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Flourless Peanut Butter Banana Bites

From the Cedarwood Waldorf School

Recipe from Ms. Grace

1 c peanut butter
2 bananas
1 tsp baking soda
1 tsp vanilla extract
3 eggs
1/2 tsp salt
1/4 c maple syrup
1 tsp cinnamon

Preheat the oven to 350 degrees.

Mash banana with peanut butter into a smooth consistency. Beat eggs separately and add to peanut butter banana mash. Whisk into a consistent texture.  Add the remaining ingredients and stir well to combine.

Oil or butter a muffin tin and spoon mixture into each cup, filling 3/4 of the way.

Bake for 15 minutes, remove and let cool 5 minutes before removing from the tin. If you’re using a smaller (bite sized) muffin tin reduce the bake time to 12 minutes.

Sourdough Pancakes

Recipe from Cedarwood Waldorf School

Recipe adapted by Grace Rahn/ adapted from The New York Times

If you have a sourdough starter that you’ve been feeding and using this is a perfect recipe to use your starter in a new and delicious way.

Many sourdough recipes call for discarding a cup or so of the starter you have before you feed it, so as to maintain its equilibrium and prevent it from growing too large. This recipe takes advantage of that excess starter, using it as the base of a pancake or waffle batter that ferments overnight and yields a remarkably flavorful breakfast the next day, with minimal effort.

Try putting blueberries in your pancakes or sliced banana before you flip to the second side. These are great served with butter, warm maple syrup, jam, peanut butter, and/or fresh fruit and chopped nuts!


For the Overnight Base:
1 c / 240 g sourdough starter “unfed”
1 c / 224 g buttermilk or milk
1 c / 120 g all-purpose or whole wheat flour or a mix
1 tbsp / about 13 g light brown sugar or maple syrup

For the Batter:
1` large egg
1/4 c melted unsalted butter or neutral oil
1/2 tsp vanilla extract
1/2 tsp / 3 g kosher salt
1 tsp / 6 g baking soda

Put the sourdough starter in a large bowl and add the buttermilk or milk, flour, and sugar or maple syrup, then stir to combine. Cover the bowl and allow it to rest overnight at room temperature.

When you are ready to cook, whisk the egg, melted butter or oil, and the vanilla extract together in a small bowl, then add the rested sponge. Add the salt and the baking soda to the batter and mix to combine.

Pour some of the batter onto a preheated greased waffle iron and cook until the waffle is brown and crisp, then repeat. Or use a small ladle to create pancakes on a preheated oiled pan or griddle, flipping them when they are well browned on the bottom. Serve immediately.

Chickpea Chocolate Cake

A flourless chocolate cake

Shared by Amy Reid, After Care and Social Media


  • 1 ½ cups semisweet chocolate chips 
  • 1 (19 ounce) can garbanzo beans, rinsed and drained
  • 4 eggs
  • ¾ cup white sugar
  • ½ teaspoon baking powder
  • 1 tablespoon confectioners’ sugar for dusting


  • Step 1Preheat the oven to 350 degrees F (175 degrees C). Grease a 9-inch round cake pan.
  • Step 2: To melt the chocolate you can either in a microwave safe bowl, melt them, cooking in the microwave for about 2 minutes, stirring every 20 seconds after the first minute, until chocolate is melted and smooth. Or, since I don’t have a microwave I do a double boiler with a metal bowl nested into a pot of boiling water.
  • Step 3: Combine the beans and eggs in the bowl of a food processor. Process until smooth. Add the sugar and the baking powder, and pulse to blend. Pour in the melted chocolate and blend until smooth, scraping down the corners to make sure chocolate is completely mixed. Transfer the batter to the prepared cake pan.
  • Step 4: Bake for 40 minutes in the preheated oven, or until a knife inserted into the center of the cake comes out clean. Cool in the pan on a wire rack for 10 to 15 minutes before inverting onto a serving plate. Dust with confectioners’ sugar just before serving.


-Shared by: Anne Cleveland, Waldorf Homeschooling Consultant

from “Mexico In My Kitchen”


4 cups of flour

2 Tbs of active-dry yeast

½ cup sugar

1 tsp salt

2/3 cup of butter

4 large eggs

Orange Zest from 2 Oranges

4 1/2 tbs warm water (110 degrees)

1 large egg (lightly beaten to brush the bread)

Sugar to decorate the bread at the end.


  1. Place the 4 eggs, 1/3 c. butter, salt and half of the sugar in a bowl and mix. Add the flour in small amounts alternating with the water. Add the dry active yeast and mix until well combined.
  2. Continue now by adding one at a time the rest of the butter, the orange zest, the rest of the sugar and the orange blossom essence, mixing well after each addition until soft dough forms.
  3. Get the dough out of the bowl, place onto a work surface, knead until smooth, dusting the work surface lightly with flour as needed.
  4. Knead for a couple more minutes. Coat the interior of a large bowl with a little oil or butter; transfer dough to the bowl and cover with a cloth. Let it stand in a warm place until it doubles in size, (45 minutes to 1 hour.)
  5. Transfer dough from the bowl onto a working surface, separate about 1 1/3 c. of the dough to form the decorative bones later on. Cut the rest of the dough in a little over ½ c. pieces or in two equal pieces if making 2 large breads. Prepare 2 greased baking sheets, set aside.

Shaping the Pan de Muerto bread

  1. Take one portion of the dough and place in the palm of your hand; put our fingers in and add a bit of pressure and shape each piece into a tight ball rolling the dough on the surface. This is called “bolear” in Spanish. Place on prepared baking sheets 2 inches apart. Press the dough slightly.
  2. Now place the remaining 1 1/3 c. of the dough onto the work surface, dusting with flour if needed, and knead until the flour is integrated perfectly (this is for the bones to decorate the breads).
  3. Take the small portions of dough and roll in small logs putting a little pressure with the fingers to form the bones. Once your bones are formed (you need 2 for each bread), brush each roll forming a cross on top of each bun with a mix made out of the remaining beaten egg with 1 Tablespoon of water, once you’ve marked the cross with the brush, place the bones as it shows in the above picture, cutting any extra dough.
  4. Finally, with the leftover dough form small balls, varnish the center of the buns where the bones come together and put the ball there as shown in the picture. Cover the baking sheets with a cloth and let rise in a warm place until buns are touching and doubled in size, 1 ½ to 2 hours.
  5. Preheat oven to 350 degrees.
  6. Add a pinch of salt to the mixture of egg and water and brush the buns before placing in the oven. Transfer buns to the oven and bake until golden brown, 15 to 17 minutes for the small buns. If you are making the larger version, the baking time will increase. Transfer to a wire rack and cool to room temperature.
  7. Once your Pan de Muerto bread has completely cooled, brush with the remaining butter and dust with sugar.

A Brambly Hedge Inspired Cheddar and Garlic Tart

Apple Rings

What You’ll Need:

Cutting boards
Thick thread or thin string Something to act as a Needle

1. Pick or purchase apples – different sizes are best as a smaller apple allows the child to firmly hold it while cutting.
2. Place apple on its side. Cut roughly 1/4 inch rings.

3. Cut long length of thread/string

4. Attach thread to whatever is used as a needle – an actual needle will work as well. 5. Run the thread through the apple rings – towards the middle of the ring.

6. Hang thread in the air between two points – preferably inside.

7. Wait

8. Eat!

Summer Smoothie: Banana Date Tahini Magic

-Shared by Amy Reid, Aftercare / June 25th, 2020

  • Ingredients
  • 1 banana
  • 2 dates (make sure you cut them up a bit before, and remove the seeds)
  • 1 tablespoon of tahini (I have also been adding a small spoonful of almond butter)
  • As much almond milk as you desire depending on your thickness preference
  • 1/4 teaspoon of cinnamon
  • Optional: a splash of maple syrup, agave, or honey for extra sweetness

After putting all ingredients together, blend with your blender or emersion blender (dates may not fully pulverized)

Homemade Almond Milk

-Shared by Anne Cleveland, Waldorf Homeschooling Consultant / June 1st, 2020

Whether you are avoiding dairy or not, freshly made almond milk is sooooo good. During this time of “shelter in place,” I did a few of those things I’d always been putting off until tomorrow. One of those things was to make my own almond milk. It so very easy that I can’t believe it took me this long to make it.  I highly recommend it for you and your children because it is so easy, and it feels good to be making food from scratch. You can make it as creamy as you want, depending on how much water you add. And, as an added bonus, you also get the almond pulp, which can be used for baking projects.  When you make it yourself you can be assured that there aren’t any additives and you can also add spices and other ingredients for a variety of flavors. 


Glass container, Funnel, Nut Bag, Large Glass Bowl, 1 cup of raw almonds, 4 cups of filtered water,  & Optional Spices: Cinnamon, Clove, Nutmeg, Vanilla, Raw Cacao Powder, etc.; Sweeten To taste

STEP ONE:The first step is to soak the almonds over night. You can soak for long if you wish to get even more of that sprouted goodness. I soak my almonds in a ceramic or small glass bowl with filtered water. Then you need to rinse the almonds well and put them into a blender with 4 cups of water.

STEP TWO:The next step is to simply blend the almonds and the water. It will create a whitish liquid with a foamy  layer on the top. 

STEP THREE:Step three is kind of obvious, but I didn’t do it at first. When I finally did, I realized it really helped. Place the nut bag over the top of the blender.

STEP FOUR: Step four is to pour the almond/water mixture into the nut bag by tipping over the pitcher with the nut bag on top into a bowl. 

STEP FIVE: Step five is to squeeze the bag so that all the milk is in the bowl and you are only left with the pulp in the bag, which you can then put aside for a baking projects.

STEP SIX: Step six is simply to pour the milk into a glass container and add whatever spices or flavorings you would like. I always want to drink it right away, which is good, but it is even better when chilled in the fridge for a little while. One of my favorites is to make a smoothie with the almond milk, banana and frozen blueberries. Create your own recipes and ENJOY!

Cashew Shortbread Cookies

This is a really simple and delicious treat I have been making of late, adapted from “The Enchanted Broccoli Forest” by Mollie Katzen.

Shared by Amy, After School and Magic Meadow Blog Designer / May 19th, 2020

I was too excited to eat these cookies that I forgot to take step by step images! This image is the color of the dough before the cookies are baked.

  • 1 stick unsalted butter
  • ½ cup of light brown sugar
  • 3 tbs of granulated sugar
  • 1 cup of minced cashews (Either raw or roasted, I have used both and each works)
  • 2 cups of flour (I did half whole wheat/ half white)
  • ½ teaspoon of salt
  • ½ teaspoon of baking powder
  • * I added ⅓ teaspoon of nutmeg to give added depth

  1. You want to cream the sugar, butter, and cashews (electric mixer is preferable) make sure it gets creamy and a little fluffy.
  2. Sift in the flour, salt, and baking powder (I used the electric mixer really quickly here, but the recipe technically said do it “quickly with your hands” you just don’t want to overwork the dough.)
  3. Once it’s clumped up, roll out on a clean, floured surface to ¼ inch thickness
  4. I cut in rectangles with a knife- but you can use a cookie cutter- just don’t overwork the dough (hence the rather rough looking cookies.)
  5. Bake for 10 to 15 minutes until light golden brown on the bottom. Cool for 10 minutes before eating.

Chocolate Balls

A healthy and energizing snack


1 1/2 Cups Walnuts
1 1/2 Cups Pecans
Dash of Salt
14 Soft Medjool Dates, pitted and chopped (if needed, soak in warm water to soften)
2 tsps Vanilla
2/3 Cup Raw Cacao
Shredded Coconut

Directions with corresponding Photos in Order:

  1. Put walnuts, pecans and dash of salt in a food processor
  2. Process nuts until the consistency of grain
  3. Add dates, vanilla and cacao
  4. Process until mixture sticks together
  5. Shape mixture into balls
  6. Roll balls in shredded coconut
  7. Enjoy! Keep refrigerated or frozen

Shared by Tori Milburn, Administrative Director / April 23rd, 2020

Garbage Broth

After you learn to make this delicious cost free, cost-free, package-free broth, you might never buy broth from the store again!

You can include: Carrot Stumps, Onion & Garlic Stems, Limp Celery Hearts, Chicken Bones, Skin, and Drippings, Broccoli Stems, Beet Tops, Squash Innards, Kale Stems, Potato Stumps, and Any Other Limp Vegetables

Shared by Miss Ivy, Garden Instructor / April 13th, 2020

How to Make Sauerkraut
  • 3 lbs. cabbage of your choice
  • Spices, other vegetables or ingredients of your choice – not to exceed 25% of the total end product
  • 1 tbs. pickling salt or other pure salt of your choice

The first thing you’ll need, of course, is cabbage. Today’s recipe calls for a 3 lb. head of cabbage. The greatest thing about cabbage is that it comes in it’s own kind of little package – you don’t really have to wash it if you just peel the outer leaves off.

You can use green cabbage, red cabbage or white cabbage. We’re in California so we’re using green cabbage. It’s crunchier, it’s a little less sweet. It’s delicious.


The first thing you’re going to do is core your cabbage. So go ahead and cut the cabbage in half, and then cut two little V’s, just a few inches deep, on either side of the core in order to remove it – kind of like you’d do with an apple or tomato.

Now I like to shave my cabbage, a technique that an older woman in Germany taught me. Basically, it gets you a really great, clean cut on your cabbage. Keep on chopping your cabbage until it is at the size that you prefer.


Next you’ll want to transfer the cut cabbage to a nice bowl with ample space – in this case we’ll be using a big stainless steel bowl. Make sure your bowl has enough space, because you’ll be massaging the cabbage with some salt, and you don’t want to do it in a really small bowl.


Next we’re going to add the salt. So for 3 lbs. of cabbage we’re going to add 1tbs. of salt. If you’re doing this by weight, in larger quantities, you can use anywhere from .08% salt to 2% salt. We like 1.5% salt by weight. You’ll want to use a really nice, coarse, quality Sea Salt, maybe a local salt. The most important thing is that it is a pure salt. You want 95% sodium chloride – it’s very important. Ball pickling salt will work just fine too.


Next you’ll need to massage the salt into the cabbage to draw the water out. One great way to do this is to massage your cabbage for a few minutes, walk away for 30 minutes, have lunch, come back and voila – most of this work will be done for you. What you are looking for is for all the water to be drawn out of the cabbage by the salt and to start seeing a salt-water brine starting to form at the bottom of the bowl.

Take a look at how much brine is down at the bottom of your bowl – it is truly amazing the amount of water that just a little bit of salt will bring out of your cabbage!


Once you’ve got your cabbage massaged, that’s when I like to add my other spices and vegetables. Today we’re adding a tablespoon of carraway and some carrots. You can choose any vegetable really, as long as you follow the 25% rule – to not add more than 25% other vegetables. Especially high sugar vegetables, because you can get slimy kraut.

If you keep it at 75% cabbage, and 25% other vegetables, like onions, radishes, cucumbers and, gosh, what else? Parsnips, turnips and more – you can do so many great things. I like carrots, I always put carrots in mine, because I like the color.

So just gently mix in your extra ingredients, and get it ready to go into a container.


So we’ve got our cabbage salted and massaged – it’s salty, juicy and ready to go into a container.

Today we’re going to use a good old mason jar – easy, inexpensive and accessible. You can also use nifty kits like the Perfect Pickler. If you really want to ferment big batches in style, a classic stoneware pickling crock will serve you well.

Put your jar directly over the bowl, so as not to make quite the mess, and begin packing your kraut into the jar. Go ahead, don’t be afraid to get your elbow grease into it, and don’t forget to pack all of that really great juicy kraut at the bottom of the bowl.


Once you’ve packed the jar full of kraut, the best way to keep the kraut submerged under the brine is to use the leftover cabbage leaves and stuff them into the top of the jar – it keeps all kraut submerged at all times. Of course you can check out our crock accessories to find weights that can serve this purpose as well.


Now you’re ready to find a good location to let your kraut ferment.

Tip: Place your jar inside of a bowl while it’s fermenting just in case there is any overflow or spillage.

Ideal fermentation temp is 64 to 67 degrees Farenheit. What’s really most important though is that you put it somewhere where the temperature is not wildly inconsistent. You don’t want it to be 40 degrees at night time and 70 degrees during the day. One of my favorite places to keep my fermenting kraut, in wintertime especially, is right on top of the fridge next to my other ferments.


One of the things you’ll need to do, especially during the first few days of fermentation, is to burp your jar to let the gasses out. Just simply open your lid, and close it, it’s that simple. That allows some of Co2 created by the fermentation process to off-gas. Kits and crocks like the perfect pickler have nifty double-airlock systems that will automatically let the off-gassing happen so you don’t have to worry about it.

-Shared by Karla DeLong and brought to us by Mountain Feed/ April 6th
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