Beyond Mum-Mums and Cheerios
Posted on Wednesday, September 10, 2008 by bbb-admin
With a hungry toddler running around it seems to me that the Canadian Food Pyramid should add a fifth group to its guide: finger food. Right around the time that my little guy was beginning to expand his palate past pureed millet and peas (more on that later) we were running around from one Christmas dinner to another. We have a family history of food allergies so I have been very hesitant and slow in introducing some of the more common allergens to my kids. Combine that with my ideals to serve up nutritious and organic food and this results in a recipe for “bring-your-own-dinner”, at least where my toddlers are concerned. But what to bring that is quick, packs well, as well as packing a nutritious punch? After much googling of recipes and pouring over a stack of cook books I have come up with a few suggestions. These will hopefully help take you beyond the obvious crackers, rice cakes and bite-sized cereal and on to some ideas on how to incorporate some diversity and nutrition into finger food.
The following recipe has become a family favorite. These muffins are moist but dare I say a bit mushy. We all love them but they were a great start for a kid who was still learning how to chew.
Basic Flax Muffin Recipe (Wheat and Dairy Free)
1 1/4 cups ground flax
2 tsp. baking powder
1 Tbsp. cinnamon (or less, according to taste)
1 tsp. nutmeg (again, less is okay)
1/2 tsp. salt
4 large eggs, beaten
1/2 C. maple syrup
1/4 C. sunflower oil or other oil of your choice
1/2 C. water
1 Tbsp. vanilla extract
In a large bowl mix together the dry ingredients. In a separate bowl (I like to use a large pyrex measuring cup) beat the eggs and then add the remaining wet ingredients. Pour the wet ingredients onto the dry mixture and mix together. Add the optional ingredients and let the batter sit for 10 minutes. It will be quite liquid. Pour into muffin tins and bake at 350 degrees for 25 to 30 minutes.
Variations:
1. one apple, chopped and 1/2 C. chopped nuts
2. 2 medium carrots, grated and 1/2 cup raisins
3. one small zucchini, grated and 1/2 cup dried cranberries
You get the idea! Jen’s variation is to bake this all in a loaf pan for approximately 35 minutes. Saves on the paper muffin pan liners (although we buy unbleached, recycled muffin papers around here).
Categories: dairy free, finger food, toddler snacks, wheat free
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