happy belated valentines day post!

A time for love, a time for sharing, and a time for sharing the love with those you love. I can't think of a better way to do all that then to get cooking together. We made these delicious grain free, almond cranberry upside down cakes for our valentines breakfast this year. Yummy!

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 John surprised me with these beauties. 

 He never forgets the golden rule for a cook.....taste, taste, taste.

Teaching his little brother why cooking is so much fun!

healthy gluten-free oatmeal raisin cookies (no sugar)

I just love cooking with my children. Maybe I am re-living some of my childhood vicariously through them. I never got to cook in my house growing up. Well, does making rice-crispy treats once count? Even though I didn't have a Mom that liked cooking or making messes in the kitchen, funny enough I turned out to love both. I always feel like anything is possible in the kitchen. There is so much learning and creativity that goes on and the end result is always right around the corner to enjoy. There are so many opportunities to make mistakes and try again. I enjoy the fact that even mistakes can taste so good. I love that the only judge is yourself.  And all the time and effort you put in to create your masterpiece is fully experienced and gone in one bite, not taking up any space in the home and leaving the studio (or kitchen) ready for  the next creation (or meal). It is a daily practice that fills my heart with joy to share with my children. I think through this practice of creating and consuming the piece of art there is a letting go that takes place. For the moment is all we have and a beautiful and delicious meal created together with our own hands is all we can ask for.

Healthy Gluten-free Oatmeal Raisin Cookies

(great for dessert or a snack)

1 1/2 C raisins 

1/2 C crispy cashews 

1/4 C coconut flour 

1/3 C finely shredded coconut flakes

1/2 C butter 

3/4 t stevia 

2 T maple syrup

2 t gf vanilla extract

2  egg

2 C soaked rolled oats

2 C gf flour (I used sorghum) 

1 t baking soda

3 t cinnamon

pinch salt

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Preheat oven to 350. Put parchment paper down on a cookie sheet. Coarsely grind cashews in a food processor. Cream the cashew with the flour and butter. Add the stevia, maple syrup, vanilla, and eggs. Move mixture to mixing bowl and add the milk, oats, baking soda, cinnamon and salt. Combine thoroughly. Spoon onto cookie sheet, Bake until just golden. You might want to make a double batch because they will go quickly.