fiddlestickspreschool

Fiddlesticks is a play-based mixed-age preschool emphasizing the arts and natural living in an allergy-friendly environment. We are located in South Riding, Virginia and strive to provide an environment that nourishes the senses and spirits of young children through quality natural materials. We are a Music Together preschool–2 semesters with take home materials included in tuition.

Classes are offered on Mondays, Tuesdays and Thursdays from 9AM – 12PM. Daily snacks emphasize organic and/or local fruits and veggies and avoid the top 8 food allergens, refined sugar, and GMOs as much as possible. Children from age 2 to 4 are welcome to apply.

New students are now eligible to enroll. We have already held our open house, but are happy to have visitors if you’d like to come visit the school. Please email Dallas at fiddlestickspreschool@gmail.com to ask any questions or to schedule a visit.

• 1/2 cup sunflower seeds
• 1 Tbsp ground flaxseed
• 1 cup raisins
• 1/2 light olive oil
• 3/4 cup Really Raw honey
• 2 cups shredded carrots
• 1 large apple, peeled, cored and shredded
• 1 cup brown rice flour
• 1 cup sorghum flour
• 1 cup tapioca starch
• 3/4 tsp xanthan gum
• 1 1/2 tsp baking soda
• 1/2 teaspoon salt

Place sunflower seeds in glass container and add enough water to cover. Soak 8 hours to sprout.

Preheat oven to 350* and grease mini muffin tins.

Combine flaxseed with 2 Tsps warm water and allow to sit.\

Drain sunflower seeds and spread on a cookie sheet in a single layer. Roast briefly in the oven until dry and lightly browned.

Cover raisins in warm water to soften.Combine oil and honey and mix on medium speed about 30 seconds. Add the vanilla and cinnamon and mix briefly. Add shredded carrots and apples and mix again. Drain raisins and mix in raisins and sunflower seeds. Add remaining ingredients and mix just until combined. Fill muffin cups to the brim and bake 16 minutes, rotating pans halfway through. Made 40 mini muffins

My original Minus8 Granola bars have two ingredients one of this year’s little bears will do better without–coconut oil and potato starch–so tonight I revamped them for tomorrow’s snack. I must say, they came out wonderfully!