


Okay, one last role-my role as a mom. Today, Butters and I made cookies. We usually bake something every week. These were from teff flour. It's an ancient Ethiopian grain that is super high in protein and iron, Husband made injera bread once and we had lots of teff remaining, he made a whole spread it was very impressive. Ever since then, teff flour has been falling out of my freezer, so I saw this easy recipe and we made this up quickly. Butters helped with every step, including licking the bowl, the spoon, the dough and the baking sheet.
My friends and I have been talking about preschools and homeschooling, someone asked me if I teach Butters anything and I shrugged it off, like, no, not really. I think women tend to diminish their work at times. *Unless you are Monica's ex-boyfriend's wife! But, actually, I'm constantly teaching him. I'm trying to teach him things that he won't see yet in school. We watch birds at the bird feeder, I don't tell him bird starts with the letter B. I ask him if this bird looks different from the others. How are the smaller ones getting the bird seed? Do they have the same beaks, etc etc. I'm also teaching him how to meet new people, how to hold scissors, Bernoulli's principle, why you shouldn't eat dirt, don't lick the window, blah blah blah. I also let him play and just have fun.

Recipe for vegan Teff Peanut Butter Cookies (from Bob's Red Mill):
Turn oven to 350. Mix 1.5 c teff flour and .5 tsp sea salt, set aside. Blend 1/2 c maple syrup, 1/2 oil, 1 tsp vanilla, and 1 c peanut butter. Add in dry ingredients. Roll into balls, use a fork to press down. Bake for 15 minutes. They are a little crumbly but super high in iron!
1 comment:
There's that hand that I love so much. Is that a freckle I spy on the ring finger?
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