banana oatmeal breakfast cookies

There is a whole lot of summer fun happening at the Rhodes' house, which is one reason I seem to find less and less time to spend blogging.  But this recipe is worth keeping in a safe place and sharing with others!

Rachel recently returned from a 6 day youth trip to the upper peninsula of Michigan.  It was so good for her to get away with her peers to serve God and deepen relationships, but it was also a good way for her to learn how to work around her food issues.  With a lot of detective work behind us, we've found that there are several foods that trigger IBS symptoms including table and fruit sugars, and corn.  She also seems to do best for now with a gluten and dairy free diet.  So we packed up a cooler and sent her on her way with foods she could easily grab and warm up.

Breakfast was a puzzle for me until we sampled this breakfast cookie recipe at our annual neighborhood Fourth of July party.  While waiting for a friend to send me the banana version, I made some with pumpkin and blueberries to send on her trip.  As you read this recipe, remember it came to me without any substitutions, so would be fine as is for those who don't need to make any.  We substitute coconut sugar for regular sugar because that seems to be much easier on Rachel's tummy, and of course use coconut milk instead of regular milk.  She enjoyed the pumpkin version, but this banana recipe just can't be beat!  We would have sent these, too, but an experiment with adding dark chocolate did not settle well for my daughter.  We're trying again today without the chocolate, and I'm enjoying the aroma of a freshly baked batch right now!!

Banana Oatmeal Breakfast Cookies

• 3 cups quick cooking oats (can use gluten free)
• 1/2 cup brown sugar (or coconut sugar)
• 1/2 cup milk (or milk substitute)
• 2 tablespoons butter, melted
• 2 eggs
• 2 teaspoons baking powder
• 3/4 teaspoon salt
• 2 teaspoons vanilla
• 3/4 cup mashed banana or about 3 bananas
• 1/2 cup chocolate chips, raisins, or dried cranberries - optional (I think adding any fresh berry would be wonderful, too!)

1. Mix all ingredients together and stir well.
2. Drop by the spoonful onto greased sheet or mini muffin tin.
3. Bake at 350 for 10 - 20 minutes depending on size of cookie.
4. Enjoy!

at the extreme risk of sounding like a commercial

Our family is loving Zipzicles!  There are some great recipes on their website.  We've tried pureed frozen cantaloupe (which my kids won't touch but somehow frozen makes it different), and the Spinach Surprise.  So much better than the dye-filled and artificially flavored alternative! 

candied nuts

A friend served these nuts at a party this week, and they were so delicious I asked her for the recipe.  She makes them in her stir crazy popcorn popper!  Since we only own an air popper, I tried them in a saucepan on the stove top today and they turned out great.  They make a nice GFCF treat with the extra advantage of getting nuts into otherwise picky children--a little protein with the sugar.  If you want to reduce the sugar to 1/3 or even 1/4 cup (along with the water), I think the recipe would still work.

Candied Nuts
1/2 c. sugar
1 t. cinnamon
1 C. nuts (walnuts, pecans, almonds--FG stage 2, etc.)
1/8 c. water

Melt ingredients on stove top or in stir crazy popcorn popper until sticky crystals begin to form.  Spread on waxed paper and let dry.  Store in airtight container.

oatmeal packets

Oatmeal.  Nothing sticks to your ribs quite like it.  What a great breakfast for kids who otherwise get hungry, um, about 5 minutes after they are done.  These make-ahead packets are healthy and frugal, not to mention yummy!  For each, measure dry ingredients into plastic containers or ziplock bags.  It makes a huge bowl so I will probably halve the recipe next time around.  The varieties are endless, but I can't replicate the tiny eggs hatching into candy dinosaurs that my oldest kids still pine after.  Maybe someday I'll add some sprinkles for a special surprise.

Cherries and Cream Oatmeal  (otherwise known as Eric's Oatmeal)
1/2 c. quick-cooking oats
handful of dried cherries (the original recipe calls for 1/4 c. dried blueberries)
2 t. nonfat milk powder (I used Organic Valley)
1 t. brown sugar
pinch of salt (I leave this out)

Maple and Brown Sugar Oatmeal
1/2 c. quick-cooking oats
1 t. nonfat milk powder
1 t. brown sugar
1/2 t. ground cinnamon
pinch of salt
If desired, you can also add 2 T. chopped pecans.
After cooking, add  maple syrup to taste

To prepare packet:  Use ziplock bags or small plastic containers and add ingredients.  When ready to eat, add 1 1/4 c. boiling water, or 1 c. water and microwave on high for 1 1/2 min.  Stir vigorously for 30 sec.  Packets can be stored in airtight containers for up to 4 weeks.