The weather was a little chilly today, in comparison to the 70’s it’s supposed to be for the next week, but we had a simulated archaeological dig anyway. In order to teach history, the children first needed to understand what history is. Last week we made a history of our family book. Today we put on a few layers of clothes and some light mittens, and dug in the sand for clues about long ago. While the girls were using the slides, I buried a book (showing the pretend people could read and write), jewelry (suggesting how they dressed), coins (they used money), a watch (they could tell time), a toy car (they drove cars), etc. They had a great time brushing off each artifact in their roped off 2 foot area, just like a real archaeological dig, and recording it on the clipboard.
After lunch today we went to the library with some friends, before coming home for an impromptu tea party with our neighbor, Abigale, who is 9-years-old. The girls were delighted when I suggested a “real” tea party, complete with mint tea in a ceramic cherry tea pot, and my quinoa almond muffins, fresh out of the oven. These muffins remind me of corn muffins in taste and texture. They are so good.
Gluten Free Quinoa Almond Muffins
Set oven to 350 degrees F.
Add to bowl:
6 room temp eggs (cold eggs will harden the oil)
1/4 cup coconut oil, liquified
1/2 tsp vanilla liquid stevia
2 tsp alcohol-free almond extract
2 tbs honey or agave
Beat with electric mixer, then add:
6 tbs almond butter
1/2 tsp sea salt
1/2 tsp cinnamon
4 tbs coconut flour, sifted
1 cup Quinoa Flakes
2 tsp baking powder
2 tsp baking soda
Beat again. Stir in 1 cup chopped or slivered nuts. Fill unbleached paper muffin cups about 3/4 full. Bake for 15 minutes.