Kids Recipes (Most Popular)
Chocolate-chip, cherry and Smartie-studded cocoa cookie drops, just sweet enough to spark the inner child in everyone! Egg-free, low–fat and whole grain, but fully rich and decadent!
This uses cooked brown rice (leftovers are great) and is a perfect swap for cream in baking (though it won't whip). Makes about 2 cups of "cream" which can be diluted for a beverage if you like.
This is a pretty web-famous, but still delicious, mock-up of the Cadbury treat. You can make deliciously flavoured fillings by changing the extracts (my current favourite is coconut "white" and lemon "yolk"). NI does not include chocolate coating.
Fudgy, smooth chocolate and a kiss of sea salt is what this surprisingly healthy, gluten free candy is all about! I won't judge if you eat the mixture out of the food processor instead of pressing and chilling it... I did! Adapted from Diet, Dessert and Dogs and The Gluten Free Edge.
Makes 10 pieces
Chewy, sweet cookies with the goodness of whole grains, banana and oat flour and a homemade granola for crunch! Adapted from keepinitkind.com/salted-caramel-chocolate-
chip-cookies/
My "control" recipe for my experiments with PureVia's Granulated sweetener... it's a vegan version of the Crisco "Ultimate Sugar Cookie" that I made with Ener-G egg replacer and coconut milk and jazzed up with a pinch of nutmeg.
Directions for Gluten Free Fudgy Brownie Mix (http://recipes.sparkpeople.com/recipe-det
ail.asp?recipe=2526675)
Kids home from school and hungry? Give them an easy to eat sweet treat that’s full of fruit, fibre and protein to keep them on track ‘till dinner. Bananas, cereal, maple syrup and sunflower seed butter fill these bites – wholesome enough for a breakfast on-the-go on a busy morning! *For gluten-free, use quinoa flakes or certified GF oats for the rolled oats and Kamut flakes OR 2 cups puffed millet in the balls, ˝ cup toasted sesame seeds and 1 cup cream of rice cereal to coat
Adapted from Hannah @bittersweet (http://bittersweetblog.wordpress.com/2009
/09/05/lend-me-your-ears/), I made this back in my co-op days for the kids at the Boys and Girls Club. Though a lot of them had had a West Indian style of cornbread (savoury and often filled with peppers), not many of them had tried pound cake, and none of them had tasted anything like this!
Almonds and bananas are both very high in B vitamins, magnesium and potassium, all which relax the body and promote a good night's sleep. This is also a good "protein-carb" bedtime snack for diabetics or dieters to prevent the blood sugar crash in the morning.
These are an easy, gluten-free way to make your own saltine crackers that's cheaper than buying the brand-name kind. Add any toppings you wish!
NO oil or butter goes into these soft, rich-tasting chocolate chip cookies. The secret? Ripe, creamy avocado! The kids at school gobbled them up (and the teachers too!).
This simple, hearty and vegetable-laden soup is a perfect frugal meal when the weather is downright frightful outside. It's even easy enough for the kids to get involved with measuring, (supervised) slicing and stirring!
Harcha is a Moroccan flatbread made with semolina (and occasionally cornmeal as in my version), milk and oil. Mine is a dessert variation with vanilla and is served with an orange blossom water, cinnamon and honey butter on top.
Pureed roasted carrot teams up with large flake oats, raisins, cinnamon and ginger to make bite sized, chewy drop cookies perfect for Peter Cottontail! Adapted from our MLCP "vintage" recipe.
A few "secret" ingredients are my keys to making this lightning-fast pasta sauce taste like it's simmered all day! This is smooth and meat-free, but add what you (and your family) adore!
