Vanilla muffins with cauliflower
Recipes
Sweet potato pizza
Kids love pizza but they don't always go for vegetable toppings. So I decided to create a pizza for my kids which had veggies in the base - and it worked best with sweet potato. This is one recipe that most fussy eaters will love.
Recipes
Supercharged bolognaise
Even the fussiest of eaters won't be able to detect the veggies in this dish. It can be pureed into a smooth consistency for babies and picky eaters.
Ingredients
- 5 Medjool dates, pitted
- 1 egg
- 1 tsp vanilla extract or powder
- 1/4 cup (60ml) coconut oil, melted
- 1/4 cup (65g) apple puree (unsweetened)
- 1/2 cup (50g) cauliflower, steamed and drained
- 1/4 cup (60ml) maple syrup
- 1 cup (130g) Wholesome Child gluten-free flour mix
- 1/2 tsp baking powder
- 1/4 tsp baking soda
- Pinch sea salt
Equipment
Hand Blender using a food processor attachment
Method
- Preheat oven to 180°C and line a mini muffin tray with muffin liners.
- Place dates, egg, vanilla extract, coconut oil, apple puree, cauliflower and maple syrup into the processor and process until smooth
- Next, add all dry ingredients and process until well combined.
- Place batter into mini muffin liners and bake for 15-20 min s or until a cake tester or knife comes out clean.
- Allow to cool on a rack and enjoy them plain or topped with your favourite frosting.
- Serve immediately, store in an airtight container in the fridge for up to 4 days or freeze for up to 4 months.
Tip
Replace the gluten-free flour mix with spelt flour. If the Medjool dates are hard, soak for 3-5 mins in hot water. Discard excess water.
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