So we began our Christmas countdown with our 1st advent activity:
Pumpkin Cookies! The kiddos love to help measure and taste the ingredients. We made a couple batches: one with whole wheat flour (in the back row), and another that can be gluten-free. I was impressed with the gluten-free version…they tasted great. I substituted the wheat flour with the gluten free cookie lady, Jeanne Bayse’s gluten free flour mixture. I mixed up a big mixture large enough to have on hand for our next gluten-free baking adventure.
Here’s the recipe:
2 sticks of butter
1/2 c turbinado sugar (i found mine at smith’s)
1 egg
1 tsp vanilla
1 can pumpkin puree
1 c rolled oats
1 tsp baking powder
1 tsp cinnamon
1/2 tsp salt
1 c chocolate chips
2 1/2 c whole wheat flour
Bake at 350 for 15 minutes
For the gluten-free batch, I combined:
3 c brown rice flour
1 1/2 c sweet rice flour
1 1/3 c tapioca starch
2/3 c cornstarch
1/2 c navy bean flour (i used garbanzo bean)
1/2 c almond flour (meal)
1/2 c sorghum flour
1/2 c potato starch (not flour)
(the mix makes 8 1/2 cups of gluten free flours, I simply took 2 1/2 cups of it…)
Though it took a while to get going, grower to feed, diapers to change, and a motherly break-down moment…but we enjoyed our first advent activity!
Do you like that cookie book?
I haven’t had time to make any cookies out of it yet, but we love the pictures.
But I’ve got to make lots of cookies soon (and I have lots of those books that I need to sell
).
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