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Avocado Brownies – no eggs no dairy

When a recipe is healthy and at the same time irresistible you know that you nailed it 😉

The avocado brownies were gone in two days and this time I could enjoy them too, being egg and dairy free!!

Few things I really love about this recipe:

  • it’s super easy to prepare (simply throw the ingredients in a food processor and blend!!)
  • of course, it’s on the healthy side (Avocados = good Omega3 fatty acids = brain fuel for the kids)
  • it tastes so good that nobody would suspect how healthy it is
  • I can enjoy it too!!

Considering that I used coconut sugar to sweeten the brownies I would suggest offering this lovely treat after 12 months: a super toddler snack or breakfast idea! or even a birthday party dessert!!

The recipe has been adapted from Katsdeliciouskitchen . My friend Kat shares both on Instagram and on her blog healthy and yummy toddler and baby ideas that the whole family can enjoy too!! Check her out if you already don’t know her 😉

The procedure how to prepare the brownies is sooo simple that your toddler can make them, hi hi! I used the “throw everything in the food processor” technique.

I simply divided the wet ingredients from the dry one. I added in the food processor the avocado + milk + coconut oil first and blended for 1 minute.

On top of the creamy green mix I added the flour + baking powder + cocoa powder + salt. Closed and blended for another 2 minutes up until smooth.

To save on the clean up I simply removed the blades and added the chocolate chips directly in the food processor. You can also add any kind of nuts you like (chopped pecans are lovely!!!).

Spread the batter in a baking pan evenly and bake for 15-20 minutes. If you really really want to get a decadent result, spread some chocolate chips on top too!!

Let the brownies cool down for 5 minutes and cut them in small pieces, as small as you like!

Store in an air tight container at room temperature for 3/4 days.

Avocado Brownies – no eggs no dairy

Yield: 8

Avocado Brownies – no eggs no dairy

Ingredients

  • 1/2 avocado
  • 1/4 cup coconut oil (60ml)
  • 1 cup of flour (180gr)
  • 1/2 cup unsweetened cocoa powder (45gr)
  • 1/2 cup coconut sugar (100gr)
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 3/4 cup coconut milk (200ml)
  • 1/4 cup chocolate chips (100gr)

Instructions

  1. Preheat the oven to 400F/180°C.
  2. In a food processor add the avocado + milk + oil and blend for 1 minute.
  3. Add the flour + baking powder + cocoa powder + salt and blend for 2 min up until smooth.
  4. Remove the blades and add the chocolate chips, mix.
  5. Spread the batter evenly in a baking pan, bake for 15-20 minutes until a toothpick inserted into the center comes out clean.
  6. Cut the brownies in toddler size bites.
  7. Store in an air tight container at room temperature for 3/4 days.
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posted on September 19, 2017

Frozen Yogurt Granola Berry Cups

Healthy and protein packed, this is a super fun refreshing snacks for your toddler and for the rest of the family! Super easy to prepare, you can freeze a nice batch and enjoy whenever you want!! Every bite is creamy, crunchy and fruity at the same time 😉

I really like the small size of this treat, one adult size and few kids size, just the right quantity.

I prepared this recipe for a pool party and it was a bit hit.

The recipe is naturally refined sugar free, I used some dates to sweeten it. I also used goat yogurt for a dairy free option and added some bee pollen for extra nutrients.

It’s a super flexible recipe: you can pick up the yogurt + granola + fruit that your kids like!

Today I’m sharing with you my favorite combo: plain goat yogurt + mixed berries + gluten free coconut granola mix

You can keep the frozen yogurt granola cups in the oven for up to 4 months.

Frozen Yogurt Granola Berry Cups

Frozen Yogurt Granola Berry Cups

Ingredients

  • 3 dates soaked in boiling water for a few mins to soften
  • 1/4 cup soaking water for the dates
- 1 cup granola mix (I used a granola consisting of seeds, nuts, coconut flakes roasted with coconut oil and maple syrup. Your homemade granola will be perfect too!)
8 oz plain yogurt, I used sheep's milk but you can use coconut or almond
- 1 Tbsp Vanilla extract
  • 1 banana
  • 1/2 cup mixed berries
  • 1 tsp bee pollen

Instructions

  1. Soak dates in boiling water for few minutes to soften or soak them overnight in lukewarm water
  2. in a food processor add: dates + 1/4 cup of soaking water + granola
  3. Blend to obtain a moist crumble texture, add more date water if needed.
  4. Press 2 tsp of the crumble into the bottom of a small silicone form (you can also use a silicone muffin mold)
  5. In a food processor blend yogurt + banana + vanilla + bee pollen
  6. Spoon on top of the granola into your silicone form
  7. Add berries on top
  8. Freeze for at least 2 hours
  9. http://www.buonapappa.net/wp-content/uploads/2017/09/yogurt-granola-berry-cups-12.jpg
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posted on September 6, 2017

Lentil Veggie Almond Tots – gluten and egg free

Red lentils are definitely one of my favorite ingredients to cook for my kids: from a nutritional point of view lentils are one of the healthiest foods you can think about and from a culinary point of view they are creamy, delicate in flavor (and easy to cook). Definitely a win win situation 🙂

Lentils are an excellent source of nutrients like vitamins A, C, K, omega3 fatty acids, copper, protein, phosphorus, iron, and calcium. Impressive, isn’t it?

Since lentils are high in proteins (aka, difficult to be digested by a young tummy), I would recommend offering lentils to your baby starting from 8 months of age.

At around 8 months your baby’s digestive system will be enough mature to process and nicely digest the lentils without any side effect (tummy ache, gas, rashes..). At that age, also, your baby should be able to sit and to handle finger foods. That’s why this recipe is a very good one as a baby led feeding idea.

This recipe is also perfect for picky toddlers: tots are a fun food to eat and those tots are loaded with greens and veggies, nicely mixed in the creamy tots 😉

I used broccoli, spinach and carrots but you can switch them with any seasonal organic vegetable you like!!

Also, I wanted the recipe to be gluten and egg free, so that I could enjoy it too 😉 So I switched the regular flour with some almond flour for a more nutty flavor and I switched eggs with chia seeds to bind all the ingredients together (and to add some more nutritional value to the recipe).

Lentil Veggie Almond Tots – gluten and egg free

Lentil Veggie Almond Tots – gluten and egg free

Ingredients

  • 3/4 cup dried red lentils (200gr.)
  • 1/2 cup almond flour (50gr.)
  • 1 medium carrot, grated
  • 1 medium yellow carrot, grated
  • 1 cup broccoli florets
  • 1 handful spinach leaves, chopped
  • 1/2 cup grated parmesan cheese (50gr.)
  • 1 Tbsp cream cheese
  • 1 Tbsp chia seeds
  • 1 Tbsp dried mixed herbs
  • 1 clove garlic
  • drizzle Extra Virgin Olive Oil

Instructions

  1. Soak the lentils in cold water overnight. Drain them and rinse under running water. Set them apart.
  2. Preheat the oven to 400F and line a baking sheet with parchment paper.
  3. In a food processor add the broccoli florets with the garlic, blend for 1 min.
  4. Add the lentils, carrots, spinach and blend to obtain a breadcrumb consistency.
  5. In a bowl combine the lentil mix with the cheeses, almond flour, chia seeds, herbs. Mix
  6. Take 1 Tbsp of mix and form a croquette/tot shape.
  7. Place the tots on the parchment paper, one next to the other nicely spaced. Drizzle with some Extra Virgin olive oil on top.
  8. Bake in the oven for 20-25 minutes, turning halfway.
  9. Serve straight away or keep in an airtight container in the fridge for 48 hours or freeze before baking for up to 3 months. (freeze in a single layer on a flat surface and transfer to a freezer bag once frozen. Simply bake from frozen adding 5 min to the baking time)
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http://www.buonapappa.net/lentil-veggie-almond-tots-gluten-and-egg-free/

 

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posted on August 19, 2017


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