Dr. Seuss Day

The Littles' preschool celebrated Dr. Seuss' Birthday on March 2nd, so we did, too!



We had green eggs and ham (er, turkey),











and the preschool had green egg-shaped cookies with green frosting. Another challenge!

I couldn't use food coloring, so for the nice green color I used liquid chlorophyll.

It was Silly Sock Day, too!

This is what I sent with my kids:













DR. SEUSS' GREEN EGG COOKIES

1 cup brown rice flour
½ cup sweet white rice flour
½ cup tapioca flour
½ cup sugar
1T guar gum
1 ½ tsp baking soda
1 ½ tsp baking powder
1 tsp salt

 ⅓ cup water
½ cup oil
1 tsp vanilla
1 T liquid chlorophyll

 Mix dry ingredients. Mix wet ingredients. Gradually add dry ingredients to wet, kneading if necessary. Shape into eggs and bake at 350 for 20 minutes.













I am not going to post my frosting recipe, as it still needs a LOT of work!

Muppins

UPDATE: WARNING!! THIS POST MAY NOT BE CORN FREE. I have decided to leave it up for all of our GF/CF and not Corn Free friends. 

ORGINAL POST:
When my son was younger, he called muffins "muppins" and the name stuck. This morning I made muffins from gluten-free Bisquick. There was no recipe for muffins on the box, so I made my own:

BISQUICK MUFFINS

1 box of gluten-free Bisquick

2 cups rice milk

2 eggs

2 T canola oil 

1/3 cup sugar

Combine ingredients and spoon into a muffin tin. Bake at 350 for 15 minutes. 

These were very white and light in texture and flavor. They will go well with any type of topping. And with no gluten and no casein, it works well here. I did have a small reaction to the xanthum gum (or my coffee??). But, for now, at least it will remain on the menu for our weekly Sunday Muppins.

UPDATE: The reaction seems to have been from the xanthum gum. Though xanthum gum is made from the black mold found on vegetables, the "vegetable" most commonly used to grow it is corn. Soon, I hope to have a corn-free, homemade recipe for Bisquick. Check back soon. 

After you make the muffins, you can make donuts with this quick and simple method:

Image Courtesy of: www.amazon.com

Rice Grits

On a whim at Wal-Mart, I decided to purchase Arrowhead Mills' Rice & Shine Rice Grits. We ate them this morning, and they were a big hit! Easy to make (though they do need constant stirring) and no sweetening required to make it palatable. Just add some salt and canola oil and you're good to go.

Not knowing how much I would need for our family, I made too much for breakfast. But all was not lost, as these make great leftovers, not like the congealed mass that corn grits turns into. The kids gobbled up the rest at snack time.

This recipe does not meet most paleo standards, but it is kosher, gluten-free, casein-free, corn-free, and Feingold approved.

Now we embark on the journey of learning how to make our own.

Here's the recipe I used for 9 people with enough leftovers for snack:

RICE GRITS

1 box (which was 1 qt) of Arrowhead Mills' Rice & Shine Rice Grits
2 tsp salt
3 T oil
12 cups of water

Place all ingredients in a large pot. Cook on medium/high heat, stirring constantly, until desired thickness.

Photo courtesy of: www.amazon.com