Today’s Happy and Healthy post is dedicated to my daughter, who has helped me to learn more about gluten free baking and cooking.
I’m going to share something a bit personal today. My daughter just celebrated her 8th birthday, and if you were to meet her, you would think she was a happy, carefree, caring, loving, intelligent, and charismatic little girl. She’d be jumping and bouncing around being very excited about life and all that it has to offer. She would talk your ear off about Minecraft and the world that she has created. She would tell you stories about her school and a few embarrassing stories about her parents. She has such a passion for life.
What you might not notice is that she’ll be standing on her tippy toes the entire time, that she can’t stand still, and she can’t talk without her hands.
We noticed behaviors in her as an infant that we brushed off and dismissed as her just being her. It wasn’t until my step-sister confided in me that something was “off” with her. The mannerisms that my daughter was displaying were similar to ones that she sees with Autistic children.
Now, my daughter isn’t Autistic, but we have had her in Occupational Therapy for the past year for Sensory Processing Disorder (SPD). There is a huge range of behaviors and issues associated with children with SPD. She can’t flush the toilet without covering her ears. She doesn’t walk on her flat feet. She can’t sit still for more than 10 minutes. She has finger posturing and she experiences super-duper adrenalin rushes when she gets excited.
So, we have special exercises and breathing techniques that help to bring her back to focus at the task at hand. It’s not easy and it’s a constant struggle to get her to focus on things like chores and homework, but we get through it.
Recently, I’ve changed her diet. It was slow and gradual, but I’ve reduced her gluten intake by 90%. We are not 100% and I don’t think she ever will be if I keep this blog going, but with breakfast, lunch, and dinner all gluten free, I’d say I’ve made great progress.
I’m still trying to figure out if the change in gluten has much effect, but I figure it can’t hurt. I’ve heard so many great stories about ADHD/ADD children changing their diets and having huge changes in their behavior.
For now, only time will tell.
In the meantime, I’m going to make my family some gluten free waffles and enjoy them with her!
Wanna know what my friends are doing for their Happy and Healthy Saturday?
These Gluten Free Waffles are a fun twist on a classic - still the waffle shape everyone expects with a few new ingredients.
Prep Time15 minutes
Cook Time5 minutes
Total Time20 minutes
1 medium banana
1 medium apple, peeled and cored
1 cup sunflower seed butter (you can use almond butter)
2 medium eggs
1 tablespoon arrowroot powder or cornstarch or tapioca powder
1 tablespoon vanilla extract
1/2 teaspoon baking soda
Place the banana and apple into a food processor and let it run until it’s completely pureed and smooth.
Whip the sunflower seed butter for 2 minutes with a whisk attachment in your mixer.
Pour the apple banana puree into the mixer and whip until all is combined. Then add in the remaining ingredients.
Plug in your waffle iron and preheat it. Melt coconut oil, gee, butter, or just use vegetable oil to grease it. I used coconut oil with a basting brush to add mine.
Each waffle should take 2/3 – 3/4 cup of batter. Cook until dark and slightly crispy on the edges. These are not as good when floppy or soft. You want them crisp.
Top with butter, syrup, and fresh fruit and dig in!
To save for later, I’ve placed mine into the freezer, layered between wax paper, and then just popped them into the toaster like any other frozen waffle.
Recipe from Paleo Parents. According to them, the combination of the sunflower seed and baking soda will cause the waffles to turn green. I didn’t see any green like they had in their photos. It would be a stretch to call mine brown tinged with green.