Keeping kids happy and occupied on cold, rainy days - when they should be swimming in temperate local lakes and drying within minutes only to jump back in the water - is a challenge to say the least.
As I sit to write this column, bundled in wool and contemplating turning on the heat, I am compelled to share with you one of one of our favourite family pastimes - and a practical "go to" when summer days aren't so sunny.
Everyone in our house likes to bake. From very early on, helping mom or dad dump flours, scoop honey and crack eggs has been a big hit with our girls.
Not only do they feel engaged and satisfied by the domestic achievement, the connection built making bread with dad, or cakes and cookies with mom, is a foundation for all good things to build upon. When it comes time for discipline, to be trusted with responsibility, or simply being asked to participate in helping around the house, experiences that come from something like working together in the kitchen with a parent who is present and loving will pay off tenfold.
One of my treasured recipes for nasty weather and antsy fingers is so tattered and stained with butter and rings of tea that I wish I could share a photo of it with you!
Those who know me will appreciate the name that accompanies these tasty treats: Hippie Cookies. They are a hearty snack perfect for making into bars and adding to kids' lunches, taking on a hike, or dropping off to a new mom who could benefit from the good fats, calories and touch of sweetness.
I love making these with the kids because of the long list of ingredients and flexibility of being able to add and subtract pretty much anything you wish outside of the core recipe.
We use gluten-free flours in our home, so you may wish to follow the recipe as I've modified it, or simply use a fresh whole wheat or spelt in its place. Try to use organic where you can.
HIPPIE COOKIES
2 cups butter
2 cups sweetener (brown sugar/coconut or maple syrup/honey/agave (slightly less agave as it's sweeter)
4 cups flour (we use a combo of brown rice, sorghum and coconut)
1 tsp xantham gum (omit if you use wheat flour)
3 cups pure oats or substitute flaked quinoa
2 tsp baking powder
1/3 cup flax seeds
1/3 cup sesame seeds
1/3 cup sunflower seeds
2 cups pecans
2 cups shredded coconut
2 cups chocolate chips
1 cup raisins or dried cranberries
We also like to add hemp seeds and peanut butter from time to time.
Preheat oven to 350F. Cream butter, sweetener and eggs together. Stir next set of ingredients together and add to first. Mix in pecans, coconut, chocolate chips and raisins. Mixture will be very thick and dry. Roll balls and flatten on a cookie sheet or press into the pan in one big square and cut bars. This "dough" will not spread while baking, so make sure the thickness you have is what you want. The thinner the dough, the tastier they will be! Aim for a quarter to half an inch. Bake for 15 minutes. These freeze well. Makes six dozen. Peace, man.
Kirsten Andrews offers Simplicity Parenting workshops and courses throughout the Sea to Sky Corridor. Visit www.SeaToSkySimplicityParenting.com and Facebook for more information or email her at [email protected].
