Cinnamon Arrowroot Cookies

What: The easiest kid-friendly and not too sweet biscuits out there –

Cinnamon Arrowroot Cookies! 

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Why: Arrowroot Cookies are a classic for kids. Arrowroot Flour always catches my eye in the health food store, and so I’ve always been curious about it.  Given this, it only made sense that I should try and recreate a childhood favorite. Turns out Arrowroot itself is pretty interesting. A starch derived from tropical plants, Arrowroot Flour is known for being easily digestible and the plant itself was prized in ancient Central American cultures.

Once I got my hands on a super simple recipe from another blogger, I was pleased both by how fast the easy dough came together, the equally quick bake time and of course the results. The original recipe from Someone’s In The Kitchen Blog appears below with my only change, the addition of a 1/2 teaspoon of Cinnamon, a favorite spice in our house, and the fact that I used light brown sugar instead of dark. Either would work.

Kids and adults of all ages will enjoy these simple, homey treats, and you will love the cost savings as compared to other kid’s crackers.

How: Make them super basic as we did, or you could get creative and cut the dough into letter shapes, stamp it, decorate with a fork as I did, or even engage your kids in the effort.

Simple Cinnamon Arrowroot Cookies 
Lightly Adapted from Someone’s In The Kitchen
Yields 25-30 Cookies

Ingredients: 

1/4 cup butter brought to room temperature
1/3 cup light brown sugar
1 egg
1 teaspoon vanilla
1/2 cup arrowroot flour
1 cup all-purpose flour
1/2 teaspoon baking powder
Pinch of salt
1/2 teaspoon Cinnamon (optional)

Method
Preheat oven to 350.

In a KitchenAid or using a hand blender, combine butter and brown sugar together until creamy

Add vanilla and egg and beat well.

Sift together flours, baking powder, salt and cinnamon if using.

Combing dry ingredients with egg mixture and mix until incorporated.

Turn dough out onto a lightly floured surface and roll into about ¼ inch thickness.

Cut into desired shapes and put cookies on a parchment lined cookie sheet, not too far apart as they will not spread out when baking.

Bake for about 10 minutes or until lightly browned.

Cool on rack.

Low Carb Chocolate Pumpkin Blender Muffins

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This fall at our house, Pumpkin is in and carbs are out.  For a variety of reasons we’re making more of an effort to push ourselves to cut even more sugary, starchy foods from our diets, toddler (or as I call him, carb-fiend), included. For two straight years, I was fiercely committed to attempting to keep my son from sugary snacks and desserts (even the healthier ones), with a mind towards delaying the inevitable addiction to sweeter tastes. From age 2 to 3, it all fell apart. The more conscious he became, the harder it was to avoid succumbing to all the birthday cakes, cupcakes and celebratory foods that creep into our social calendar at holidays. This is to say nothing of those now more perilous grocery shopping trips with the interminable barrage of “mommy can I haves?”

With our goal of cutting carbs and sugar in mind, I set out to use the flavors of the season to create a tempting dessert that was a bit more virtuous, for use during those times when avoiding sweets proves difficult. In fact, these chocolatey, fluffy pumpkin muffins are almost light enough to eat for breakfast, though you’d want to pair them with a protein source (like a good old hard boiled egg) to fill you up – they have a delightful mousse-like consistency are light as air! An optional addition of just a small chunk of Dark Chocolate Sea Salt in the middle makes them perfectly decadent yet still guilt free. And, you guessed it, they are most definitely toddler (and mom and dad) approved.

Further these are #glutenfree optionally #sugarfree #dairyfree and #lowcarb too.

Low Carb Chocolate Pumpkin Blender Muffins with Dark Chocolate Sea Salt Middle

Adapted from Jessiskitchen.com

Makes 12 Muffins 

Dry Ingredients:

2 Cups Organic Almond Flour, fine ground (we used Bob’s Red Mill) – (sub gluten free Oat Flour for nut free per the original recipe)

1/3 Cup Cocoa Powder (Hershey’s works just fine)

1/4 Cup Monk Fruit Sugar (or other equivalent alternative sweetener – keeping in mind changes in proportion – Tip – if you choose to use a different sweetener you can mix all ingredients except the eggs and then add your alternate sugar source slowly, tasting for the right sweetness )

2.5 teaspoons Pumpkin Pie Spice

1/2 teaspoon Cinnamon

1/2 teaspoon Salt

1 teaspoon Baking Soda

Wet Ingredients:

3/4 Cup Organic Canned

Pumpkin Puree

3 Eggs

2 Tablespoons Coconut Butter at room temperature

1 Tablespoon Olive Oil  (or Coconut Oil)

3/4 Cup Almond and/or Coconut Milk Blend – we like Califia “Toasted Coconut Almond Milk”

1 teaspoon good Vanilla Extract

Muffin Cups

Optional:

1-2 Ounces Green & Black’s Dark Chocolate Sea Salt Bar, broken into bite-sized shards (or sugar free chocolate for the all sugar-free variation)

Method:

Preheat oven to 350 with rack in the middle

Add all the dry ingredients to your high powered blender (ideally Vitamix) and the combine all the wet ingredients (leaving aside the chunks of chocolate) and stir. Close up the blender and blend until well combined, scraping down the sides if needed

Pour batter in each muffin cup up to about 3/4 full

Bake for 20 Minutes or until a toothpick comes out clean

Nutrition Per Muffin

Calories: 163

Carbs: 6.2g

Fat: 12g

Protein: 6.5g

Sodium: 35mg

Sugar: 2g

 

 

3-Ingredient Candy Cobwebs

Boo! It’s Halloween, and we here at Neurotic Mom hope you’re looking forward lots of fun activities with your little ones this creepiest of evenings. Even if your trick-or-treating already happened this weekend, there’s still time for a spooky, edible craft that will delight big and little diners alike, with none of the commitment of cupcakes or other more involved baked goodies. You don’t even have to turn on the oven.

As you can see, these don’t have to be perfect to look positively adorable and delicious!

Grown-ups: are you headed to a party empty-handed? These whimsically sweet spider webs come together in ten minutes (just leave a half hour for them to firm up). With only three ingredients, they can be ready in a flash. 

For the easy HOW TO head to our sister site Neurotic Kitchen (the place for easy and elegant recipes for the busy home cook with a day job!).