Taylor is now in Preschool

Taylor began his first year of preschool last week and we both survived!  He had fun and I learned that he would be safe there and not have an allergic reaction.  It has been a little stressful trying to plan and make sure that not only the teacher, but the parents and other children understand that Taylor has to be very careful what he eats and touches.  I was so glad for the great support of his teacher and willingness of the other parents to understand.  I have been able to convince Taylor that he needs to try a few other types of store bought foods that I can leave a preschool for him to eat at snack time when the snacks for the day aren't something he can eat.  He is doing pretty well.

Taylor continues to improve and seems so much healthier as he continues to stay soy free especially.  It seems to affect his bowels almost immediately.  I am so grateful that we had him tested.  It has made his life much happier to not have to struggle with going to the bathroom all the time.  I am grateful to have less laundry to do.

Life is good and I am grateful that the first week of preschool went so smoothly.  Now that we are back to a "normal" routine, I am finding time to blog again and try more experiments in the kitchen(which I really love to do).  And our journey continues.

Soy and Egg Free Pancakes

1 C flour

1 TBSP sugar

2 tsp baking powder

1/4 tsp salt

1 C milk

2 TBSP canola oil

1. In a medium sized bowl, whisk with a fork the flour, sugar, baking powder, and salt.  

2. Add milk and oil and mix with a fork or a wire whisk until combined and most lumps are gone.

3. Spoon small amounts of the batter onto a non-stick electric griddle at 350 degrees or in a non-stick pan over medium heat.  The pancake is ready to flip when sides are cooked and center has bubbles coming through.

Yield is about 16 small pancakes.  

**Taylor loves these.  I finally found how to tweak a pancake recipe to his enjoyment.

Soy and Egg Free Molasses Crinkles

13 TBSP Butter, softened
1 C Brown sugar
1 TBSP flaxseed + 2 TBSP water(mix together in separate bowl for a few minutes before adding)
1/4 C molasses(or slightly less)
2 1/2 C flour
1/4 tsp salt
2 tsp baking soda
1/4 tsp cloves
1 1/4 tsp cinnamon
1 tsp ginger

1/3 C sugar(or more as needed for rolling dough balls in)

1.  In a separate bowl mix together flour, salt, baking soda, cloves, cinnamon, and ginger.  Set aside.
2.  Cream butter and brown sugar in a large mixing bowl.
3.  Add flaxseed/water combination and molasses.  Mix.
4.  Add half of the flour mixture and mix.  Then add the rest and mix again.
5.  Using a small sized pampered chef scoop, scoop balls of dough and then roll them in your bowl of sugar. 6.  Place on an ungreased cookie sheet.  I always use two cookie sheets at a time and rotate the position of 7.  the sheets from the two rack positions(on right above the middle and on right below) half way through.
8.  Bake at 350 degrees for 9 minutes (or cook for 5 minutes first then rotate sheets and cook 4 more                minutes) Yield is about 52 small cookies.
9.  Cool on cookie sheet for 1 minute before removing to a cooling rack.