At our Waldorf school’s Parent-Child class, the daily snack kids make is whole wheat rolls, which are eaten with freshly churned (shaken in a jar with marbles) butter. When the rolls come out of the oven and we sit down to give “blessings on the meal,” fresh organic apples are cut as well. The teacher was open to us substituting a gluten-free recipe until we came to the realization that you don’t knead GF flour, which defeats the pedagogical purpose of children getting involved in the tactile experience of moving their hands in the dough.
So we decided that we’d just bring our own GF rolls. At first I brought in yeasted rolls like those at school, but they looked nothing like the nice, round wheat rolls. I decided that for a mama (and maybe her son) with Candida issues, I might as well avoid the yeast and instead make more of a mini-muffin. Since we don’t have anyone with a nut allergy in class, I’ve started using almond flour to make these less carby, empty calories. Here is the recipe I’ve hit on that I think works.
- 2 cups flour — I used almost a cup of almond flour and the rest a mixture of brown rice, millet and arrrowroot
- 1 T baking powder
- 1 tsp baking soda
- 1 tsp xanthan gum
- 1/2 tsp salt
- 1/2 cup coconut oil and olive oil mixture per your preferences (or go with butter if you can tolerate it)
- 1/2 cup coconut milk (not low-fat)
- 2 eggs beaten (organic, preferably pastured from a farm)
- 1 T sucanat (or rapadura, date sugar or maple sugar)
- 1 tsp molasses
- 1 tsp ground flax
Mix the wet ingredients together with a mixer and then add to the dry mixture
Bake at 350 degrees for 8-12 minutes
Makes 30 or so mini muffins
I didn’t try using cup liners and allowed my food to touch the evil Teflon, so I don’t know about the sticking factor with cup liners.
My son wanted to make “heart cookies” again. Although this was not cookie dough, we did have some success after I froze the dough. They weren’t exactly pretty, but they made the kid happy. Cooked them 6-8 min.