It’s a common question and one that bereaved parents fear. How many children do you have? Pretty normal conversation in most social situations, but no easy answer if you are the one who has lost a child. How does one respond when someone asks, “how many children do you have?” How does one communicate about the loss of a child? How much information does one share and with who? Do I tell my story or strip it down?
With time the tough questions get easier to handle. I am prepared and comfortable with the answer, “I have a daughter and a son”. If I don’t want to share anything more I quickly change the topic. It works for me. How do you answer the tough question?
When it comes to baking I always have a lot of questions. Baking is a science after all. For instance, what the heck is white whole wheat flour? I have been baking with it for years, but never gave it much thought until creating this muffin recipe. Is it really whole grain flour or a refined mix of some kind? Turns out it is a whole grain flour made from white wheat as opposed to red wheat. It is simply lighter in color, milder in flavor and softer in texture. All of the good nutrition that one comes to expect from whole grains is in there. None of it has been stripped away.
[recipe title=”Be Fruitful Whole Grain Muffins” servings=”18″]
1-cup all-purpose flour
½ cup white whole wheat flour
1-cup coconut sugar (or brown sugar)
¾ cup flax seed meal
½ cup unsweetened shredded coconut
2 teaspoons cinnamon
2 teaspoons baking soda
1-teaspoon baking powder
½ teaspoon salt
1 cup shredded carrots
1 cup chopped dried apples
½ cup golden raisins or chopped apricots
¾ cup milk
1-teaspoon coconut extract
Heat oven 350F. Line 18 muffin cups with paper liners. In large bowl, whisk flours, coconut sugar, flax seed meal, coconut, cinnamon, baking soda, baking powder and salt, until blended. Toss in carrots, apples and raisins or apricots. In another bowl, whisk milk, eggs and coconut extract; add to dry ingredients and mix just until dry ingredients are moistened. Don’t over mix. Divide batter evenly among prepared muffin cups (about 2/3 full). Bake 15 to 18 minutes or until wooden pick inserted in center comes out clean.[/recipe]