Focaccia Quick Bread (grain-free, starch-free, egg-free)
A couple weeks ago I made an ooey gooey butter cake without eggs or grains. It got me thinking that a variation of the cake would also make a great quick bread that the kids could make all by themselves. So we modified the recipe and turned it into a yummy little focaccia. Now the girls can say that they make their own bread—which they think is pretty cool
We love adding kalamata olives and oregano to this quick bread, but ask your kids what they would like to add. It’s amazing how much more likely my kids are to eat something if they 1) made it themselves, and 2) got to choose some of the ingredients.
This bread would also be nice with sundried tomatoes, roasted garlic, pepperoni, or green onions. We haven’t tried it yet, but I think it could become a sweet bread with cinnamon, raisins and nuts.
One of the hardest things for some people (myself included!) about letting the kids do the cooking is allowing them to make a mess. Here is my advice: get all the ingredients they need help with ready to go (like chopping or cooking on the stove). Then take a step back and let them do all the measuring and mixing. Don’t hover. Don’t stress.
This recipe doesn’t require much, if any, preparation on my part. All the kids have to do is measure out the ingredients, combine, and shape the dough. Something I could do myself in less than five minutes. But I let them take as long as they need, and just sit down and have a nice hot chai
When they’re finished I put the bread into the oven and let the kids set the timer. Then they clean up before running off to play while they wait. They get so excited once they can smell the bread baking. While it’s still warm they like to dip the bread into olive oil. That’s how I like to eat it too.
Focaccia Quick Bread
grain-free, egg-free, starch free
Whisk dry ingredients.
2 tablespoons palm shortening (oil would probably work as well)
Combine dry ingredients and shortening with a fork.
1/3 cup chopped kalamata olives
1/4 cup plus 2 tablespoons cashew milk (or other milk-substitute)
1 teaspoon apple cider vinegar
Combine with a large spoon.
Using your hands, roll the dough into one big ball.
Place the ball of dough onto a cookie sheet lined with unbleached parchment paper.
Using your hands, shape the dough into a flat circle about 5.5 inches wide. (It won’t change shape in the oven.)
Bake at 400 degrees for about 25 minutes.
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