It’s been nearly 3 months since we’ve posted. I know I know, complete dereliction of duty.
It’s not that I have nothing to say. I actually have a lot to say – about parenting, politics, social media, the world – I just choose not to say it. And truth is, I haven’t been doing that much of interest these past months.
It’s not that I haven’t been busy – it’s more than things have been fairly run of the mill. I planted a garden that got mostly eaten by the animals before it ever had a chance. I’ve tried more natural deodorants (if you want to know I’ll share my thoughts, but I feel like the state of my armpits just isn’t that interesting). I read the studies on how coconut oil isn’t good for you, and continue using it in health and beauty preparations as well as sparingly in cooking and baking, as I did before.
And I guess most notably, I’ve been working on cooking baby #2. Little Miss is desperately excited about being a big sister, and we are working on making way for him in our space – physical, mental and emotional. We’re doing plenty of actual cleaning and organizing (championed by me and a sudden and incessant need for organization), and I’m also working through a lot of feelings that come with my daughter turning 3 and the knowledge that both her and my world are about to change in a very big way.
And so, this post is about both everything, and absolutely nothing. L-I-F-E.
But, I’m not going to leave you with nothing but a couple lines of pregnant lady drivel! I’ve got a few recipes you should know about if you’re concerned with gluten free or dairy free baking (titles are links).
from Paleo Running Momma
These dark chocolate brownies are gluten free and dairy free, paleo (made with almond flour). They are moist and fudgy; the batter is layered with a quick and simple to make raspberry sauce. Hot damn, people. These are awesome, stay beautifully in the fridge for a couple of days (they’re actually really good cold), and they’re really quite easy to make.
from The Pretty Bee
I’m not being dramatic when I say this cake is outstanding. It’s gluten and dairy free (actually vegan, no eggs either), and the result is a rich, moist, awesome cake. Non-dairy cream cheese which is kind of nasty on it’s own is magically transformed into a sweet, creamy, amazing frosting. I have played with the recipe (subbing in a little almond flour for gluten free flour so it’s a mix), and flat out left out an ingredient by accident (the oil), and it still came good!
from The Frugal South
I actually just finished baking these. They are made with regular flour, but are dairy free (oil, no butter). They’re easy to make in a single bowl and bake in 8-10 minutes. The cookies puff way up in the oven then deflate a bit once they’re out; this isn’t a big, pillowy snickerdoodle, but as long as you don’t overbake them, they seem to retain a nice chewy texture and a lovely cinnamon flavor.