Kids Recipes (Most Popular)
Here’s an awesome calcium-rich recipe packed with fruit to try out at home! It’s vegan and gluten free, and really kid friendly (especially if you add a little maple syrup!)
Slightly adapted from Jenny of Picky Palate's Double Chocolate Covered Pretzel Peanut Butter Cookies, I didn't have chocolate covered pretzels but I compensated by adding some decadent semisweet chips instead. The salty, crunchy snap of the pretzels and the bitterness from the cocoa powder perfectly balance the white chocolate pieces too.
Adapted from http://www.canadianfamily.ca/articles/reci
pe/carrot-coconut-macaroons/
You know you should be eating more legumes, but the chances of getting a kid to tuck into a bowl of beans are generally slim to none! But try getting anyone – especially a child – to resist a cookie!
Fairly quick to put together, this was made as a trial run for one of my clients. She has celiac disease as well as allergies to dairy and corn (amongst other things). This is a simple, yeasted loaf, without gums, using a blend of rice, bean and tapioca flours and rice baby cereal for a bit of texture. Make sure your "white bean" flour is soy-free if you require it (most are pinto or fava, but some kinds are soy blends).
A chewy, nutty and caramelly bar cookie that will take your tastebuds to high heaven. Treat yourself or your gluten-free friends to this delicious creation.
This is a delicious, gorgeous “mock-tail” of sparkling ice tea. Even though it’s alcohol free and packed with antioxidants, it is full of all the taste and look of sangria!
Makes 13 cups, or 26 “dainty” servings
Nutrition does not account for eating the fruit, uses stevia and calorie-free soda
Lots of veggies and thick Chinese noodles soak up the delicious sauce I was lucky enough to try out in a food demo. Feel free to use your favourite, the Blue Dragon Sweet and Sour variety is similar to thick plum sauce with a touch more heat and acid.
Adapted from the Rosie's Bakery All-Butter, Cream-Filled, Sugar-Packed Baking Book. These bars have a simple whole wheat vanilla shortbread crust and are piled high with diced fresh rhubarb in a light egg-flour custard. Not too sweet, they're a great addition to the backyard BBQ.
Nix the deep fryer in favour of a heavy frying pan and a touch of canola oil for these sweet, nutty snacks you can have for breakfast! They're completely vegan, nut free, 100% whole grain and GLUTEN FREE too!
So simple, yet it's a perfect gift to make for those who have everything - including a sweet tooth!
For a luxurious, tangy-sweet pudding, beat a few tablespoons of this into your favourite yoghurt. For the perfect decadent cake or doughnut filling, chill it at least an hour to thicken.
Or "starfish" if you want to relate to the famous Pepperidge Farm crackers these emulate. For extra zip, try extra old Cheddar and add a pinch of chipotle or jalapeno pepper powder!
The "kid friendly" version of my Somewhat Sophisticated Chocolate Chews. Same basic ideas, just a few tweaks. If peanut allergies are a problem, substitute cashews or hazelnuts.
This is a great, nutritious, low-allergen "first food" for babies when they're starting solids - as they grow up you can ease up on the texture a bit if you want it a little less smooth. Makes 5 3.75 fl oz servings
These gluten free, vegan cookies are VERY almondy, and delicious beyond belief! If you're a fan of good ol' PB&J these are for you, all grown up!
A deliciously gluten-free recipe reminiscent of Rice Krispie treats, but made with puffed millet and without marshmallows! The squares have a complex butter-caramel flavour and a crown of chocolate chips for good measure.
Though low in fat and sugar, it's surprisingly moist, has all that bran goodness and is a lot more portable than a bowl of cereal and milk. Adapted from Miami Herald.
Deliciously nutty with the added bonus of bananas... it's like my favourite sandwich in a brownie form!
These are very dense crackers, totally gluten-free, and the all-chickpea flour version is especially high in protein and low in carbs. They're sturdy enough to hold up under the thickest of dips. Adapted from Fatfree Vegan.
I teamed up butterscotch chips, caramel candies and marshmallows with the brown sugar and butter base. I tell you, it is hell to chew if you have fillings, but heaven in your mouth once it melts! These make a big batch, which is good if you do a lot of bakesales for school or charity.
It would probably have been better if I had used a jumbo muffin cup for this sucker, but since a) I'm too cheap to buy one for now and b) there was no way in heck I was going outside again after slipping and sliding on the snow and ice this morning, a very muffin-toppy looking cakelette is what I got. I doubt the taste changed, though!
Good ol' Nutella is at it again - this time I turned the decadent combination of the chocolate-hazelnut spread and sweet, creamy bananas into a panful of chewy, almost brownie-like bars. Vanilla yogurt and a touch of milk keep things nice and tender!
I am not making ANY nutritional claims about this one – we had to do a taste / texture comparison with a “convenience” product (AKA TV-dinner) and this rich, slightly off-puttingly cheesy recipe fit the bill for it. The Velveeta (or processed “cheese” if you want to call it that) gives it the melting, thick velvety quality most people are used to, so it shouldn’t really be left out if you’re not into roux-making.
With a fruity hit of currants and a chewy protein boost from soy protein crumbles, these cookies (filled with Kashi's Toasted Berry Crisp cereal) are good enough for anytime of day!
I adapted these from Kevin at Closet Cooking: http://closetcooking.blogspot.com/2009/08/
chocolate-zucchini-bread.html to make indulgent muffins that both fed the kids and used up the zucchini!
I made my own version of Power Bars, using a super-delicious trail mix I found at Bulk Barn called "Goodness of Goji". In addition to a generous helping of the berries, the mix has almonds, raisins, dried pineapple and sunflower seeds in it. Then I made my own power blend to add to it, with soy protein isolate, wheat gluten, wheat germ, chia seed, flax, sesame seeds, amaranth, tofu, agave, peanut butter and toasted soy "nuts". The result? Dense, chewy, indulgent-tasting bars that are more than the sum of their parts!