I received an email last weekend from someone who has our book and also has a toddler about the same age as our twin boys (who are 15 months now). She was asking about snacks to take on outings and play dates. I replied to her and mentioned the obvious for us: green smoothies, nori, rice cakes, fresh fruit.
The other morning I was baking my Chewy Chocolate Chip Cookie recipe (on page 326 of our cookbook) to snap the needed photo for a guest blog post I was writing. You can view The W.H.O.L.E. Gang blog to see that post and our recipe. Diane has a wonderful gluten-free blog that I encourage you to check out. W.H.O.L.E. = whole healthy organic living everyday! Quite catchy and creative!
The boys were helping me by sniffing ingredients, tasting little pieces of medjool dates, emptying the baking drawer, practicing with the wire whisk, etc.
After I put the cookies in the oven to bake, I realized they couldn't eat them because the cookies contain chocolate. This is not a food that I would like to introduce quite yet, we'll give that one a few years! Feeling particularly inspired, I whipped up a batch of cookies perfectly designed for a toddler, though mommies and daddies might like them too! They came out perfect the first time!
Gluten-free, dairy-free, egg-free, soy-free, nut-free, sugar-free!
But certainly not taste-free! My boys loved the cookies! They had a perfect texture, not too hard nor too soft, perfect for little hands and mouths.
If you would like substitute ground nuts for the sunflower seeds I am sure that would work just fine. I would suggest almonds, cashews, or hazelnuts. Of course you could add mini-chocolate chips in place of the raisins if desired.
1 cup raw sunflower seeds, finely ground (equals about 1 1/4 cups ground)
1 cup brown rice flour or sorghum flour
1/4 cup tapioca flour
1 teaspoon cinnamon
1 teaspoon baking powder (I used our corn-free baking powder)
1/2 teaspoon guar gum or xanthan gum
1/4 teaspoon sea salt
1/3 cup grapeseed oil or melted coconut oil
1/3 cup grade B maple syrup
2 tablespoons applesauce
1 teaspoon vanilla
1/4 to 1/2 cup chopped raisins
Preheat oven to 350 degrees F.
Grind the seeds in a food processor, coffee grinder, or the dry container of the Vita-Mix (which is what I use). Place them into a large bowl with the flours, cinnamon, baking powder, guar gum, and salt. Whisk together well.
In a separate bowl or liquid glass measure whisk together the wet ingredients (oil, syrup, applesauce, and vanilla).
Add the wet ingredients to the dry. Add the chopped raisins. Whisk together. Then continue to mix with a wooden spoon until the dough thickens, another 60 seconds or so.
Roll dough into 1-inch balls and place onto a greased cookie sheet. Gently flatten each ball with the bottom of an oiled glass.
Bake for about 15 minutes. The cookies won't brown on top but will on the bottom. Cool on a wire rack.