Whole Wheat Oatmeal Applesauce Banana Bread

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Ingredients
  • Cooking spray
  • 1 heaping cup mashed banana
  • 1/3 cup honey
  • 1/3 cup unsweetened applesauce
  • 1 teaspoon vanilla
  • 1 egg
  • 3/4 cup unsweetened vanilla almond milk (or skim, coconut, etc.)
  • 1 1/2 cups whole wheat pastry flour
  • 1 cup rolled oats
  • 1 1/2 teaspoons baking powder
  • 3/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 teaspoon ground cinnamon
 
Instructions
  1. Preheat oven to 350 degrees F. Spray 9-inch loaf pan with nonstick organic cooking spray.
  2. In large bowl combine mashed banana, applesauce, honey, egg, almond milk and vanilla until well combined and creamy. In separate medium bowl whisk together whole wheat flour, oats, baking powder, baking soda, salt and cinnamon. Add wet ingredients to dry ingredients and mix until just combined (don’t overmix!).
  3. Pour into prepared loaf pan, sprinkle oats over top (if desired), and bake for 60-70 minutes or until toothpick inserted into center comes out clean with a few crumbs attached.
  4. Remove from oven and place on wire rack to cool completely. Cut into 12 slices and enjoy! Keep bread tightly wrapped to maintain moisture.

 

Notes
Our contributing mom made these in single-serve sizes. 
To make vegan:Use brown sugar, agave, or pure maple syrup instead of honey. Simply omit egg; the banana bread should still hold together just fine. However you can use a flax egg as well. To make gluten free:Use an all-purpose gluten free flour instead of whole wheat; make sure you also use gluten free oats and that all other ingredients are gluten/alcohol free (such as vanilla).

 

Submitted by Alisha P.

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Baked Zucchini Sticks

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Ingredients:

  • 3 medium sized zucchini, about 9 to 10 inches long
  • 1 cup Panko bread crumbs
  • scant 1/2 cup freshly grated Parmesan cheese
  • 1 tablespoon Pizza Seasoning or mixed Italian herbs
  • 2 large eggs, scrambled

 

Instructions:

1. Cut the Zucchini in a “grid shape like this:

Zucchini Slices

 

2. Place the zucchini sticks in a colander over a bowl, and sprinkle with 1 tablespoon of salt. Let them drain for 1 hour or longer.

3. Rinse thoroughly, then pat dry.

4. Preheat oven to 425.  Line a baking sheet with parchment, and spray the parchment with olive oil.

5. Combine the Panko bread crymbs, cheese, and pizza seasoning and mix thoroughly until combined.

6. Dip each zucchini stick in the egg mixture.

7. Then dip each piece in the crumb mix, one by one. Doing more than one at a time might make the crumb mix too wet too fast. Put each finished piece onto a lined, greased baking sheet. The original recipe calls for parchment paper sprayed with olive oil spray.

8. Bake approximately 12 minutes, or until golden brown. Flip, and then bake an additional 12 to 16 minutes until the other side is also golden brown.

 

There is a lovely dip that goes with this, but it’s not included here. If you’re interested, visit the original post here.

CARROT, SWEET POTATO & PUMPKIN MUFFINS

From Mummy Musings & Mayhem

You’ll Need….

  • 1 Teaspoon baking powder
  • 1 Cup Plain Flour
  • 1/2 Cup Brown Sugar
  • 1/3 Cup Grated Sweet Potato
  • 1/3 Cup Grated Carrot
  • 1/2 Cup Grated pumpkin
  • 2 Eggs (lightly beaten)
  • 1/4 Cup Oil (Vegetable or Canola)

Now you need to….

  1. Sift the flour and baking powder into a bowl and then make a well in the centre.
  2. Add sugar, eggs, grated veggies and oil and combine well.
  3. Spoon mixture into a greased mini muffin (or large if you prefer) tin and bake for 15-20 mins in a moderate oven (180 Celsius).
  4. Leave in the tin for 10 mins before turning out onto a rack to cool.

Perhaps your toddler might enjoy them too? They might also like these toddler favourites i have previously posted…..

Easy Cheesy Butternut Squash Pasta

Easy Cheesy Butternut Squash Pasta {30 minute meal}

An easy and downright delicious pasta that is basically just veggies!

From: Lauren’s Latest.com

yield: 4 SERVINGS

prep time: 10 MINUTES
cook time: 20 MINUTES
total time: 35 MINUTES

INGREDIENTS:

1/2 pound short cut pasta (Such as shells or elbows)
3 lb. butternut squash, peeled and diced
2 cups chicken or vegetable stock + extra if needed
2 cloves garlic, finely minced
salt & pepper, to taste
2 tablespoons butter
1 cup grated parmesan cheese {use the real stuff!} + extra to taste

DIRECTIONS:

Bring large pot of salted water to boil for pasta. Stir in half a pound of short cut pasta and cook until al dente. Drain and set aside. While pasta is cooking, bring butternut squash and chicken stock to boil in a separate pot. Cover and simmer 10-15 minutes or until squash is fork tender. Using a potato masher, mash squash into a paste. DO NOT drain out the chicken stock. This will make the sauce. Stir in garlic, salt, pepper, butter and 3/4 of the cheese and cooked pasta. Stir and add in more chicken stock to make sauce the consistency you desire, if needed. Sprinkle remaining cheese over top and serve immediately.

Cheese & Lentil Wedges

Serves 2 Adults and 1 Baby generously

Ingredients:

  • 225 g (8 oz) red lentils, rinsed thoroughly in cold water and drained
  • 450 mL (16 oz) of water
  • oil or butter, preferably unsalted, for frying
  • 1 large onion, finely chopped
  • 100 g (3.5 oz) grated cheese
  • 1 tsp dried mixed herbs
  • 1 egg, beaten
  • 25 g (1 oz) fresh bread crumbs
  • freshly ground black pepper, to taste

Directions:

  1. Put the lentils into a pan with water and bring to a boil. Then cover and simmer for 10-15 minutes until the lentils are soft and all the liquid is absorbed. Check occasionally and skim off any froth.
  2. Meanwhile, heat the oil or butter in a frying pan and add the onion and fry until soft.
  3. Drain the lentils and the onion and put them in a mixing bowl.
  4. Add the other ingredients and mix well.
  5. Press into the prepared tin using the back of a spoon.
  6. Oven bake for 30 minutes. Allow to cool slightly, then cut into wedges. Serve warm or cold.

Submitted by Kathy A.

The Basics

Here’s a starter list!

And basic recipes on how to cook them can be found here.

  • Apples
  • Apricots
  • Asparagus
  • Avocado
  • Bananas
  • Broccoli
  • Blueberry
  • Butternut Squash
  • Cauliflower
  • Carrots
  • Cherries
  • Corn
  • Cranberry
  • Grapes
  • Green Beans
  • Kiwi
  • Mango
  • Peaches
  • Pears
  • Peas
  • Plums
  • Potato
  • Pumpkin
  • Spaghetti Squash
  • Spinach
  • Strawberries
  • Sweet Potato
  • Tomato
  • Turnip
  • Yellow Squash
  • Zucchini