The order of The Aishling Forest School Way is very intentional, as we cannot fully show up for others and for the world if we are unable to show up for the most important person, yourself. One way to love yourself is through whole food nutrition and a healthy lifestyle. We believe that food is magic and medicine and by looking directly at our nutrition, we become more aware of our community and our living environment.

At Forest School, we provide whole food snacks (individually wrapped) at our special events. Our Foodie Fairy, Ariana Curcio lovingly prepares our treats. As a child, Ariana had a passion for cooking & baking, but it was when she became a vegetarian 25 years ago that she focused on healthy cooking & baking. She is the author of “This Book Will Teach You How To Cook Healthy AF With Minimal Effort”, a go-to cooking guide for busy caregivers. When she isn’t taking care of her beautiful family or hiking with her puppy she is in the kitchen experimenting and evolving recipes to make them as healthy and tasteful as possible.

Below are a few of our favorite Forest School recipes, and we encourage you to try them at home:

Homemade Fruit Leather (V, GF, NF)

• 3 cups of any fruit you choose
• Liquid sweetener to taste (honey or if V, agave)

1. Preheat the oven to the lowest temperature it will go (mine is 175 F degrees.)
2. Puree fruit (Mixed berries, peeled peaches, banana, etc.) in a high-speed blender, add sweetener to taste. The amount of sweetener will vary dependent on how sweet and ripe your fruit is, start with a teaspoon and taste and add by teaspoon to your liking.
3. Spread pureed mixture onto a cookie sheet (that has raised sides) that has been lined with parchment or waxed paper. Place in the oven for approximately 7 hours. Check it for gummy consistency, you cannot overcook or burn it.
4. Once it is done allow it to cool. Once cool, cut the leather into strips, keeping the waxed or parchment paper intact. Roll the strips and store them in an airtight container in the refrigerator.

Buckwheat Bread (V, GF, NF)

•  6 ¼ cups of gluten-free flour baking blend
• 2 ¼ cups of buckwheat flour
• 1 Tbsp active yeast
• 2 Tbsp organic cane sugar
• 3 ¾ cups of lukewarm water

1. Combine flours, yeast, salt & sugar in a stand mixture, whisk on low for a bit to make sure all ingredients are well combined. Heat the water to a warm temperature, about 100 degrees and add it to the flour mixture, mix on high until well combined.
2. Remove mixing bowl from stand mixer and cover the bowl loosely with plastic wrap, allowing some air to get in. Then, cover the bowl with a dishtowel and store the bowl in a shaded, cool area in your kitchen. Allow the dough to rise for 2 hours, after 2 hours, place the bowl, as is, with the towel and plastic wrap in the fridge for about 1 hour. After an hour, place dough on a lightly GF floured surface.
3. Work dough with floured hands into any shape you would like for your bread to be (oblong, round) and place it on a piece of parchment paper. Set the dough aside, loosely covered with plastic wrap, to rest while you heat up the oven.
4. Place an oven-safe lidded Dutch oven or pizza stone in the oven and preheat to 450 degrees. Have the oven consistently at 450 degrees for about 30 minutes to ensure a very hot oven.
5. Place dough, with the parchment paper in the Dutch oven and top with a lid or on the pizza stone (if pizza stone is used, pour a cup of water in a small oven-proof dish and place on the lower rack of the oven to create steam.)
6. Cook bread for 40-45 minutes (depends on your shape.)
7. There are many variations you can do here. One time we added ½ cup of raisins and ½ cup walnuts to the dough before forming the shape. Another time I sprinkled the top with Trader Joe’s Everything But The Bagel seasoning.
8. Be creative and enjoy the process.

Rosemary & Blueberry Scones (V, GF, NF)

I was thinking that some versatility was in order for the usually sweet forest school snacks, so I researched recipes that would be a bit savory, yet suitable for a Tea with Our Trees ceremony. I came across this recipe and knew I had struck gold! The contrast of woody rosemary and sweet, succulent blueberries is the flavor contrast you never knew you needed.

• 1 flax egg (1 Tbsp flaxseed meal mixed with 2 ½ Tbsp of water)
• 3/4 cup unsweet coconut milk
• 3/4 cup spelt flour
• 1 1/4 cups of gluten-free all-purpose flour
• 1 Tbsp baking powder
• 1/4 cup cane sugar
• 1/2 tsp fine pink salt
• 1 Tbsp fresh or dried rosemary
• 6 Tbsp room temperature coconut oil
• 1/3 cup organic blueberries (fresh or frozen)
• Turbinado sugar for sprinkling on top

1. Preheat oven to 400 degrees F and line a baking sheet with parchment paper.
2. Prepare flax egg in a small bowl, then add coconut milk.
3. In a separate bowl, combine spelt flour, all-purpose GF flour, baking powder, cane sugar, pink salt & rosemary. Mix with a wooden spoon.
4. Add room temperature coconut oil and use a large fork to cut it into the mixture until only small bits remain.
5. Whisk the flax-coconut milk mixture once more and add to the dry ingredients a little at a time while stirring. Add blueberries & stir once more.
6. Transfer dough to a lightly GF floured surface and use your hands to form it into a disc about 1 inch in height. Use a large knife to cut the circle into 8 triangles “scones.” Use a spatula to transfer the scones to the prepared baking sheet. Sprinkle the tops with turbinado sugar.
7. Bake for 25 min or until fluffy and golden brown on the edges. Recipe adapted from The Minimalist Baker

Aunt Ana’s ‘Nola Bars (GF, V optional)

• 4 cups whole oats
• 3/4 cup raw almonds, whole or coarsely chopped
• 3/4 cup raw cashews, whole or coarsely chopped
• 1/2 cup raw pepitas
• 2/3 cup unsweetened shredded coconut
• 1/2 cup dried cranberries
• 1/2 cup chopped dates or figs
• 1/3 cup sunflower seeds
• 1/2 cup coconut sugar
• 1/4 cup honey or (agave if vegan)
• 1/3 cup brown rice syrup
• 1/2 cup coconut oil
• 3/4 teaspoon pink sea salt
• 2 cups of dairy-free dark chocolate chips or chunks (optional)

1. Pour 1 1/2 cups oats in a mini chop or food processer and pulse until you have finely ground oat flour.
2. Place the ground and remaining whole oats, nuts, seeds, coconut, and dried fruit in a large bowl. Mix well.
3. Line a large 13×18-inch rimmed baking sheet with wax paper and set it aside.
4. Place the coconut sugar, honey or agave, brown rice syrup & coconut oil in a saucepot over high heat. Bring to a roaring boil, stir well, then remove from heat immediately. Stir in the salt. Then pour the syrup over the dry ingredients.
5. Mix well to coat all of the dry ingredients. Spread the mixture on the prepared baking sheet. Wait for it to cool a few minutes and add the chocolate. Cover the mixture with a large piece of wax paper, place the pan on the floor and step on the mixture to compact it as much as possible. Refrigerate overnight, cut into desired shapes. Store in the refrigerator or you may freeze them for future consumption.
6. Recipe adapted from A Spicy Perspective.

Maple Infused Waffles (V, GF, NF)

These are great to take into the woods because they have the syrup flavor inside of them. I cut a round Belgian waffle into four triangles and serve like a cookie, a deliciously unusual handheld treat in the forest!

• 2 flax eggs (2 Tbsp flaxseed meal mixed with 5 Tbsp of water)
• 1 3/4 cups unsweetened coconut milk
• 1/2 cup melted vegan butter or coconut oil
• 1 1/2 cups of your choice of gluten-free flour
• 1 cup gluten-free oats
• 4 teaspoons baking powder
• ¼ cup maple sugar
• 1/2 teaspoon pink salt

1. Heat up the waffle iron
2. Prepare flax eggs in a small bowl, then add coconut milk and butter or oil.
3. In a separate bowl, combine all dry ingredients.
4. Combine wet and dry ingredients, mixing until all lumps are out.
5. Cook waffles according to the manufacturer’s directions. I like to add a drizzle of maple syrup into the batter for each waffle just before cooking for an extra maple flavor burst!

Black Bean Brownies (V, GF, NF)

• 1 1/2 cups high quality, organic black beans (1-15-oz can drained and rinsed very, very well)
• 2 tbsp high-quality cocoa powder (I use Whole Foods Dutch Cocoa)
• 1/2 cup gluten-free oats
• 1/4 tsp pink salt
• 1/3 cup maple syrup
• 2 tbsp coconut sugar
• 1/4 cup coconut oil
• 2 tsp vanilla extract
• 1/2 tsp baking powder
• 2/3 cup chocolate chips

1. Preheat oven to 350 F.
2. Combine all ingredients except chips in a food processor, and blend until completely smooth.
3. Stir in the chips, then pour into a greased 8×8 pan.
4. Sprinkle extra chocolate chips over the top.
5. Cook 15-18 minutes, then let cool at least 10 minutes before trying to cut. Recipe adapted from Chocolate Covered Kate.

2 Ingredient Cookies (V, GF, SF, NF)

Ultimately you can make these cookies with as many ingredients as you want, as long as you have ripe bananas, they will be amazing!

• 1 cup of oats
• 1 very ripe banana

This is all you need, that is all! Mash together with a fork, form a cookie shape with your hands, and bake on a parchment or silicone-lined baking sheet in a preheated 350-degree oven for 15-17 minutes.

Add-in, in ½ cup measurements:

• Chocolate chips or any other flavor of morsels
• Nuts
• Seeds
• Coconut
• Dried berries

OR 1 teaspoon:

• Vanilla or cinnamon extract
• Cinnamon
• Nutmeg
• Pumpkin Pie Spice

Chocolate Zucchini Muffins (V, GF, NF)

I promise you and your children will ever know that there are veggies in here! The zucchini makes for a moist, fudgy, delicious cake-like muffin. This recipe was adapted from My Baking Addition.

• 1 1/2 cup granulated sugar
• 1/2 cup coconut sugar
• 1 cup vegetable oil of choice (I use avocado)
• 3 chia or flax eggs (3 tbs. chia seeds or ground flaxseed mixed with 9 tbs. water, let sit for 5-10 mins.)
• 2 teaspoons pure vanilla extract
• 2 1/2 cups gluten-free all-purpose flour
• 1/2 cup unsweetened cacao powder
• 1 teaspoon salt
• 1 teaspoon baking soda
• 1 teaspoon ground cinnamon
• 2 cups finely grated zucchini, slightly drained
• 1 cup semisweet chocolate chips

1. Preheat oven to 350°F
2. Line 12 muffin pan with paper liners
3. Using an electric mixer, beat together the sugars, oil, “eggs”, and vanilla until thoroughly combined
4. In a separate bowl, whisk together the flour, cacao, salt, baking soda, and cinnamon
5. Gradually add the dry ingredients into the sugar mixture and mix until just combined
6. Fold in zucchini until it is evenly distributed into the batter
7. Stir in semisweet chocolate chips
8. Distribute batter amongst the prepared muffin wells
9. Bake in preheated oven for 20 minutes

Chocolate Pudding (V, GF, NF)

 It’s so simple to make your own chocolate pudding, there is no reason to buy preservative-ridden instant or premade.

• 2 ½ cups of unsweetened coconut or oat milk
• 1/8 tsp pink salt
• ¼ cup cocoa powder
• 1/3 cup coconut sugar
• 3 tbs. cornstarch or arrowroot powder
• 3/4 tsp. vanilla extract
• ¼ cup vegan chocolate chips

1. Heat the milk in a saucepan with salt, cocoa & sugar on medium heat
2. One warm add cornstarch and whisk until dissolved
3. Bring to a slow boil, lower heat, and cook 2 minutes more until it thickens
4. Add vanilla and chips and stir until it is all dissolved
5. Pour into individual portions into a small glass or ceramic bowls
6. Cover the bowls and refrigerate until firm (about 4 hours)

Lemon Polenta Cookies (V, GF, NF)

• ½ cup raw polenta
• 1 ½ cups gluten free all-purpose flour
• ½ tsp. salt
• ½ cup coconut sugar
• ½ cup of organic cane sugar
• 12 tbs. room temperature plant-based butter
• 1 flax egg -not chia, the black dots will show (1 tbs. ground flax seed mixed with 3tbs. water, let sit for 5 mins.)
• 1 tsp. lemon or vanilla extract
• 2 tbs. lemon juice (one medium lemon’s worth)
• Zest of 1 medium-sized lemon

1. Preheat oven to 350 degrees
2. Line cookie sheets with parchment paper or silicone mats
3. Mix polenta, flour & salt in a small bowl
4. In a large bowl, using an electric mixer beat sugars & butter until light
5. Add flax egg and extract, beat well
6. Add dry ingredients, blend well, add in juice and zest, mix until combined
7. Drop cookies via tablespoon on prepared sheets and cook for 18 minutes.
8. Let cook and enjoy.
9. Recipe adapted from Serious Eats