Kids Recipes (Most Popular)
A great addition to the tea tray or dessert table for those who go vegan, gluten free... or not! Delicious, buttery and tart from the cranberries, these use ground nuts instead of flour!
Though this recipe does not rely on eggs for a creamy mouthfeel and scoopable texture, the gelatin takes care of that problem, without the hassle of worrying about it curdling (as many of mine seem to do!). Use a good, flavourful honey you enjoy in this - I love Manuka or (the less expensive) buckwheat. This is a good option for non-vegetarians who want a nice, tart, low-fat frozen treat from their own kitchen.
Makes about 8 3/4-cup servings.
Unlike any other chocolate cake you've seen, but one of the easiest to whip together - SO much aroma and flavour! Chunky peanut butter, honey and banana... with CHOCOLATE?? Yes please!
Adapted slightly from Alice Medrich's Sinfully Easy Delicious Desserts. If you're a vanilla lover, this is for you! They're very vanilla-y, but basic enough that you can play around with all sorts of fillings and frostings to make them your own. Try serving these plain with a "do it yourself" frosting bar for your child's next birthday party!
Yes, this is a "cheater" recipe - using a mix - but really, some days you just need a cookie! I jazzed up the basic base with a diced red pear, organic raisins and a handful of dark chocolate chips, so the end result is anything but a boring old "box-mix" cookie!
Lean ground turkey gets a nutrient (and colour) boost with a can of pureed kidney beans and a few extra veggies, while leftover whole-grain waffles and gluten flour help the egg to bind it all together! Italian spices keep the flavours familiar, and by baking them in advance you can have a flash in the pan (pot?) meal in minutes!
Who can resist the siren song of rich chocolate, creamy hazelnuts, crushed chocolate cookies and chewy, wholesome oat bran? All wrapped up in an eggless nibble perfect for the lunchbox. Note for milk allergies that Oreo crumbs contain whey, use your preferred substitute if necessary.
You can't go wrong with chocolate and cherries, and these are no exception! Vegan, with 100% spelt flour and no added fat thanks to homemade pumpkin and sunflower seed butter, even the frosting is good for you, and packed with hidden antioxidants!
With melted and chopped chocolate (and a little kiss of cocoa!) in the batter, these rich, cakey-fudgey brownies are a hit with chocoholics everywhere. Adapted from Best Recipes Ever (cbc.ca/bestrecipes/2010/03/super-chocolat
e-chunk-fudge-brownies.html)
These are a great, protein- packed, low fat lunch for Indian and Middle Eastern food lovers everywhere. Phyllo dough keeps them flaky and crisp without the deep-fat bath in the fryer! Freeze what you don’t need immediately before you bake them off, allow to thaw before you bake them out of the freezer
Chicken, rice and a plethora of purple vegetables fill this otherwise traditional soup! My choice of home-grown purple carrots, organic red onion, bio-farmed purple potatoes and whole-grain, purpley-black "forbidden" Thai rice dyed the whole pot an indigo hue, including all the "paler" veggies and the shredded chicken!
Nothing but good fat in these rich, double chocolate and cherry brownies - and the chocolate-coconut frosting packs an avocado punch too! Brownie adapted from http://www.flickr.com/photos/veganfeast/46
73005754/in/photostream/, frosting adapted from http://thevoraciousvegan.blogspot.com/2009
/12/raw-double-fudge-brownies.html
Soft, yet easily sliceable and a great keeper, this bread is enriched with yogurt, milk and honey and flavoured with cinnamon.
When my mom wanted bagels for her breakfast this weekm I did a little bit of pantry exploration and came up with this recipe - dried cherries and tart cherry concentrate from Michelle's Miracle, ground almonds, minced pecans and a crushed All Bran cereal bar. Boiled up and baked in a hot oven, they're perfectly dense, filling and wholesome rings fit for breakfast or anytime at all!
A comfort food classic in our family - leftover mac & cheese with tomato sauce, peas and leftover turkey - gets elevated with wholegrain farfalle, a simple rosé sauce and a quick bake under Panko breadcrumbs.
Eggs do double duty as leavening and binding in this bean-based, dairy free cake. Orange juice as well as a stevia baking blend add a touch of sweetness to counter the bitter cocoa.
Stevia sweetened chocolate studs a peanut and chickpea flour dough that was perfect to sandwich my chocolate date frosting, your favourite jam or more peanut butter!
Multigrain cereal, oats, flaxseed and protein powder team up with diced apple, Amoré Almonds + Dairy and a seed mixture for moist, hearty cookies perfect for a breakfast on the go. Adapted from http://www.dairygoodness.ca/recipes/yummy-
apple-breakfast-cookies
This fruity, protein enhanced granola has no added fat thanks to my Blueberry Beet Butter and is packed with both Golden Grahams and dried blueberries!
A simple, fairly cheap and filling dinner I made up today for the 60 Evening Program participants at the Club: I put together the sauce in the morning and let it simmer for two hours while I made their dessert (ricotta-cherry turnovers!), then layered it with freshly cooked pasta and pressed, "dry" cottage cheese, popping it all into the oven for an hour and a half so it would be perfectly done by dinnertime!
Being in a bit of a "funk" the past few days, I whipped up these cakey, sweet banana muffins to lift my spirits. In paying homage to the band "Blue Monday" by New Order, I tinted the batter blue to match the mood.
A rich and buttery chocolate dough base plays host to two types of chocolate chips and a handful of shredded coconut for a delicious snacktime treat. I developed this eggless recipe to hold up well in ice cream bases, as the honey will keep the raw dough from turning rock hard in the freezer and the extra coconut extract will allow the flavours to shine through. The baked cookies are chewy for days afterwards too, a pleasant bonus!
Absolutely zero flour goes into these rich, fudgy vegan bites of awesome - the bulk is made up of purple sweet potato (ube), vegan protein powder, ground flax and Ghirardelli Sweet Ground Chocolate and Cocoa. A dash of agave and stevia sweeten the works up even more, before the pan gets drenched in a shiny cocoa frosting. You'd never know it was vegan, gluten free and nut free!
You don't need nuts when you have rice krispies and oatmeal for great texture! A few chocolate chips in the light cocoa dough add some fun.
Homemade brownie mix means NO preservatives, fillers, artificial anything! You can control the ingredients and really enjoy!