I never thought I would enjoy baking. Being born with Celiac, gluten free baked goods as a child were not ready available to me and if they were, they tasted like sawdust. So, I grew to not have cravings for things like cakes and cookies, muffins and pies. I didn’t have a deep desire to bake…ever…until now. Now that my son is old enough to stand on a stool and help me stir the batter and to squat with him in front of the oven with the light on to watch them expand and then to see his pride when he takes his first bite, into the muffin he helped make. Well, it adds a whole new life to the world of baking for me. Now that we are all fortunate that grocery/health food stores carry gluten free goodies, it makes it a bit easier for newbies like me who want to put on the apron and play. The muffins above are made from Pamela’s Baking & Pancake Mix. I added half a banana (mushed) and thinly diced zucchini and carrot to the muffin recipe. It is moist and divine and a great way to nourish my boy with veggies snuck in. I replace sugar with local honey and it doesn’t need much. YUM.

Living here, I feel inspired again in so many ways. I feel connected to nature in a way that I haven’t felt in so long. I am deeply grateful when I wake up in the morning that we are able to offer Cedar a whole new world. As he discovers, we rediscover.