Baking with my 3 year old requires patience and letting go. You have to experience it with all your senses, and plan to make a mess. Little ones love to help, it is a lesson for both and a wonderful way to grow and understand together. How does your child think? How do they process sequential events? How do you create a bond of trust?
Listening and sharing builds a strong foundation of confidence and self-esteem in a child. It enhances a loving relationship, sets ground rules for the future, and a creates a beautiful moment of togetherness. Cooking and baking together instills the very foundation of caring for the self, nurturing a love for healthy eating and wholesome creations. I have so many warm memories of baking with my Grandmother and my Mother. When I put together a few ingredients, the taste and the smell of them remind me of their love.
I found this recipe for oatmeal cookies in my search for an allergen free dough, it is also adaptable for gluten free. The best part is you can eat it raw, because no matter how many times you say, "Don't eat the dough!" They do it anyway....
Vegan Oatmeal Cookies
1 cup quick cooking rolled oats
3/4 cup unbleached all-purpose flour (gluten free: rice flour, almond flour)
2 teaspoons baking powder
1 teaspoon baking soda
1/4 teaspoon sea salt
Combine the dry ingredients and set aside.
3/4 cup safflower oil (vegetable, canola, or flax seed oil)
1/4 cup pure maple syrup
1 teaspoon vanilla extract
1/2 teaspoon molasses
1/4 cup dried fruit, nuts or seeds
Add the wet ingredients to the dry, dough will be crumbly. Fold the dried fruit, nuts or seeds. Using your hands, roll tablespoon-size scoops of dough into balls. Press down on the balls to flatten the tops. Bake cookies on a parchment paper lined baking sheet for 15-20 minutes, or until lightly browned. Cool cookies completely, they will be crumbly.
Get creative with add-ins of your choice; chocolate chips, and finely shredded coconut. The texture of these cookies add a nice crunch to a cup of yogurt or fruit too.