March Break Camp was, once again, fantastic week at all 6 locations. The campers had so much fun making new friends, exploring their community, and learning lots of new things in camp’s play-based environment.
We’re going to take you back to day one, and show you what the first day of camp looked like when we paid a visit to Adventure Camp at R.A Riddell. Adam (the Camp Supervisor at Riddell) shared his secret quinoa chocolate chip cookie recipe with us, and we’re sharing it with you!
Once the campers had become comfortable and had gotten to know one another, it was time to prepare a healthy treat. First, we needed to brainstorm some safety rules like, “Let an adult use the oven” and “If you stir too fast, you’ll make a mess.” Of course, we washed our hands before getting started, too.
Every baker knows that the first step is reading the recipe. Campers took turns reading the ingredients and quantities out loud (with a little help). We made sure we had all our ingredients and tools in order, then we got to work.
Campers took turns measuring out ingredients according to the recipe. Along the way, Adam quizzed them on their kitchen knowledge. “Which spoon is the teaspoon? Which measuring cup is a quarter of a cup?”
The campers loved to watch the consistency of the mixture change as they added ingredients. They were also very careful not to get any egg shells into the bowl.
When the cookies became closer to being ready, the campers learned that sometimes you just need to get your hands dirty to ensure thorough mixing.
The campers each took a handful of cookie dough and shaped it into balls for baking.
With a little help from the adults in the room, the cookies were baked and quickly devoured. All that hard work makes for hungry campers!
Here is the recipe for the delicious cookies we made!
Quinoa Chocolate Chip Cookies
You will need:
- 1 cup solid coconut oil, melted
- ¾ cup of honey
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 cups whole wheat flour
- 1 teaspoon salt
- 1 teaspoon baking soda
- 2 ½ cups old fashioned oats
- 1 ½ cups cooked and cooled quinoa (make sure to cook the quinoa in water, not broth)
- ½ cup semi-sweet chocolate chips
- Preheat the oven to 375 degrees Fahrenheit. While the oven preheats, lightly grease your baking sheets to make sure the cookies don’t stick.
- In a large bowl, combine oil, honey, eggs and vanilla.
- Stir in the flour, salt and baking soda until just combined.
- Add the oats, quinoa and chocolate chips and gently mix by hand.
- Take 2-3 tablespoon-sized portions of the dough, shape it into balls, and place on the baking sheets.
- Bake for 10-15 minutes until the bottoms of the cookies are browned.
Thanks for coming along with us on our visit to March Break Camp at Riddell. Did you miss March Break Camp this year? Summer camp registration is opening today (Tuesday, April 3rd)! That means a whole summer filled with learning, playing and growing! Make sure you follow us on Twitter and Facebook so you don’t miss any updates from us.
Until next time,