Kids Recipes (Most Popular)
A great and slightly sweet and nutty bread chock-full of fibre with the secret addition of Nutella.
Use all bran buds cereal to make a higher fiber crust for baked chicken nuggets
Delicious as a late night or early morning snack! Calories were figured with Pecans, is less calories when pecans are omitted
This recipe is one that I had years back and took 6 months to find again after it had been lost. My dad and brother prefer to use plan bran flake cereal and add dried cranberries or blueberries or other add-ins when they make a batch at a time. After baking these also freeze well for a quick addition to lunches or on the run breakfasts.
My family detests anything vegan that tries to mimic the "real thing", and none of them are that keen on baked mac and cheese... too bad for them! I came up with this delicious mix that starts on the stovetop and finishes under the broiler. If you have an oven-safe bowl you don't even have to re-plate!
A local, organic and raw honey shines in these hard candies, which are perfect for sucking on or melting into a cup of tea.
Adapted from Chocolate Covered Katie, this dark, dense chocolate fudge cake is almost like a brownie in consistency. You'd never suspect anything healthy was tucked inside either, but surprise! Whole wheat and vegetables both find a home in each and every slice.
Adapted from lovefromtheoven.com, these eggless, bittersweet chocolate cookies get packed with nutrient dense Greek yoghurt, oats, dates and Qi'a™ Superfood cereal (and/or roasted lentils). To make things even better, two types of chocolate chips find their way into the dough too!
It's a brownie... no, a banana bar... no, a Reeses bar... it's all of them! Smooth chocolate, crunchy peanuts and creamy bananas all meld into a delicious, sweet treat.
There's no shortage of flavour in this cheesy baked dish, even though there's half the amount of pasta! I personally love garlic in my tomato sauce, if you don't, feel free to leave it out and use plain tomato sauce. Made by request for a weight-watching friend of mine.
What a great activity to get the kids in the kitchen! From spreading sauce to "cheesing" to picking extra toppings, pizzas are a great step up to cooking. Makes 4 individual pizzas.
You know that a bowl of warm, creamy tomato soup is always made better when paired with a gooey grilled cheese sandwich, so why not take the combo to the next step with a tomato soup and egg soaked grilled cheese? These sandwiches have all the goodness of hot French toast and stringy melted cheese, with the undeniable tomatoey taste you love.
Adapted from one of my favourite GF and mostly vegan bloggers Karina Allrich (http://glutenfreegoddess.blogspot.com/200
9/03/big-banana-muffins.html). These are huge, flavourful, moist, and perfectly textured - while being interesting enough that nobody would ever suspect eggs, dairy, corn, nuts or gluten were missing! Makes 6 jumbo muffins.
Gluten free, vegan, fragrant and flavourful, these whole grain lemon and herb cookies glitter and call out to be devoured!
I grew up on this eggy, tender yet crispy breakfast treat, lashed with maple syrup and served alongside crispy bacon. I’m craving it again just thinking about it! I came across an interesting icebox cookie formula on Baker’s Royale, and once I saw it I knew I had to make it!
Makes two 9x13” pans. Dense, sweet and studded with bittersweet chocolate chips, these vegan blondies have a rich nutty flavour without any added fat or nuts! Adapted from http://chocolatecoveredkatie.com/2011/05/1
8/chocolate-chip-blondies-and-theyre-g
ood-for-you/
Homemade fruit roll-ups are a delicious, easy portable snack for everyone's lunchbox! This is doubly easy if you have a dehydrator and an offset palette knife :-), but a low oven is a viable substitute!
I took the leftover No - Berry Strawberry Rhubarb Cake from our summer BBQ and beat it with a scoop of plain, non-fat yoghurt, rich cream cheese and milk to make a mock cookie dough. Topped with crushed cookies and baked into two-bite morsels, they made perfect sandwich cookies for my Chocolate Sweet Potato Frosting
Adapted slightly from Farm Fresh Recipes from the Missing Goat Farm, these sweet, chewy oatmeal-based bars are filled with luscious caramel sauce, gogi berries, mashed banana and chocolate chips. Extra protein comes in with a vanilla soy isolate, while psyllium adds extra fibre and binding power. Just don't tell the kids they're healthy!
Simply glazed with powdered sugar and milk, these slightly sweet, fruity eggless donuts get a hint of colour from cocoa and nutrition from spelt flour. Baked instead of fried, you'd never suspect they were healthy!
Kale makes these a "monsterously" sneaky and decadent treat when you're baking for kids! Omegas from the greens, walnuts, spelt, chia and flax make these nutritional ogres too. Use dark chocolate chips for optimum nutrition. Adapted from http://kandktestkitchen.blogspot.com/2011/
04/double-chocolate-kale-muffins.html.
An old childhood favourite, veganized! If you can find whole grain stuffing shells even better - or use GF ones if you need!
This is a delicious, gorgeous “mock-tail” of sparkling ice tea. Even though it’s alcohol free and packed with antioxidants, it is full of all the taste and look of sangria!
Makes 13 cups, or 26 “dainty” servings
Recipe does not account for eating the fruit, but does include sugar and full-calorie soda.
Makes two (8" or 9") cakes, 1 9x13" cake or 20-24 cupcakes and can be used in any applications calling for the mix itself!
Letting the dish cool in the fridge and set well helps when it comes to cutting the bars cleanly. Adapted from a recipe in the old Star Weekly, re-published in the Toronto Star.