If there's something I've learned from our pancake experiment, it's that Charlotte is ready to eat more interesting food. She learned how to sign "more" and she hasn't stopped yet. I've fed her some plain pasta, diced steamed carrots, and peaches. She's really interested in what we're having.
So today I went hunting for a toddler- and allergy-friendly healthy muffin recipe for the whole family.
I started by checking the allergy-friendly cookbooks I ordered, but those recipes were all loaded with sugar. (As an aside, I don't find these cookbooks have the healthiest recipes.) I was looking for something I would feel good about feeding the kids for breakfast. Then I started Googling "vegan muffins," but a lot of those options replaced the eggs with flax seeds. Since Charlotte reacted to sesame seeds, I am going to hold off trying any more seeds for the time being.
Finally, I turned to one of my favorite recipe sites - 100 Days of Real Food. It's written by author Lisa Leake, who strives to keep processed foods out of her family's diet. I started with her recipe for whole-wheat carrot applesauce muffins, then made a few changes to fit our family. Each of the three kids polished off a muffin fresh out of the oven for snack, so I'm going to hold onto this one. Here's the recipe.
ALLERGY-FRIENDLY WHOLE WHEAT CARROT MUFFINS
1½ cups whole-wheat flour
1 teaspoon baking soda
1 teaspoon ground cinnamon
½ teaspoon salt
½ cup Earth Balance buttery spread
1/4 cup maple syrup
1 teaspoon pure vanilla extract
1/2 mashed banana
1 cup unsweetened applesauce
1 cup carrot shreds
For the big kids, I stirred in:
1/2 cup of raisins
1/2 cup silvered almonds into half of them. Walnuts would be yummy too.
Preheat the oven to 350 degrees F. Line or grease your muffin.
In a bow, mix the flour, baking soda, cinnamon and salt.
In a mixer, combine the butter, syrup, banana and vanilla together on medium speed. Slowly add in the flour mixture until it is combined. The batter will be fairly thick. Fold in the applesauce and carrots with a wooden spoon, along with any add-ins you'd like. Divide the batter evenly among the muffin cups. Bake for 22 to 24 minutes or until a toothpick comes out clean.
I under cooked them a bit, which was good for Charlotte to mash with her gums. I think it also helped keep the muffins moist. Give them a try and let me know what you think!
Wednesday, July 30, 2014
Sunday, July 27, 2014
She's been eating baby food and rice cereal to date, but the thought of all that processed food with nothing "real" makes my skin crawl. But today - today! - we made awesome progress. I found a dairy-free, egg-free pancake recipe that is pretty good, and we all ate the same pancakes for breakfast! In fact, Ms. Charlotte is on pancake number 2 right now. She is so anxious and excited to pick up food and put it in her mouth. And I'm so happy I found a recipe that fits the bill. These pancakes don't taste like eggy-buttery-milky cakes, admittedly, but they are fairly tasty. The vanilla helps a lot. With some real maple syrup, the big kids didn't notice a difference.(Thank you epicurean escapism.)
I do feel lucky to live in a society where it's easy to find vegan recipes and food substitutes. In the future, I'll be writing occasional updates on how our family adapts to this new world, including recipes that work well for all of us. Stay tuned!
Saturday, July 26, 2014
The Freemantle girls and Nana headed west last weekend to visit our relatives in Minnesota. My grandpa grew up in Minnesota, and his sister and her family still live there. We laughed a lot and I learned to make a very tricky family recipe - potica. YUM. Basking in Minnesota accents for a few days was also fun, eh?