Kids Recipes (Most Popular)
When she was diagnosed with celiac disease and allergies to corn and dairy, Tia thought she'd lost out on ever having her favourite Kit Kat bars again. Well I was happy to prove her wrong! This recipe makes 3 KIG SIZE "Kit Kat" style bars (easily 3 servings per bar!) and is quite a long process to make, but it's worth every second once you taste them!
I came across the Amazon blog Al Dente's recipe for Popcorn Cookies, which were not only completely whole grain but vegan! I had a few problems getting the mixture originally posted to come together into anything other than sandy crumbs, so I modified along the way until I was rewarded with a sticky batter ready for the pan. I played around by using a mixture of raw sugar, Krisda's stevia baking blend and Nature's Agave delicious, rich amber agave syrup as well.
Adapted from http://www.twopeasandtheirpod.com/chocolat
e-fudge-zucchini-cookies/. These are rich, chewy and touched with a fruity bite from raspberry cocoa and chocolate chips.
The original recipe for these fruity marshmallows comes from a vintage copy of "The Joys of Jell-O Recipe Book". I changed the method so that the marshmallows set firm (not like the mallow cream-like original)
Adapted from http://ibakeheshoots.com/easy-vegan-cookie
s/ and inspired by http://www.lorannoils.com/node/305, these vegan cookies are made with toasted hazelnut oil, ground hazelnuts and Frangelico for a truly decadent treat sure to please any Nutella fan!
I have no idea how long this recipe's been around but so many people have made it I figured I'd give it a shot - with less added sugar than "normal" and Hot Tamales candy instead of cinnamon hearts, which I couldn't find!
Homemade ricotta cheese and Xyla-sweetened Mountainberry jam star in these simple, pan fried dumplings of decadence. The adults at school liked them, no doubt the kids will too!
Dark cocoa powder is a natural with the flavour of sweet cherries, and a reduced cola syrup adds a little touch of nostalgia for those of us who grew up with the classic restaurant drink!
Adapted from The Homemade Pantry by Alana Chernila. This combination of ingredients and method makes for incredibly fresh, thick yoghurt with a slight tang - perfect as a base for dips and dressings, dolloping on tacos and potatoes and eating plain! I’ve added some of our favourite flavour variations too, feel free to play!
Have leftover mellowcreme candies from Christmas? Try these sticky sweet, fudgy blondies with candy corn as the secret ingredient! Adapted from cakefyi.com/2011/11/03/candy-corn-blondies
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Makes about 3/4 cup. Veganized from www.brighteyedbaker.com/2012/07/24/diy-car
amel-sauce/
Tender and moist from cream cheese and my signature Scented Cinnamon Honey Butter, these get extra richness from buttery Kamut flour, butter extract and butterscotch schnapps! A dose of Aquafaba keeps things egg free too, and rolling them in crushed cinnamon cereal adds an unexpected layer of texture.
My stepdad loves pizza, but he's a diabetic and is always watching his carb load. This crust isn't "low carb" per se but it is higher in protein and fibre than your run of the mill storebought. It even freezes beautifully!
Adapted from Joanne Fluke’s Lake Eden Cookbook, the batter for these gems is filled with jam for lots of colour and flavour. A roll in decorating sugar adds extra sparkle!
Why not have a healthy (er) Kinako Chocolate Chip Cookie for dessert tonight? These melt in your mouth cookies get a nutty flavour and hit of protein from kinako - toasted soy flour.
Adapted from Kyotofu
These brownies are the perfect marriage of cakey and fudgy, with just enough toothsome chew to hold your interest. The bars are perfect on their own or jazzed up with ganache, ice cream or fruit, and make great cake balls too.
Crispy cornmeal and panko enrobe low-fat Mozzarella and bake to a delicious crust - the perfect movie-night snack!
This is the epitome of sushi roll bastardization - BROWN short grain rice, CANNED tuna, and rice CHIPS for crunch? It works - believe me!
I made these up as I went along today, finding things all over my house that needed to be used up! The result is some seriously favour-packed, wonderfully moist and delicately spicy muffins that are healthy enough for breakfast and decadent enough to pair with an afternoon coffee.
Scramble up some egg whites with a touch of cheese and a huge assortment of vegetables, spoon into crispy potato shells and broil just a minute longer for a breakfast fit for farmers, students and families alike!
This is super-easy to make and delicious to eat, and the possibilities are as endless as the cookie varieties!
Every Easter these spicy, fruit-studded rolls crop up in various incarnations. Some say they actually have pagan roots in Spring Equinox rituals, and that the monks simply added the cross to convert people to Christians!
Traditional melt-in-your-mouth peanut butter thumbprint cookies with a serious centre! For those who like some rock n’ roll flair with their little bit o’ country cooking. The spice seasoning mentioned is reviewed on my blog.
Easy, flavourful, and a million times healthier than the deep-fried versions known as chimichangas, these crispy baked burritos are filled to the brim with goodness! Serve with spicy salsa and a dollop of sour cream, if desired. Adapted from a few recipes from the 'net.
The best part about this recipe is that all the ingredients are mixed in the blender at one go and the resulting batter is baked. I don’t think cake making can get easier or more variable than this! For a berry cake, swap 1/3 cup the applesauce for ½ cup fresh or frozen, then thawed, pureed berries (strawberries, blueberries, etc). Orange more your thing? Substitute 1/2 the hot water measurement for orange juice and add 3 tbsp grated zest. Coconut lovers can swap 1/2 the hot water for coconut milk, add 1 tsp coconut extract and 1/3 cup shredded coconut. Finally, if you want chocolate cake, substitute ½ cup flour with cocoa powder and add 1/3 cup mini chocolate chips or nuts after blending the batter smooth!