I have a confession: since Ari recently going gluten & dairy free I’ve been going a little cross- eyed trying to find food she will eat. Yes, I’ve still got good ol’ fruits & veggies among my main go- tos (I swear she would eat fruit for all 3 meals if I let her), but I want to make sure she’s still getting a balanced diet. And gone are a lot of the quick & easy snacks to toss in the diaper bag on the way out the door. A lot of the options that seem to be working for us take more time and planning than a lot of the regular options. While gluten free has come a long way, what is available is still often really expensive and/ or just not the same. I’ve been really struggling to find replacements for things like her favourite crackers that don’t cost a fortune and that have more flavour than cardboard.
The other thing that makes this diet change challenging is that if I want to try making more things myself (and I want to at least try), it takes a lot of trial & error to find a recipe that works. Plus the time that goes with it. And there’s no guarantee my little food critic will even like the outcome of all my hard work! 😉 I absolutely want healthy eating to be a priority in our family’s lives, but I will be the first to admit it is less convenient, takes more time and effort, and can be frustrating and discouraging when things don’t work out.
Now that I’ve vented, I was really excited when one of my recent culinary experiments was finally a success. Since Ari can’t have almonds or peanuts I’d been looking for a yummy nut butter to spread on her toast & rice cakes to add flavour & nutritional value. After pricing up the pre- made options I figured it was worth a try to make my own; it’s been something I’ve been wanting to do and Ari’s diet change was the motivation I needed to finally give it a go. I was so relieved and excited when my little monkey gobbled the stuff up- Will and I also like love it, so it looks like this will be a new staple in our pantry. It’s simple to make & I love that all it takes are a few simple ingredients.
Yummy Mummy Recipe: Coconut Cashew Butter
2 cups raw cashews (I’ve heard it’s best to soak them in water overnight; I soaked mine for about 6- 8 hours because I didn’t plan that far in advance) 😉
1 tbsp coconut oil (doesn’t have to be melted)
1 tbsp pure maple syrup (skip if you want a sugar- free option)
1/4 tsp salt (add more to taste)
1. Drain cashews & pour into blender, followed by the other ingredients.
2. Pulse in 20 second increments & use a spatula to push the mixture down towards the blades. between pulses (please wait until the blades have stopped!)
3. Continue until your butter reaches your desired texture; I kept ours a little crunchy since we love the texture. 🙂
Spread on your favourite toast, bun etc (or enjoy by itself with a spoon!) & enjoy!
Store in an air- tight container in the fridge.
If you make this, I’d love to hear what you think! What other homemade spreads have you tried making with success????
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