Sometimes (OK, a LOT of the time) toddlers and young kids can be reaaaally frustrating when it comes to trying new things. I think a lot of Mums feel hesitant to try new recipes in case it is rejected and the ingredients are wasted (note: this is when you call in the food-disposal of a husband and/or hungry dog).
It's easy to get Misty (my 3 year old) to eat fruit.... veggies, however, are another story altogether. Baked goods are one way to try and sneak some in.... you've got to keep your wits about you, however, as young kids are far more skilled at sniffing out a healthy ingredient than we give them credit for. Veggie-detecting-Ninjas if you will.
I have been playing around with an easy grain-free muffin recipe - this one only makes 6-8 small muffins so you can use a batch as a "trial." If it is accepted, then fantastic.... if not there are only 5 muffins left for you, and the rest of the household to consume (note: these said muffins involve chocolate so you shouldn't have trouble removing the evidence). Thankfully - even Spiderman approved of these baked goods.
I'm not exactly sensitive to grains, but it's always nice to involve a little variety in the diet. I was a strict vegan for over 2 years but recently have added eggs back into my diet (from HAPPY, local chooks!). When baking with coconut flour, eggs are pretty important - choose wisely if you purchase from the supermarket.... not all "free range" eggs are exactly that if you know what I mean.
It's easy to get Misty (my 3 year old) to eat fruit.... veggies, however, are another story altogether. Baked goods are one way to try and sneak some in.... you've got to keep your wits about you, however, as young kids are far more skilled at sniffing out a healthy ingredient than we give them credit for. Veggie-detecting-Ninjas if you will.
I have been playing around with an easy grain-free muffin recipe - this one only makes 6-8 small muffins so you can use a batch as a "trial." If it is accepted, then fantastic.... if not there are only 5 muffins left for you, and the rest of the household to consume (note: these said muffins involve chocolate so you shouldn't have trouble removing the evidence). Thankfully - even Spiderman approved of these baked goods.
I'm not exactly sensitive to grains, but it's always nice to involve a little variety in the diet. I was a strict vegan for over 2 years but recently have added eggs back into my diet (from HAPPY, local chooks!). When baking with coconut flour, eggs are pretty important - choose wisely if you purchase from the supermarket.... not all "free range" eggs are exactly that if you know what I mean.
Grain Free Spiced Pumpkin & Dark Chocolate Muffins
Grain/nut/dairy/gluten free
Grain/nut/dairy/gluten free
- 3/4C cooked, pureed (or mashed) pumpkin
- 1/4C coconut flour
- 3T protein powder - this is the BEST one in my opinion (if you don't have this on hand you can leave it out or add 2T dessicated coconut)
- 1/4C liquid coconut oil
- 1/2t ground cinnamon
- 1/8t sea salt
- 1T raw sugar (you can add more if you like but I reckon the chocolate chips give them enough sweetness)
- 1/2t baking powder
- 1/4C chocolate chips - I just use a vegan dark chocolate bar cut into chunks - more cocoa and less sugar!
- Lightly whisk eggs together until well combined and then add all the remaining ingredients - leaving the baking powder/soda until the final mix.
- Spoon into 8 small/medium muffin cups (not a mini muffin, but not one of those monster sizes either) - you could make six slightly larger muffins but maybe increase the baking time by a couple of minutes. I use the reusable silicone bakeware - it's great! Less waste, no sticking.
3. Bake for 17-20 minutes at 170 degrees, fan forced.
These are fudgy, moist and pretty moreish..... especially when served with some coconut milk ice cream..... or with a coffee.... or with an iced coffee that contains a scoop of coconut milk ice cream. Or just on their own. Whatever.
These are fudgy, moist and pretty moreish..... especially when served with some coconut milk ice cream..... or with a coffee.... or with an iced coffee that contains a scoop of coconut milk ice cream. Or just on their own. Whatever.
The pumpkin & chocolate combo was a winner.... so I could hardly stop there, could I? After running out of pumpkin, and Misty requesting more "cakes," I managed to find a dodgy looking zucchini in the veggie drawer and thought, "Why not?"
Double Chocolate Grain-Free Muffins
Grain/nut/dairy/gluten free
Try and let these cool for at least 10 minutes before popping out.
Grain/nut/dairy/gluten free
- 3/4C pureed (raw) zucchini - I just blitz it in my food processor.... you can grate it if you like, but my Misty has an eagle eye for foreign objects in baked goods, so I blend 'em up. It takes one LARGE zucchini to get approximately this amount - peel off the outside green skin with a veggie peeler (I add these bits to my salads!)
- 1/4C liquid coconut oil
- 1T raw sugar (again, you can use more than this measurement as above)
- Pinch of salt
- 2 & 1/2T cacao powder (or cocoa)
- 2 eggs
- 1/4C coconut flour
- 1/2t baking powder
- 1/4C dark chocolate chips (or just your favourite dark chocolate cut into chunks)
- Lightly whisk together eggs.
- Combine all other ingredients except baking powder - mix well.
- Add in eggs, mix them in well.... at the last mix, add in baking powder.
- Spoon into 8 small muffin cups - about 3/4 full. Bake 1t 170 degrees C for 17 minutes.
Try and let these cool for at least 10 minutes before popping out.
Yeah.... this happened.
Don't ask.
Moral of the story: if the veggies end up in their belly.... don't judge a 3 year old's "table manners."