Kids Recipes (Most Popular)
I always feel badly that the goodies I take to my counsellor can't be shared with his son - he has severe tree nut, peanut, dairy and soy allergies. I resolved to find a treat that worked for him - and these super-moist muffins made with roasted bananas, coconut milk and canola oil get an extra banana boost from crunchy banana chips! This also makes a 9x13" cake, or two 9" layers.
A high-heat roast brings out all the gooey sweetness and caramelization in the bananas, which require only minimal sugar to create these meltingly-soft loaves. A scattering of dates, raisins and strawberry-banana granola keep things interesting!!
*Note: Be VERY careful when unmoulding these loaves. They are so moist that they don't stand up to much moving while warm.
This batch features everything you could look for in a healthy snack:
Nuts? Check (pecans)
Fruit? Double-check (Craisins and sultanas)
Seeds? Check (pepitas)
Whole Grains? Double-check (high-fibre cereal and whole wheat flour)
And finally, CHOCOLATE!
Peanuts, soybeans and kidney beans get to play in this unique spin on your favourite spread. Add salt and/or sugar to taste (or if you're feeling REALLY decadent, use melted butter for the oil!)
A delicious, roasted spread that's nut free and 100% customizable! Try honey and cinnamon, or cocoa and brown sugar for a twist on the original!
I made this vegetarian lasagna for my sister when she came home from school declaring her newfound love for the dish. I knew she didn't like "chunks" in her pasta, nor does she eat many veggies in general, so I used the "sneaky" technique of pureeing zucchini, red pepper, carrot and onion into a smooth tomato sauce instead. "Smart" white whole wheat noodles and low-fat cheeses (including the dregs of a bottle of vegan parmesan) round out the rest of the layers. Makes 6 individual dishes or 1 9x5 lof pan and 2 individual casserole dishes.
These are a perfect combination of flavours and textures - sweet marshmallows, bitter chocolate, salty peanut butter and the crunch of sourdough pretzels and rice cereal. If you *love* peanut butter, use peanut butter filled pretzels in this for added oomph! Adapted from Mad Hungry Cravings.
Gluten and egg free, packed with protein and fibre and all kinds of delectable! Rich and creamy Nutella filling nests inside each dark chocolate cookie made with almond butter and more Nutella! A handful of dried bananas add an accessory flavour and great texture too.
These hearty cookies are stuffed with crumbled granola bars, grape jam, dried fruit and fresh ginger - they leave standard oatmeal-raisin biscuits in the dust!
A mixture of Textured Vegetable Protein, spicy rice and black beans gets moulded into falafel-like rounds and baked to crusty perfection. If you don't have the dairy restriction, sharp Cheddar or pepper Jack cheese is a delicious addition too. These freeze very well! Makes 24, 6 servings
I don't know of a single person who is pickier than my younger sister - not only does she have very specific tastes, she has an incredibly sensitive palate that can detect the slightest change of ingredients! Luckily I've been able to find one way of sneaking a bit of nutrition into her sweet-toothed diet - using a "white whole wheat" (or NutriBlend) flour in place of standard all-purpose, and skim milk instead of the standard whole. Frost with your favourite recipe!
I call my baking stress relief, really, since all work and no play makes Sarah break down and throw things. Instead, I break out a mixing bowl and throw yummy things into it (most of the time, if I aim!).
Almost everyone loves to find a good ol’ PB & J in their lunchbox. I take it to a sweeter, healthier level by adding one of my favourites – banana – and swapping almond butter for the peanut. A swirl of grape jam tops it all off!
My grandma's not overly fond of nutritious eating - especially vegetables - but she loves cheese. Taking a leaf out of many "kid food" author's books, I pureed a bunch of cauliflower and tofu into the three-cheese sauce before stirring in brown rice fusilli and baking individual portions with a topping of GF breadcrumbs. She's none the wiser, and claims that the meals are delicious!
A bar for the true chocoholic, adapted from http://www.somethingswanky.com/fudgey-choc
olate-chunk-brownies/. Between melted semisweet chocolate, chocolate liqueur and cocoa powder in the batter and the cup and a half of chunks peppering it, these are dark, rich and fudgy!
Whether you're a 5AM gym rat, shuttling the kids to dance-soccer-piano-karate or simply needing a sweet, nutritious protein and energy boost mid afternoon, these slightly crispy, slightly chewy chocolate chunk cookies fit the bill!
Caramel bits, chocolate chips and hemp seeds pack these whole-grain oatmeal cookies, creating treats so decadent you'll never realize they're made without butter, oil or eggs!
These banana bars are packed with goodness (and good flavour) - oats, brown sugar and luxurious melted butter combine into an almost butter-tart taste perfect for embracing the raisins. Mashed bananas add extra sweetness and moisture too, making these eggless bars perfect for every age!
Adapted from www.lentils.ca/?q=recipes/chocolate-chip-l
entil-cookies-b..., these cookies are everything you love in a chocolate chipper, with a nutty hint from both coconut oil and pureed lentils, not to mention less sugar thanks to organic xylitol.
Ground popcorn, hot sauce and just a touch of flour make for crispy, cracker like snacks.
Jam and almond thumbprint cookies, made with ground nuts, oil and oats in addition to corn and malt syrups. Adapted from a recipe by the monks at Tassajara Zen Mountain Center in California, which is unfortunately under massive overhaul after the forest fire devestation.
These are practically a health food - no added fat, whole grain, hardly any sugar, and full of antioxidant-rich cocoa and mood-lifting chocolate chips! Who needs a better excuse?
Sweet sugar cookies get a "candy-like" flavour from brown sugar and butterscotch flavouring, and a vibrant rainbow of colours from the good old bottles of food colouring. It's a perfect Halloween treat.
This was the result of an over-burdened fridge and pantry - and I couldn't have been happier with the results! Cream cheese in place of more traditional butter gives these a great "body" without the grease, and the hint of orange extract makes you go "hmm"! These cookies are so varied in texture that you'll be reaching for another before you know it... and why not?
Adapted from a recipe by Dorie Greenspan's Baking: From My Home to Yours.
This yeast-raised doughnut recipe is heavily adapted from Heidi Swanson’s website, and flavoured with the divine tropical flavours of coconut and pineapple. Don't over bake these, if anything, under bake them a bit - they will continue baking outside the oven for a few minutes. You want an interior that is moist and tender - not dry. The dough can be made and baked a day ahead if necessary (store loosely covered at room temperature), but they need to be served within a few hours of being filled and glazed, otherwise they will go soggy.
For the cheese lover in all of us, made with a melty blend of Cheddar and Swiss
These are a great, fibre-full and delicious snack for anyone on the go. A good source of protein and nutrients with a great nutty flavour from the toasted buckwheat.