Sunday, August 27, 2006
fun in the kitchen
While T & J were on vacation last week, they did some helping in the kitchen. One of their favorite things to do is open cans with the hand can opener. It's a lot of work for a 6 year old. But T actually tried a casserole that had stuff in it he doesn't normally eat (namely beans) after he opened the beans and put them in his casserole.
I decided to make organic vegan gluten free zucchini muffins (yes, they still have some taste!). When I told the kids we were going to undertake this project, T immediately went diving into the appliance cabinet to get out the hand grater and declared he wanted to grate the zucchini. J had gotten to grate (and eat) apples while she was at Occupational Therapy, and so T wanted the opportunity. It was all really feeling a lot like Tom Sawyer getting his fence painted since I had been planning on cramming the four zucchini in the cuisinart and being done with it. But they were very insistant that they should each get to do two zucchini, and neither shredded off any fingers, so all was ok.
J's Zucchini Muffins
1 c sucanat (or honey)
1/2 c flax seed flour
1 c brown rice flour
1/2 c corn starch
1/2 c tapioca starch
2 t baking soda plus 1/2 t unbuffered Vit C crystals (or a dash of lemon juice) OR 2.5 t baking powder
2 t cinnamon
1/2 t cloves (optional)
1 1/2 t xanthan gum
3/4 t sea salt
1/2 c pecans or walnuts, ground into flour (optional)
1/3 c canola or sunflower oil
1/2 c applesauce
1 t vanilla extract
1/2-1 c vanilla or plain rice milk
2 c zucchini, grated
1/2 c raisins (optional)
Mix together the dry ingredients. Add moist ingredients. Add enough rice milk to make the batter a muffin texture. Add in the zucchini and raisins (and if you didn't grind them up to hide them from your picky child, the nuts). Scoop into greased muffin tins and bake for 15 minutes (give or take) at 350. Makes about 24 muffins.
I decided to make organic vegan gluten free zucchini muffins (yes, they still have some taste!). When I told the kids we were going to undertake this project, T immediately went diving into the appliance cabinet to get out the hand grater and declared he wanted to grate the zucchini. J had gotten to grate (and eat) apples while she was at Occupational Therapy, and so T wanted the opportunity. It was all really feeling a lot like Tom Sawyer getting his fence painted since I had been planning on cramming the four zucchini in the cuisinart and being done with it. But they were very insistant that they should each get to do two zucchini, and neither shredded off any fingers, so all was ok.
J's Zucchini Muffins
1 c sucanat (or honey)
1/2 c flax seed flour
1 c brown rice flour
1/2 c corn starch
1/2 c tapioca starch
2 t baking soda plus 1/2 t unbuffered Vit C crystals (or a dash of lemon juice) OR 2.5 t baking powder
2 t cinnamon
1/2 t cloves (optional)
1 1/2 t xanthan gum
3/4 t sea salt
1/2 c pecans or walnuts, ground into flour (optional)
1/3 c canola or sunflower oil
1/2 c applesauce
1 t vanilla extract
1/2-1 c vanilla or plain rice milk
2 c zucchini, grated
1/2 c raisins (optional)
Mix together the dry ingredients. Add moist ingredients. Add enough rice milk to make the batter a muffin texture. Add in the zucchini and raisins (and if you didn't grind them up to hide them from your picky child, the nuts). Scoop into greased muffin tins and bake for 15 minutes (give or take) at 350. Makes about 24 muffins.
Labels: around the house, recipes
# posted by Elizabeth @ 12:40 PM 
