Kids Recipes (Most Popular)
An oil-based, partial spelt pastry envelops a combination of blueberries, goji berries and berry jam thickened with a touch of graham cracker crumbs. It's the best poptart around!
Adapted from 125 Best Vegan Recipes, these are moist and perfectly sweet muffins peppered with chocolate-hazelnut crispy bites instead of chocolate chips.
A protein and vitamin-packed combination of tofu, cottage cheese, artichokes and spinach stuff these shells with a ton of flavour - and you'll never miss the fat! Serving size is 4 shells per person.
Gluten free, vegan, nut and soy free they are, but who am I fooling? They are brownies for Heaven’s sake!! If the coconut milk and vegetable oil don’t make your weight-loss angel’s hackles rise, the corn syrup, brown sugar and carob chips might!
Using my vegan marshmallow fluff and crispy brown rice cereal, these thick treats are ten times better than the originals!
One of my favourite lunches that can also serve as a simple supper with a bowl of soup or a garden salad. Tofu and ricotta puree into a creamy spread with a touch of tang and freshness from herbs and lemon. Spread on bread that's been flattened out with a rolling pin (or wine bottle...) and topped with slices of summer candy before being quickly broiled to soften everything into a delicious whole and you've got a meal for kings and hungry gardeners alike.
Wondering what to do with that vegan strawberry curd you made? I whipped up simple thumbprint cookies with home-dried kiwi slices in the dough for a unique twist on the classic.
Adapted from Artisanal Gluten Free Cooking by Kelli and Peter Bronski to use some mini peanut butter cups along with chocolate chips. You’d never know they were gluten free – just soft, slightly cakey and delicious!
Thin, chewy and vegan FTW! These use my Cocoa Syrup as the full-bodied chocolate flavour, amped up by brown sugar, with crunch from Rice Krispies and moist from oil and silken tofu. Perfect to face all the allergies at school!
Cocoa Syrup: http://yummysmells.blogspot.ca/2013/03/coc
oa-syrup.html
These wonderfully healthy, toothsome whole-grain muffins have earned their name from their two star ingredients: Pumpkin and Quinoa! These are a great way to start, continue, or end your day.
Cheap, easy, vegan and delicious to boot, without any added sugar, milk, eggs or wheat products to get in the way. Great for when you have leftover mushy bananas sitting in the freezer and you don't want banana bread!
Adapted from WitchyWife @ The Daily Plate, a delicious frozen chocolate pie with a crispy peanut butter crust.
Creamy, rich, smooth, and chock-full of good-for-you, high-quality soy protein! If chocolate's not your thing, a mix of lemon and cheesecake pudding mix is equally tasty - add 1 tsp of grated lemon zest too!
This is an old WW trick, best made in muffin tins (1. for portion control and 2. for texture). Great for a chocolate fix when you're still watching calories (or even if you aren't... then you don't have to stop at one!)
Carrot cake, or cookies? Why not both? This has all the fruity goodness of the carrot cake you know and love but with a lot lower sugar and fat content. I like making sandwiches with plain or strawberry chream cheese in between them!
Can you tell I'm on a Kamut kick? I can't help it - this versatile grain is so delicious! This is a great after-school (or take along) treat, and you can swap out the almond milk for soy, rice or cow's milk of you prefer. Basically, it's Rice Krispies with no butter and Kamut.The puffs can be found in health food stores, Nature's Path makes a version of it.
Adapted WW recipe, so named becausse the mini chips look like craters.