Wow, it's been awhile since I posted on this blog. I had actually forgotten that I had a blog. I think it's a good idea, especially for all of Cally's followers to delve into her interesting little life.
I really wanted to make a blog about Cally's new animal crackers. Cally has food sensitives, dairy and wheat products to name the two major ones. I really wanted to make her an animal cracker she could enjoy. The hard part is working a recipe that is both gluten & dairy free - very difficult. I was able to find a recipe on Recipezaar, and I tweaked it. Mainly, instead of using shortening, I used coconut milk with the water removed. I think they turned out pretty good. Here's some pictures of all of it in the making. My back hurts from hunching over but it was sooo worth it!
I originally obtained the cookie cutters (a set of 9 miniature animals) from ebay (actually overseas). I didn't want them to be too detailed because it may have added extra hassle in pressing the cookie out of the cutter onto the baking sheet.
All of the ingredients were incorporated then then the dough was separated into four balls. Each ball was rolled out and I cut them out and re-rolled the ball to make more out of the trimmings.
I poked eye holes for most of the cookies to add a little more fun. The cookies were initially baked at 375 degrees for 8 minutes but I found it to work better for us to cook them for 9 minutes at 400 degrees. They still were soft after that. I figure, hey, less of a choking hazard.
I probably ended up cutting 150 or so of those little buggers.
Starting from the top left to right is a horse, a fish, then a lion, rabbit, cat, bird, mouse, pig and last but not least, a bat. Now the hard part, would she like them?? I tried them myself, they were plain and a little doughy. But what I thought didn't matter. They had to be tried & tested.
She LOVED her animal crackers. We also were able to fit some home schooling in this project. I gave her one of each shape, and with each one I gave her - I told her the name of it and also the sign language sign for the animal. It meant alot to me too that she didn't just cram them down her throat, but that she'd say the name of each one before she bit off an appendage or head, or play with them as if they were moving (ie: the bunny hopping). Not sure if it was the fact that she was late being fed lunch but she asked for more and more! I think the only thing different I'd do is next time add some orange extract or make them thinner for a crunchier version :-) Here's the original recipe, but like I did you can also tweak it to your liking. I did not buy a gluten free bake mix but I had bought all the ingredients seperately and made my own. I'll post that recipe as well.
I love the piggie the best!Allergen-Free Animal Crackers
Ingredients
- 2 teaspoons arrowroot
- 2 1/2 cups gluten-free flour (eg Orgran)
- 1/2 teaspoon gluten free baking powder
- 185 g vegan margarine (eg Nuttelex)
- 3/4 cup caster sugar
- 1 1/2 teaspoons pure vanilla extract
- 1 teaspoon gluten free baking powder, mixed with
- 1 1/2 tablespoons sunflower oil, and
- 1 1/2 tablespoons water
OPTIONAL
- icing, and decorations (optional)
Directions
Mix the arrowroot, flour and baking powder in a bowl and set aside.
Cream the margarine, sugar and vanilla together in another bowl.
Beat the baking powder, oil and water mixture into the margarine and gradually blend in the flour mixture.
Bring the dough together into a ball with your hands, flatten and divide into quarters. Roll out one piece thickly on a clean and floured board with a floured rolling pin.
Cut our your favourite animal shapes (or any cookie cutters you like) and carefully transfer them onto ungreased non-stick baking trays.
Bake them in the centre of the oven for about 8 mins at 190C or 375°F.
Remove the trays from the oven and leave the cookies to cool on the trays for a few minutes before transferring to wire racks.
Decorate with icing as desired or eat plain.
Makes about 30 (depending on size).
I Can't Believe It's Not Gluten! Gluten-Free Cake Flour Mix
Ingredients
- 3 cups brown rice flour (fine ground)
- 1 cup potato starch (not potato flour)
- 1/2 cup tapioca flour
- 1 1/4 teaspoons guar gum or xanthan gum
Directions
- Sift ingredients together, combining thoroughly. Use in place of flour in cakes and other baked goods.
Store in airtight container or ziploc bag in refrigerator.
