Saturday, August 17, 2013
I'm very excited about my special new carrier (please excuse the not so great photo of me!) This is my custom made Olives and Applesauce carrier. It was made using a Girasol snow rainbow diamond weave woven wrap. With Gideon getting bigger and still wanting to be carried often, a toddler sized carrier was well overdue. The Ergo just wasn't comfortable enough for us anymore. As soon as I put it on I knew it was perfect. Gideon snuggled right in and fell asleep instantly - always a sign of a good carrier ;) It was rather a long wait to get this carrier made and cost a fair bit of money but I'm so glad I did. And it's very appropriate that it's made with a rainbow wrap seeing Gideon is my 'rainbow' baby.
I happened across some pictures of 'eye spy' bags on the internet many months ago. Ever since then I've been meaning to come up with a pattern to make one of my own. I finally got around to it the other day. It took a bit of experimenting (including almost finishing one before I realised that the plastic was too thick to topstitch through!) but I'm very happy with how this one has turned out. There's a layer of plastic on the front and the back so it is surface washable (very important in our house as everything seems to get grubby from little hands!)
The idea behind 'eye-spy' bags is that kids have to look in the window and move the rice around inside to find 'trinkets' which can be easy or hard depending on the size of each trinket! There's a laminated list attached to a ribbon on the bag that tells the kids what to find. I made it in the hopes that the kids would use it in the car on long trips but it didn't quite work that way. They were very interested in doing it when I first made it but then ended up losing interest before our 5 hour trip to Hotham!!
Dairy-free, gluten-free, soy-free, egg-free
1 cup blanched almond flour
1 cup GF rolled oats
1 cup dessicated coconut
1/2 cup rapadura sugar
1 tsp cinnamon
1/4 cup coconut oil
2 tbsp golden syrup
1/2 tsp bicarb soda
1/4 cup hot water
Preheat oven to 180 degrees. Line 2 trays with baking paper.
In a mixing bowl combine your almond meal, coconut, rapadura, cinnamon and oats.
Melt the coconut oil and golden syrup in a small saucepan.
Combine the bicarb and water then add to the coconut oil and golden syrup.
Add the frothy mix to your dry mix and combine it well.
With wet hands, shape small balls of the dough.
Place them onto the tray and press down to flatten them a little. Bake for 20-30 minutes or until golden brown.
Original recipe from this blog but I have made some alterations in my version.