chopped
2 tsp chopped fresh rosemary
2/3 c sorghum flour
2/3 c brown rice flour
2/3 c tapioca flour
2 1/2 tsp baking powder
1/2 tsp baking soda
1 to 2 tsp xanthan gum
1/2 tsp salt
1 cup cold buttermilk
Melt 2 tbsp of the butter in a skillet, then add the onion and cook over med-high heat for 3 minutes. Add the rosemary and continue cooking for around 3 minutes more. Remove from heat once the onion is quite soft and turning a golden brown. Drain well then cool completely.
Preheat oven to 450 degrees.
Mix the dry ingredients in a large bowl then cut in the butter. (I used Mary Frances’s technique of grating the butter in which she got from Kate at Gluten Free Gobsmacked). Work the mixture until it resembles course crumbs. Then add in the cooled onion mixture, working it in thoroughly. Pour in the buttermilk and egg and stir it just enough to form the dough. (My dough was thinner than I expected but I worked out fine.)
Drop dough by heaping tablespoonfuls or whatever size makes you happy onto an ungreased baking sheet. Bake about 12 to 15 minutes and serve immediately. WARNING: high risk of eating them all in one sitting.
12 March 2008
Alright all you brilliant gluten-free bakers out there. My little friend Judah is having his first birthday on Saturday. He’s going on an elimination diet to hopefully find out what is bothering his skin, which is going to be very good for him but complicated birthday cakey goodness. Can any of you come up with a cake recipe that doesn’t have gluten or dairy or eggs and probably not coconut or pineapples or anything we aren’t certain about?