April’s theme for Go Ahead Honey, It’s Gluten-Free! (a blogging event created by Naomi Devlin of Straight Into Bed Cakefree and Dried) was about food inspired by your favourite children’s book and we had an excellent turn out of inspired and delightful recipes.
This was such a fun theme that I’d love to do it again. While there were some books and stories I was familiar with, there were a couple that I wasn’t – or hadn’t heard of before at all! Plus, it was an exciting way to learn about different cultures and a great way to get kids involved in the kitchen (more than a couple of those who participated are parents of young children).
Click after the jump to see the full round-up!
First, we begin with Max’s Earthworm Cake from Paula of Live Free, Gluten Free. Paula’s sons love reading the Max and Ruby books, about two bunnies that are a brother and sister, so they made Max’s earthworm cake from Bunny Cakes. Head over to Paula’s post to read about the story behind Max’s earthworm cake and how they made their edible version.
I regularly use millet flour in my baking, but I’ve yet to use the whole grain like in this Millet Porridge from Tessa the Domestic Diva. Tessa describes how her daughter came to try millet porridge (this one from The Whole Life Nutrition Book) after reading a version of Goldilocks and the Three Bears. (Another bonus of food inspired by literature: kids generally like to eat or try what their favourite characters are eating!)
Slightly more contemporary, this Hunger Games Lamb Stew with Dried Plums came by the way of Danielle from Against All Grains. Remember in the announcement post for this theme how I joked about Hunger Games-inspired recipes? Well, Danielle’s recipe might have changed my mind! The combination of lamb and plums (dried or fresh) sounds succulent.
Heather from Discovering the Extraordinary was inspired by Amelia Bedelia to make these Chocolate Cream Puffs. I loved reading Amelia Bedelia when I was a kid – she’s always taking things literally and consequently gets in trouble. She always ends up saving the day, though, with her kitchen skills – and even that, she usually has literal interpretations of. (Dressing the chicken, for example, or making chocolate chip cookies with potato chips.)
These Blueberry Lemon Cupcakes are from Amber at The Tasty Alternative and are inspired by the book Blueberries for Sal. Amber made the cupcakes (also SCD friendly!) after her children cast their vote. I wasn’t sure if I’d read Blueberries for Sal before, so I read about it on Wikipedia and it’s a charming story.
Have you heard of the stories of Abkar and Birbal? I hadn’t! Raj from Flip Cookbook made Khichadi, or Indian Rice and Lentils, after being inspired by the short stories of Abkar and Birbal she read, and was read to, when she was little. This dish sounds superbly simple and can be made with ingredients that are likely already in your pantry. (Raj is also hosting May’s Go Ahead Honey theme, Mother’s Recipe Box, in celebration of Mother’s Day.)
I love Anne of Green Gables and I’m Canadian, so I was delighted with seeing Valerie’s (of City | Life | Eats) contribution! She made a reinterpreted version of the Pudding Sauce that was supposed to be served with Marilla’s Plum Pudding. Head over to Valerie’s post to read more about the Pudding Sauce and her version of the recipe.
Finally, my contribution for this theme. I made Scrambled “Green” Eggs, inspired by Dr. Seuss’s Green Eggs and Ham. I had originally planned to make the eggs sunny-side up, with spinach covering the yolks, but I decided scrambled was easier since spinach has a tendency to slide off the yolks, even once wilted.
May’s theme for Go Ahead Honey is for Mother’s Day – Mother’s Recipe Box – and is being hosted by Raj at Flip Cookbook.