Once upon a time these three lovely children lived with me, at my house – mostly because I gave birth to them, and they were mine. Slight family resemblance between the three of them! Later they left me and got married. I don’t want to discuss that. Ha, ha. At least they all still within the region, so it could definitely be worse.
Anyway, this picture is one of many that are all similar in style. It’s a “first day of school” shot. We all have those, right? This one happened to be the first day of Kindergarten for my youngest, the first day of grade two for Kate (your friendly neighbourhood tea lady!), the first day of grade five for my oldest, and the first day at a new school for all of them. Hence the looks of trepidation.
How does this relate to a food blog? Well, imagine kindergarten, plus twelve grades of school, times two snacks and a lunch, times three kids. I’m not even going to do that math. Suffice it to say – that’s a lot of food! Also (don’t tell anyone) I “may” have continued to pack lunches for my youngest while he lived at home and went to college, and I “may” have made him hot, fresh muffins a lot of mornings. Maybe. While I know that squares and cookies aren’t health food, at least when they’re homemade you know what’s in them, you can control portions, and you know they aren’t full of preservatives. Also, it’s most cost effective to make them yourself, especially if you have some go-to recipes that are basic, easy, and quick. It happened more than a few times that I thought I was ready for the next day, only to check, and someone – be it husband or child – had eaten the last of the snack items. Seriously, people??? It got so that I would label things with notes such as – “Do not cut! For lunches!”, or “Do not dig a square out of the middle of this pan!!”, and “I need six of these left for the morning.” You say a lot of things as a mother you never thought you would. 🙂
This recipe is quick and easy. It doesn’t have many ingredients, and having made it this week, it works just as well as an allergen free recipe. Here you go!
1/2 cup butter or margarine (whichever you tolerate the best)
3/4 cup sugar (1/2 brown, 1/2 white)
1/2 tsp. vanilla
1 chia egg (1 tbsp. ground chia seeds, 3 tbsp. water – soak to form a gel)
3/4 cup white rice flour
1/4 cup sweet sorghum flour
1/4 cup brown rice flour
1 tsp. xanthan gum
1/2 tsp. baking soda
1/2 tsp. salt
3/4 cup Enjoy Life miniature chocolate chips
Combine butter, sugar, vanilla and chia egg. Mix well until blended. Add in the rest of the ingredients. Spread in a greased 8 x 8 pan.
Sprinkle chocolate chips evenly over top. Bake in 375* oven for 1 or 2 minutes, until chocolate chips start to melt. Pull out of the over, and run a knife through the chocolate chips, creating a swirl. (This is not an exact science. Just….swirl things around.) Bake for 20 minutes more, until firm and the edges are browning. Cool and cut into squares.