Posted by Tikva Adler
Azuki beans already have a somewhat sweet flavor. For this reason, they are used in many Oriental desserts, including red bean cake and mooncake. I developed this recipe so that my toddler + I can share healthy snacks that are wheat-free, sugar-free, AND delicious. They are chewy and hold together well so they don’t make a crumby mess, and they make very tasty (and adorable) tiny-sandwiches. The flavor is sweet and satisfying. Recipe and more serving ideas below!
About the beans:
Azuki beans are a small, reddish bean with a sweet flavor. They are highly regarded for their nutritional and healing properties in Oriental medicine. To prepare dried azuki beans, first let them soak overnight. Rinse, and boil for 1 hour or until soft but still firm. Drain and leave to cool.
AZUKI BEAN BISCUITS
5 cups rolled oats
2 cups azuki beans (cooked + cooled)
2 cups sweet potatoes (cooked + cooled)
pinch of salt
– In a large mixing bowl, lightly mash the beans + sweet potatoes together with a fork.
– Add all other ingredients and mix well.
– Form tiny (2-inch wide) biscuits onto a greased baking tray.
– Bake at 350 degrees for 10-15 min
(makes about 36 baby-sized biscuits)
Fun serving ideas:
– Cut biscuits in half and make little sandwiches or mini-burgers
– Top them with tomato slices, fresh basil, and a drizzle of olive oil
– Use them to scoop salsa or dips (a yogurt-dill dip would be good)
– They go well with anything buttery or cheese-like
– Top them with your favorite jam (pepper jelly would be awesome with these)
– Serve them with soup!
Posted in recipes
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Posted by Tikva Adler
Babies need snacks while you’re out and about, and preferably ones that make the least amount of mess possible (especially if you’re visiting friends who don’t have kids and aren’t accustomed to having bright red tomato sauce splashed all over their nice white couches… and carpets… and ceilings…).
We try to stay away from wheat, dairy, and sweeteners, AND we’re on a budget so we can’t just go out and buy fancy organic gluten-free snacky things (which are usually pumped full of so-called “healthy” sweeteners anyway). This means I have to get creative when it comes to packing snacks that will:
a) actually get eaten by a toddler
b) not spoil in the summer heat
c) not destroy someone’s house in 2 seconds
d) be extremely easy (and cheap) to make in the first place
I’ve been tinkering around with ingredients that we normally have around the house anyway, but today I had a stroke of genius… COOKIES! I NEED COOKIES!!… wait… I mean, super-healthy cookie-type-things! YES! Something yummy that my toddler can snack on without needing to be watched like a hawk, and will fortify her with protein + vegetables!
The recipe I developed requires only 4 ingredients, 5 minutes of prep time, and is so delicious that I keep snacking on them myself… I seriously can’t stop. The carrots are what really tie it all together, as they add a bit of sweetness and are just perfect with the peanut butter. Carrots have a lot of awesome health benefits too, as do the other ingredients: rolled oats, peanut butter, and eggs. Here is the recipe:
CARROT PEANUT BUTTER COOKIES
(makes about 24 baby-sized cookies)
3 cups rolled oats
2 medium sized carrots, grated or finely diced (approximately 1 cup)
4 eggs (or other binding ingredient)
2 large heaping spoonfuls peanut butter (approximately 4 tbsp)
optional dab of butter or oil (to make softer)
– Preheat oven to 350 degrees.
– Mix all ingredients together in a bowl + then roll out tiny (baby-sized) cookies onto a greased baking tray.
– Bake at 350 degrees for 15 minutes
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