Kids Recipes (Most Popular)
Makes about 6 1/2 cups of passata - tomato puree, no herbs other than garlic, no salt or pepper, and no oil! You will need a food mill (either manual or electric) and a large crockpot or slow cooker for this recipe, which takes all day (though unattended) to make. It's worth it, though!
A fairly easy homemade dark chocolate pudding that both adults and kids will love. Great mixed with a few mini-marshmallows and topped with graham-cracker chunks for a smore like treat!
Cola is the secret ingredient in this easy black bean soup recipe. The black beans are further flavoured with onion, garlic, cumin, chili powder, and lime.
Filled with flax seed, chia (yes like the pet) seed, hemp seed, pecans, carrots, pumpkin puree, apples and 4 kinds of whole grain flours: rye, barley, spelt and oats. Also totally vegan and wheat free (but not gluten-free)! Whew! It's like Vancouver at your door.
Makes 8-9 jumbo muffins or 18 (generously portioned) regular muffins.
A happy accident stemming from my impatience in the kitchen, which resulted in some very delicious, rich and spicy treats with the streusel hidden just beneath the surface.
From the book The Cooking Book by Jane Bull, this is a great opportunity to introduce kids to baking!
These are puffy, soft and delicious morsels studded with raisins and lifted with a hint of lemon – perfect and vitamin filled for school lunches!
Poppyseeds, coconut, banana and orange blend seamlessly with a 7-grain pancake mix of all things to create decadent and completely sugarless puffs. Feel free to have two or three, guilt free!
My stepdad (a Type 2 diabetic) has a massive sweet tooth when it comes to fruit - especially bananas. Banana bread is one of his favourite snacks, but traditional sugar-free recipes can be so dry that it's not worth it to him to bother. This recipe combines Splenda, honey and Demerara sugar with roasted bananas and ricotta for a ton of moisture, while low-carb chickpea and almond flours help balance the carb load in the batter. This freezes really well, even pre-sliced and wrapped in plastic for lunches!
Dad's a diabetic but loves his cinnamon raisin bread, and because he works such strange hours he's often eating snacks rather than meals. I crafted this version of the classic toasting bread to be higher in fibre and protein for staying power and a bit of impact on the carb count, as well as reducing the sugar with stevia.
These also make awesome baked doughnuts with a powdered sugar glaze - don't be disturbed by the sunken appearance of the muffins though, that's what frosting's for!
Adapted from Fresh and Healthy DASH Diet Cooking: 101 Delicious Recipes for Lowering Blood Pressure, Losing Weight and Feeling Great by Andrea Lynn. These creamy, cheesy shells are cloaked in Cheddar, mozzarella and low-sodium tomato sauce. I used goat dairy (easier to digest) and changed proportions of the basic elements to use what I had on hand.
Is there a better way to eat your veggies than in a vegan, rich brownie-like cookie? These babies were inspired by http://www.chowvida.com/2013/01/double-cho
colate-zucchini-cookies/ and were an absolute hit - you'd never guess they were low-sugar, lower-fat or whole grain!
What started as her one "sweet treat" on a diet turned into an obsession that everyone who tries it craves! With the combination of Greek yoghurt, unsweetened cocoa, vanilla stevia and a few spoonfuls of jam, it tastes just as good as it is for your body!
Adapted from http://blueberriesandblessings.com/2012/10
/04/12-woct-week-two-dark-chocolate-bl
ack-bean-cookies-glutenfree/, these are GF, 100% stevia sweetened, and packed with dark chocolate, dried cherries and the goodness of legumes! The yellow peas I use are the same ones you find in French pea soup, and are mild and buttery without any "beany" flavour at all.
Inspired by www.lafujimama.com/2012/09/blueberry-yogur
t-cookies, I used the peach yoghurt and raspberries we had at school and tossed in some wheat bran and chocolate chips too. I'm lucky the kids love fruit - and are adventurous eaters!
Only oats go into the "flour" of these chewy cookies adapted from Alton Brown. Perfectly sweet and buttery, they're a great after school or lunchbox treat!
Celebrating the Summer with gluten free and vegan Fudge Cookie Bites! Made with a strawberry-pear sauce (or applesauce) they are a great two-bite treat for adults and kids alike!
Between silky layers of milk chocolate is a protein and fiber filled peanut butter-maple cream. Decadent!
Super spicy, transparent shards of hard candy perfect for toting anywhere - from school to the beach.
Almost as good, and way easier, than the classic RL type, these spelt-flour scones are filled with shredded old Cheddar, fresh chives and a hint of spice.
This hearty "cookie for one" is gluten free, refined sugar free and vegan, not to mention being made with whole grain brown rice and teff flours! Perfect for when you need or want a "safe" snack on the go.
Inspired by Donna Quan (the Toronto District School Board Director)'s Oatmeal Cookies, as seen in the Toronto Star, these are chewy, hearty cookies with less sugar and cholesterol than the originals, and more flavour too!
This is a bit of a fiddly recipe, relying on the simultaneous creation of two separate batters, but the result is worth it in the end. Creamy milk chocolate gets swirled with a rich, deep bittersweet batter for a subtle but delicious contrast. For the epitome of decadence you can frost them with white chocolate icing!
A simple-to-prepare, not too sweet gluten-free muffin that you can dress up with a blueberry sauce and whipped cream for dessert, or grab on the go in the morning. They freeze well, too.
A great way to fix that "tomato problem" in your garden, roasted beets and tomatoes combine into a great sauce for pasta, vegetables or even meats.
These start-from-a-mix brownies are jam-packed with every sweet flavour imaginable... peanuts, butterscotch, marshmallows and chocolate cookies!! Great way to stretch a single box mix.
My vegetarian version of my favourite meal from the Mexican restaurant in EPCOT centre. Semi crispy, cheesy and oh so good!