Kids Recipes (Most Popular)
A tiny amount of butter, combined with the richness of peach butter and sweetness of chocolate granola, makes these wheat free cookies decadent while keeping them wholesome! Adapted from http://arismenu.com/candy-corn-oatmeal-coo
kies/
We can't get flavoured chocolate chips here, so I made my own! These also use my Raspberry Cocoa.
A light, lemony cookie with pops of black poppyseed and a touch of texture from fine cornmeal. Adapted from http://www.parenting.com/article/gluten-fr
ee-easter-bunny-cookies
Carrot-Zucchini-Apple Muffin for breakfast, anyone? Don't be fooled by all the nutritious ingredients like white whole wheat flour, fruits, vegetables and homemade yogurt - these are packed with decadent chocolate flavour and even a brownie like sugar "crust" on top!
An updated, scaled back version of my original Soy Awesome Cookies (yummysmells.ca/2007/11/baking-cookies-sne
eky-sneeky.html), these vegan cookies are filled with flavour on all angles: from the pudding mix to the maca powder, barley flour and coconut oil. They are a hit with everyone (especially kids), and nobody will know there’s tofu in them either!
If, like me, you always have sourdough toss-off on your hands, don't toss it down the drain! Whip up these tender, slightly tangy cookies and stuff them with whatever chocolate goodies you have around the house (with Valentine's and Easter on either side of us, there's lots to choose from!).
I'm a sucker for the sweet and salty combination, so pairing natural, crunchy peanut butter with homemade salted caramel, salted caramel sprinkles and chopped peanut butter cups was a divine treat!
Adapted from Brown Eyed Baker.
Flax, oats and whole wheat combine to make this chewy, decadent pizza base. I like making them as individual crusts, but you can make one pizza from the dough too! This is great to get the kids in the kitchen to knead the dough and press out their own crusts.
An excellent, nutrient-packed whole food breakfast for those on the go, with tons of protein, fibre and antioxidants!
These monster cookies are packed with delicious flavour, but a little bit of whole grains too! You could even argue the 2 cups of bittersweet chocolate that went into them makes them an antioxidant superfood!
My sister requested these baked donuts after a craving for the local donut shop struck. I made them with rich cocoa, low-fat homemade yoghurt and white whole wheat flour for a little nutrition and moisture kick before dipping the tops in bittersweet chocolate and sprinkling them with mini chocolate chips. They got the seal of approval... a rarity with her! Adapted from http://www.shutterbean.com/2012/dark-choco
late-cake-doughnuts/
You may know these tender, not too sweet cookies by their name Fig Newtons, but in reality the recipe is of Egyptian design. This version combines the traditional flavours of North Africa with the whole grain cookies of today.
So called because one of the kids at school (Nathan, duh) was so enthralled by the first batch (made for the Mother's Day event on Friday) that he asked me if I would please make them soon. I'm a softie, what can I say?
Thanks to Mom for her recipe, it's never steered me wrong - and was the first cookie one of the teachers (who is almost 60) *ever* made!
Regular marshmallow fluff or cream is a no-no for vegans thanks to the egg whites, and reading the rest of the ingredientsin the jarred stuff I wouldn't want to eat it anyways! Luckily homemade, vegan-friendly Fluff is easy and delicious! All measurements are dry weight.
The fun of cake pops, the decadence of peanut butter and chocolate, and the perfect format for Easter! These are probably the simplest Easter candy you can make. NI does not include dipping chocolate.
A slightly chunky spread of sunflower and pumpkin seeds, sweetened with amber agave nectar and sprinkled with sea salt
This is a great way to use up any holiday's leftover candy - Halloween treats, Christmas candy canes, Valentine sweets, Easter candy, etc! Anything goes and pretty much is up to your imagination!
My dinner and submission to Once Upon a Feast's Presto Pasta Night event this week. Made with rice pasta, Yves' soy crumbles and pizza sauce.
This recipe is very easy but it takes a couple of hours of simmering on the stove before it's cooked. For lunches, try cooking it the night before - it keeps well in the fridge for 1-2 days, or you can freeze it for later! This soup is also nutritional value for money - it is an excellent meat alternative and you will feed an entire family for under $10. Replace the navy beans with chickpeas and add ½ cup of shredded parsnips to the soup to create another Greek meal, Revithia!
I made these with a breakfast meal-replacer drink mix for my mom, who never has time to slow down and actually eat something! She's a sucker for anything chocolate, and she adores bran muffins from coffee shops but without all the fat. These are high in sugar, but also have a lot of fibre going for them and are very low in fat. Serving size is for jumbo muffin tins, it will make 12 regular muffins too (bake at 400F for 20 minutes).
Great Halloween cake decoration - vegan royal icing turns into eyes perfect for decorating cakes or cupcakes!
Adapted from http://www.pbfingers.com/2011/06/14/peanut
-butter-granola/, this uses crunchy peanut butter, honey and a spoonful of homemade jam for a unique twist on breakfast!
These chewy, nut free and low-fat cookies are not shy in the flavour department, getting subtle fruity notes from unsweetened fruit butter and nuttiness from pumpkin seeds.
Who doesn't love a hearty, chewy cookie packed with chocolate chips? These treats are filled with goodness (and few allergens) while still keeping the comfort food feel of the originals!
Inspired by Your Home-based Mom, I used the last of a block of cream cheese in with the butter, oats, flaxseed and 72% dark chocolate wafers for a decadent and healthy banana cookie!
Enjoy your bowl of cereal and fruit all in a hand-held, on-the-go cookie! Great for kids running out to early morning sports practice or students pulling an all nighter.
Stirring in chopped chocolate candy bars and crushed potato chips is just ONE of the killer secrets hiding in these chewy two bite cookies. You'll have to stay tuned for the rest!