Seriously, how is it August already?!!! Little tummy will be turning ONE in twelve days and her first party is in nine days. I know it’s just family, but I’m still nervous. This is a big deal, isn’t it? I mean, I managed to not only keep something ALIVE for an entire year, but I also helped it DEVELOP. She went from a boring lump to a mobile mass of defiance in no time flat. Did I do a good enough job this past year? Only time will tell. I felt stuck in the boring lump days. The time just dragged on, taking my identity with it. I often wondered if I would ever take a shower again or see the light of day. Now I feel stuck in this stage of frustration.
She can walk but doesn’t feel it’s necessary as long as I’m around. She squeals and shrieks but won’t talk. She loves playing with her potty but refuses to use it for the intended purpose. And she won’t stop eating! How much can an almost 12 month old child eat? I just ate. I’m happy. Time to play. Oooo, Mommy has food. I must scream at her until she feeds me whatever it is she’s eating. Then, I’ll scream again when I’ve eaten all her food. I’m starting to wonder if she already has papa tummy’s notorious metabolism. She is definitely not fat or even close to it. You will find no rolls on this baby. If anything, she has a six-pack from doing crunches since she was 3 months old. Unfortunately, no matter how skinny she is she did seem to inherit my thighs.
There are difficulties at any stage of child-rearing. I am aware of this. Please don’t be one of those been-there-done-that parents that can’t wait to tell me, “Oh, you just wait. It gets better. You’ll be wishing for these days back.” If I hear any of those sentences spoken in my direction I will quietly boil inside while I politely give you the smirk you were looking for.
Now, let’s stop talking about this so-called parenting thing I’m doing so I can share this most fabulous kid-friendly recipe that you will feel good about feeding your kids. You might just love them too! For this recipe you will need a special baking pan made by Wilton. I’m sure you could make this in a regular muffin tin as well. I was lucky enough to receive the Delectovals pan as a gift from someone who really wanted me to make these Veggie Corn Dogs. I hope this proves your money was well spent!
The cornbread is my special gluten-free creation filled with zucchini shreds and guaranteed to always be moist and delicious. I don’t care if you aren’t gluten-free you should give this cornbread a go. You have a choice for the dog part. Not gluten-free? Then, I recommend using Field Roast Frankfurters. Are gluten-free or against Field Roast for some crazy reason? No problem, I’ve got you covered. I tried using zucchini sticks, but they were too moist and didn’t allow for the cornbread to finish baking so I thought to use carrots. Either way, these Veggie Corn Dogs go great with a hot bowl of chili or a cheezy bean stew, and maybe a salad.
Veggie Corn Dogs
vegan, soy-free, nut-free, gluten-free option*
- Zucchini Cornbread (recipe below)
- 1 package Field Roast Frankfurters, cut in half OR12 baby carrots WITH
about 1 teaspoon oil
a pinch of chili powder
a dash of smoked paprika
salt and pepper, to taste
a light drizzle of coconut aminos
- If you’re using baby carrots throw them in a small saute pan with a tiny bit of oil and cook them for a few minutes. Add the seasoning and stir it all up to evenly coat the carrots. Sprinkle with a small amount of water, reduce the heat to low, and cover. Let steam for 15 minutes or so while you make the cornbread.
- Preheat oven to 425 degrees.
- Spoon about 1 tablespoon of cornbread batter into each cavity of the Delectovals pan and spread evenly.
- Place each half of the frankfurters, or a whole baby carrot, in each cavity and give it a little press into the batter.
- Top each off with about another tablespoon of batter. Spread evenly and make sure you cover the franks or carrots as much as possible. Note: you might have some batter leftover. In that case, make some mini cornbread muffins or bake the rest in a ramekin.
- Bake for 15 to 20 minutes or until the tops are golden brown.
- Let cool in pan before serving. Enjoy!
vegan, soy-free, nut-free, gluten-free
serves 8 to 12
- 2 tablespoon flaxseed meal
- 6 tablespoons warm water
- 1/2 cup brown rice flour OR coconut flour
- 1/2 cup almond flour OR millet flour
- 1 1/2 cups fine ground yellow cornmeal (I use Arrowhead Mills)
- 1/4 cup vegan sugar
- 2 tablespoons nutritional yeast
- 1 tablespoon baking powder
- 2 teaspoons chili powder
- 1 teaspoon xanthan gum
- 1 teaspoon salt
- 1 1/2 cups unsweetened nondairy milk
- 1 zucchini, peeled and grated
- 1/4 cup melted coconut oil OR grapeseed oil
- Preheat oven to 425 degrees. Grease an 8 by 8 baking dish, or a pie dish, or a muffin tin.
- In a large bowl combine the flaxseed meal with the warm water.
- Add the brown rice flour, almond flour, cornmeal, sugar, yeast, baking powder, chili powder, xanthan gum, and salt to the flax mixture. Stir until combined.
- Pour in the milk and mix until well incorporated with no lumps. Fold in the grated zucchini.
- Add the oil and stir until it is well mixed in.
- Spread evenly into the prepared baking dish.
- Bake for 30 to 35 minutes or until the top is golden brown and it’s pulling away from the edges. The middle should spring back when gently poked. Note: using a muffin tin will require less baking time.
- Cool in pan for 10 minutes before slicing. Enjoy!