Baking with Preschoolers: Easy-Peasy Gluten-Free Overnight Cookies

                                                                                      

When my children were young, one of their favorite places to be was in the kitchen, helping me prepare meals and snacks.  Even though there might have been some additional cleanup…it was definitely worth it…for me and for them.

If you are looking for a simple cookie recipe with just a few ingredients, this is it.

If you are not great at measuring ingredients and, like me, you need a recipe that is very forgiving, this is it.

Overnight Cookies

You will need: 2 egg whites, 1/4 cup sugar, 1 cup ground almonds, 1 cup raisins, 1 large bowl, 1 mixer, 1 greased cookie sheet.

1. Beat egg whites in bowl till stiff peaks form. (Your little ones will LOVE watching how the liquidy egg whites turn to stiff cream)

2. Add 1/4 sugar and fold in gently.

3. Add ground almonds and raisins and fold in gently.

4. Drop by tablespoonsful onto the greased cookie sheet…I use a canola oil spray.  If you want a smaller cookie, use a teaspoon.

5. Place the cookie sheet in a 350 degree oven and bake for 5 minutes.  Turn off the oven and leave the cookies in at least an hour…or overnight if you wish. 

6. Makes about 1 1/2 dozen, more or less, depending on the size cookie you make.

  

This cookie is so easy to make and it always tastes delicious and it is so very nutritious.  Kids especially love the idea of waking up in the morning to cookies fresh out of the oven.  Because they are so healthy (and gluten free, come to think of it), you could probably let them have one or two with breakfast.

Happy New Year to All!

 

Cooking With Preschoolers

Cooking is one of the best activities for preschoolers.  It builds their self-esteem as they master tasks and skills, mixing and measuring the ingredients.  It teaches them about the foods they eat so they can make better food choices as they grow up.  It encourages them to try new foods as they prepare various recipes, expanding their food horizons.  Most importantly, they love to do it and cooking with your preschooler helps create a life-long parent-child bond.

Cooking with preschoolers is a passion of mine which is why my  new parenting book provides 100 child-friendly healthful recipes and 100 age-appropriate, eco-friendly craft projects, in addition to pinpointing 100 picture books every young child should hear.  The cooking experience is crucial because with each recipe your preschooler helps prepare, he gains confidence and competence and his sense of self-worth grows. 

What ingredients should we use?  The best that we can, of course!  If you are able to purchase organic, locally grown, in-season produce…I’d encourage you to do that…I believe such ingredients will add immense benefits to your entire family while creating a less damaging impact on our planet.   Organic or not, just make sure everything is fresh (check dates on dairy and other items…sometimes stores miss removing out-of-date stuff) and whether it is a snack or a meal, we want to provide low-fat, low sugar and high fiber combinations that are packed with nutrition.  It’s important that they taste good also.  However, taste is learned and we need to be careful of what we say and of our facial expressions when we are eating…many children develop food dislikes when they see a parent shunning a particular food. 

Cooking with preschoolers is a great time to teach proper hand washing procedures.  Make sure hands are washed before and during the food preparation process, especially if hands have touched raw meat or poultry.  And definitely exercise caution during the cooking experience…preschoolers should be pouring and mixing the ingredients in the bowls, not stirring the pot on the stove.  Any cutting with sharp knives needs to be done by the parent or other responsible adult.

I just came back from a wonderful week in New Hampshire…the New England fall foliage was at its peak…but the best part of the trip was the four days I spent with my two-year old grandson, Jeremy.  We walked down to the pond every day to see the ducks, skip pebbles over the surface of the water, and collect leaves of scarlet, gold, green and brown to use in craft projects.  He loved cooking in the kitchen…I’ve included one of the recipes below, along with the craft activity we did and the title of the story we read. If you’d like more story/craft/cooking ideas, you can go to the activities page of my website: http://www.positiveparentalparticipation.com/News.php 

CHILD-FRIENDLY HOMEMADE CHUNKY APPLESAUCE

You will need: 3 lbs tart cooking apples (peeled, cored and quartered), 1 Tb honey, 3/4 cup water, 1 pinch cinnamon or nutmeg, and a large saucepan with a lid.

  1. Combine the apples, water and honey in the pan, cover and bring to a boil. 
  2. Lower the heat and simmer till very soft and mushy, about 30 minutes.
  3. Sprinkle with a little cinnamon or nutmeg and serve hot or cold.
  4. Store in covered container in the refrigerator.  Use within a few days.  Makes about 4-6 servings.

The story suggestion for the above recipe is THE LITTLE ENGINE THAT COULD.  This classic tale of a little engine with a positive attitude helps preschoolers believe in themselves and encourages them to keep trying, even if they don’t succeed at first.  Jeremy loved the story…he is excited about all trains right now…when I finished, he said, “More book, Nanu!”

A container train with moving wheels is a craft project will enable your child to have a whole fleet of trains…if you both have the time and patience.   For each train car you will need: 1 clean quart-sized cardboard milk or juice container, construction paper, paste, scissors, markers and metal paper fasteners.  When we finished the train, two-year old Jeremy exclaimed, “My train, my train!”

  1. Depending on which train car your preschooler wants to make, cut the container appropriately (for example, for a coal car  – lay the container on its side and cut off the top).
  2. Cut a piece of construction paper to fit over the outside of the container and paste it in place.
  3. Cut out 4 wheels from another piece of construction paper and attach to the container with paper fasteners.  The wheels will be able to turn!
  4. Ask your child what the name of his train is (for example: Jeremy’s Express), and write the name on the side of the train.  Use the markers to add details to the train.

 For more cooking with kids in the kitchen ideas, check out http://kidsparties.about.com where Megan Cooley, kids’ parties and celebrations guide for about.com is hosting a blog carnival for the month of November.

3 top creative snacks for your child’s lunchbox

Sometimes as parents we have to be magicians in order to insure that our children pull out healthy snacks from their lunch boxes.  Whether your child goes to a daycare or preschool facility or is home with you, it’s important that he be eating healthy, nutritious foods…both at mealtimes and for snacks.

If the facility provides the snacks and meals, it’s crucial to find out what is being served.  And, if you are not happy, please don’t hesitate to make suggestions and, if necessary, band together with other parents to work towards upgrading the menus and ingredients used.

On the other hand, if you are providing the food that fills the breakfast plate, lunchbox and dinner table, you are in total control of what your child is eating.  This can be a daunting task…but it is wonderful because you can pick and choose the best ingredients and most healthful recipes.

Our children look forward to snacks…we can help fight the current trends of increased child-obesity, dental decay and juvenile diabetes by making those snacks high in nutrition and fiber and low in sugar and fat.

Here are three top creative snacks for your child’s lunchbox.  You and your child can spend some quality time together, making these simple, delicious and healthful treats.

I. PEANUT BUTTER BALLS

You will need: 1/4 cup peanut butter (or other nut butter), 1/4 cup honey, 1/2 cup non-fat dried milk powder, 1/4 cup shredded coconut, a large bowl and a cookie sheet lined with wax paper.

  1. Mix the first 3 ingredients in a large bowl until well-blended.  Then roll into small balls (about 1 tablespoon each).
  2. Roll the balls in shredded coconut and place on cookie sheet.
  3. Refrigerate for 15-20 minutes.
  4. Place uneaten balls in a cover container and store in the refrigerator for up to a week (although they won’t remain uneaten for that long).
  5. This recipe makes about one dozen balls.  You can double or quadruple the recipe quite easily.  To go in your child’s lunchbox: wrap one or two balls in waxed paper and then put in a small sandwich baggie.

II. LION’S CANDY

You will need: 1/2 cup peanut butter (or other nut butter), 1/2 cup ground sunflower seeds, 1/4 cup instant dry milk, 1 Tb honey, 1/2 cup finely chopped raisins (or dates or other dried fruit), 1/2 tsp cocoa (optional) and a large bowl.

  1. Blend together nut butter and ground sunflower seeds.
  2. Stir in dry milk, honey and dried fruit.  Mix well (with hands, if necessary).
  3. If the mixture is too dry, add some liquid milk; if too wet, add more dry milk.
  4. Form into teaspoon-sized balls.  If desired, roll in cocoa powder.
  5. Makes about 2 dozen balls.  Store in an airtight container in the refrigerator.  To send in your child’s lunchbox, wrap 1 or 2 balls in waxed paper and put in a small sandwich baggie.

III. RAINBOW VEGGIE STICKS WITH NUTTY DIP

You will need: Assortment of colorful vegetables such as green and red peppers, carrots, zucchini and celery (use your imagination), 1/2 cup almonds (or other nuts), blender or food processor, small container and a large container.

  1. Wash the vegetables and cut in sticks.
  2. Grind the nuts.  Add a little olive oil or canola oil if the dip is too dry.
  3. Store the cut vegetables in a covered container in the refrigerator.
  4. Store the nut butter in a small covered container in the refrigerator.
  5. To send in your child’s lunchbox, put an assortment of the rainbow-colored vegetable sticks in a small sandwich baggie and put a tablespoon of the nut butter in a small covered container.

Chef Ann Cooper, director of nutritional services at Berkeley Unified School District and co-author of Lunch Lessons, has great ideas about our children’s nutrition and offers tips on how to improve it: www.thelunchbox.org

You can also find more information about healthy living and nutritious eating at: www.betternutrition.com and www.deliciousliving.com.