Well, the glorious sun is melting our snow away today … hooray!! We did have some fun exploring and making snow ice cream with our mounds and mounds of fresh snow (+ our fair share of snowballs thrown in faces … how do boys never tire of this?). This super simple recipe for kids to make is sweetened with maple syrup and is really good with thick and creamy coconut milk. We’re more than ready for spring time weather, but if it happens to snow on us in March we’ll certainly be making this again.
MAPLE SNOW ICE CREAM adapted from this recipe from Teaching Mama
8 cups fresh snow
1/2 cup maple syrup
1 t. vanilla extract
1 cup milk (coconut, almond, or whole milk all work well)
Mix maple syrup, vanilla, and milk together and keep cool in the freezer (or set outside) while the kids collect fresh snow. Let the kids add snow to the maple syrup/milk mixture and have them stir until mixed (takes just a couple of minutes). Scoop ice cream into serving bowls. DONE. Easy and SO GOOD!
I absolutely love our backyard/forest when it snows. We always go on a search for animal tracks and usually after a few days of snow on the ground we can just peek out our back windows to see trails of tracks the animals have made. The pictures above were taken on a ridiculously cold day so we didn’t last outside very long and as I get older I don’t seem to tolerate the cold very well either. The boys also discovered that riding the zipline is super fun with a 2′ cushion of snow to land in.
What a fantastic first week of fall it has been. Last weekend we went apple picking, so baking with apples is fresh on the mind. We started off with an easy favorite … apple crisp! I used this recipe from Joy the Baker with a few changes. First I doubled the recipe to fit a 9×12 pan and used an almond flour/oatmeal blend for the topping. I also used brown sugar and honey for sweeteners and coconut oil to replace some of the butter.
APPLE CRISP / with spiced almond flour topping
6-8 apples peeled, cored and sliced
3 T brown sugar
3 T. honey
2 t. chinese five spice powder (or a blend of your favorite fall spices)
1 -1/2 c. almond flour
1-1/2 c. oats
3/4 c. brown sugar
1 t. chinese five spice powder
1/2 t. salt
6 T. butter, chopped
1/2 c. coconut oil
Preheat oven to 350.
Add apples and other filling ingredients to a 9×12 glass pan. In a medium mixing bowl stir together the almond flour, oats, sugar, spice, and salt. Use your fingers to combine chopped butter with the flour /oat mixture (or melt the butter and stir in).Mix in the coconut oil with flour/oat mixture. Spread the topping over the apples and bake for approx. 40 min.
GLUTEN FREE STRAWBERRY GOAT CHEESE SCONES adapted from this recipe from yummy supper.
These remind me of the really tasty scones I used to get at a little cafe in Boston when I worked in the Fort Point Channel - minus the gluten, cow’s milk, and loads of butter which I’m sure they were made of. Now that great organic strawberries are available, it’s the perfect time to savor their flavor and mixing in the goat cheese and coconut milk offers a little moister scone than you may be used to. Also, try this recipe with other berries throughout the summer.
I used pamela’s pancake and baking mix for this recipe (I use this flour as a special treat occasionally because of the price) but you could also substitute another flour blend or make one of you own. Here is great resource from Gluten Free Girl and the Chef for making your own Gluten Free flour mixes and another from Gluten Free Goddess.
2 cups pamelas pancake and baking mix
1 t. baking powder
1/4 c. sugar
1/4 c. honey
1/2 stick of melted butter
1/2 c. canned coconut milk
1/4 c. of goat cheese
zest of 1/2 lemon
1 cup of chopped strawberries
Set oven to 375 degrees.
Mix together the baking mix, baking powder and the sugar. In another bowl mix together the remaining ingredients except for the strawberries making sure the goat cheese is incorporated. Pour the flour mixture into the wet mixture and then fold in the strawberries.
Place small portions (roughly 2 tablespoons) on a baking sheet lightly coated with coconut oil, sprinkle lightly with sugar (optional) and bake for 10-12 minutes. This recipe makes about 25 mini scones.