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Wholly Canadian Blog

Thursday, May 29, 2014

“Baby Cakes”--Cookies for the Whole Family

 

baby cakes wholly canadian cookies gluten free

These cookies are so wonderfully suited for the whole family. They are free of all common allergens (egg, dairy, gluten, and grain), and also sugar free!

Nutrition:

Grains & Babies:

Weston Price Foundation recommends that babies refrain from grains until at least a year (note: molars can be an indication of readiness for grains) because babies do not have  sufficient digestive enzymes to digest grain. This enzyme, amylase, necessary to digest grains, is generally produced after baby is a year. Historically, babies were not fed grains until at least a year. Interesting how North American conventional practice encourages grain as the first food, and but then also has so many adults with gut issues.

 Quinoa is a pseudo-grain.  It does not have the same allergenic properties that grain has, and is more similar to a seed. This is why it makes it a perfect carboydrate to give to baby prior to introducing grains.  "Quinoa is the food that most resembles mother’s milk.”" According to Dr. Duane Johnson of the University of Colorado, if human beings were forced to eat only one food, quinoa would be the one to choose.  It is a complete protein and contains all nine necessary amino acids for growth and development. In addition to protein, quinoa contains starchy carbohydrates, dietary fiber, phosphorus, magnesium and iron.  Amazing!

 So go ahead, and try these cake-like cookies for your whole family!  They are densely packed with nutrients (omega fatty acids, healthy saturated fats, amino acids, protein, complex carbohydrates, antioxidants, iron,etc) , and offer a  wonderful pick-me-up snack for that craving.

 And the best part: they are Wholly Canadian & Fair Trade. Every single ingredient.  Did you know quinoa is grown in Canada?  Find it your local health store, and enjoy the thought of supporting local farmers with every bite!

 

Ingredients:

  • 1 cup cooked Canadian-grown quinoa
  • 1/2 cup cooked Canadian-grown beans. Most beans will work, so you choose!
  • 1/2 cup unsweetened applesauce
  • 3 TB of fair-trade shredded coconut
  • 3 TB Canadian-grown flax (2 TB flaxmeal & 1 TB whole flaxseed)
  • 2 heaping TB of fair-trade coconut oil
  • handful of locally-grown dried fruit
  • handful of locally-grown blueberries, fresh or frozen

baby cakes ingredient pic wholly canadian

 

 

 

 

 

 

 

 

 

Step 1: Soaking. The day before (12-24 hours)

Soak at least 1/2 cup of quinoa. Pre measure your quinoa so you will know how much water to add later.

Soak at least 1/2 cup of beans.  

You can skip step 1 & 2 for the beans if you buy canned beans. But not only are they prepared in a unwholesome manner and more expensive, but they most likely contain BPA from the can.

Soak them separately in glass containers. I always soak more so that we can use them for other meals.

Add a splash of apple cider vinegar (generally 1 TB per cup) & a dash baking soda to each soak.

Soak each for 12- 24 hours to remove phytic acid. 

Phytic acid is the protective barrier around the beans, that prohibits complete digestion of minerals and also produces bloating and gas. Once removed via soaking,  beans & grains become digestible for our bodies.  Employing this historical practice is a must for wholesome nutrition.

 

Step 2: Cooking beans & quinoa

soaking beans wholly canadian quinoa

Strain & rinse beans.

Strain & rinse quinoa

Simmer beans for at least 2-4 hours (depending on how old your beans are, i.e. older beans take longer to cook)

Cook quinoa according to directions.  Add water according to the measured pre-soaked quinoa. 

 

Step 3: Putting it all Together

Preheata oven to 350 degrees

Grind 2 TB of flax into flax meal. (Or you can just use 2 TB of pre-ground flax meal)

Cut up dried fruit into manageable pieces

In your food processor add:

  • 1 cup quinoa
  • 1/2 cup packed-down beans
  • 1/2 cup unsweetened applesauce
  • 3 TB shredded coconut
  • 2 TB of ground flax meal
  • 1 TB of whole flaxseed
  • 2 heaping TB of coconut oil. (If you have an efficient food processor you may not need to melt this prior to adding it. I don’t, to save a step)

Process this until all ingredients until you they are well mixed

Allow ingredients to sit for 10 minutes for flaxmeal to gelatinize with other ingredients

Fold in bite-sized dried fruit. (This gives texture for your baby and encourages them to learn to chew)

{Optional} Gently fold in blueberries. If you using frozen, make sure they are still in a frozen state so they remain intact.

Use a cookie scoop to shape cookies.  Makes 15 small cookies.

Bake for 22- 25 minutes. Depending on what type of pan you use and if your berries are frozen.

 

 

Notes: 

As this recipe makes about 15 cookies, I usually double it and freeze half of them.

They will last about 6 day in the fridge.

 

Posted by Wholly Canadian at 12:10 PM

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