About Me

I'm Stacy - a disciple of Christ, an Army wife, and a homeschooling mom to our 9 year old daughter. I spend my days doing fun science projects, going on field trips, cooking gluten-free meals, taking photos, reading, blogging & managing the home. I'm constantly behind on scrapbooking and have a never-ending list of sewing & embroidery projects to do, but there are only so many hours in the day.

I believe that shoes should always be optional, life is better at the beach, and chocolate is a necessary food group! More details about me & my family
Click here to email me or feel free to read more details about me & my family!

Archives

  • 2014 (1)
  • 2013 (18)
  • 2012 (52)
  • 2011 (179)
  • 2010 (131)
  • 2009 (11)
  • 2008 (4)

Earth Day Green Cookies! (Grain/gluten/egg/nut/dye FREE)

IMG_7658

I am always looking for fun science experiments to incorporate into our homeschooling, and this one did not disappoint us.  What a great experiment for Earth Day, St. Patrick’s Day, or just anytime for a tasty science lesson.  Not only is this recipe FUN, the results are extra yummy!

If you are a nut-free family, you may have already tried this or even accidentally stumbled across it in your kitchen.  If so, I’d love to hear what you made.  If not, you must try this!  The kids will love it. 

All you have to do is make a batch of cookies (recipe link at end of post).  On first glance, they will look like any other batch of cookies.  As they cool, you will notice the result of a chemical reaction.  The cookies will turn GREEN inside! 

The trick is that you have to use sunflower seed butter.  It’s like peanut butter, but made with sunflower seeds.  I have a Vitamix, so I made my own using organic, shelled, sunflower seeds.  If you don’t want to make your own, Sunbutter is found in most grocery stores and is commonly used as a substitute for nut butters.

Why sunflower butter?  Because it reacts with the baking soda in the recipe and that is what makes the cookies turn GREEN!

All plants contain chlorogenic acid, mostly in the stems and leaves, but sunflowers also have it in the seeds.  This acid reacts with the baking soda in the recipe, and causes the cookies to turn a bright green color inside as they cool.  The longer they cool, the more green they get. 

 

Our cookies looked pretty normal when we put them in and took them out of the oven, but with a little patience we were rewarded with a fun result.

 

The dough (and my favorite sous chef)

IMG_7643

 

Going in the oven

IMG_7645

 

Fresh out of the oven (notice the inside is still brown…..do NOT eat all the cookies yet!)

IMG_7649IMG_7650

 

 

After cooling for 2 hours

IMG_7652

 

After 6 hours – now we’re talking!  Isn’t that cool?

IMG_7658

 

The Cinnamon ‘Oat’meal Raisin Cookies recipe we used came from the Against All Grain website.  Notice “oat” is in quotes because there are no oats in the cookie.  The “oat” texture comes from shredded coconut so these cookies are completely nut-free, egg-free, gluten-free and grain-free.  Most of the sweetness is from applesauce and dates with only 2 TB of honey for a dozen cookies.  YUM.

Or you can make green waffles instead using one of our absolute favorite waffle recipes.  We make extra and keep them in the freezer.  Or we try to.  We’ve always made them with almond butter, but I might have to try some green ones next time.

 

Enjoy!

Homeschooling makes me happy!

Share Button
Related Posts Plugin for WordPress, Blogger...

Leave a Reply

 

 

 

You can use these HTML tags

<a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>

Notify me of followup comments via e-mail. You can also subscribe without commenting.