Have a picky eater in your house? Struggle
to get your kids to eat their fruits and vegetables? Why not disguise them with
these yummy recipes from the cookbook Deceptively Delicious.
momstown Central
Alberta's Junior Chef event created these wholesome treats full of pureed
fruits and veggies. And no one complained about the cauliflower.
We suggest trying these at home!
Banana Bread with Cauliflower
Ingredients:
Nonstick
cooking spray
3/4
cup whole-wheat flour
1/2
cup all-purpose flour
1/2
teaspoon baking soda
1/4
teaspoon baking powder
1/2
teaspoon salt
1/2
teaspoon cinnamon
1/2
cup firmly packed light or dark brown sugar
1/4
cup canola or vegetable oil
2
large egg whites
1
1/2 cups banana puree
1/2
cup cauliflower puree
1
teaspoon pure vanilla extract
1.
Preheat oven to 350. Coat a 9×5-inch loaf pan, or 2 mini pans, with cooking
spray.
2.
In a bowl or a zipper-lock bag, mix the flours with the baking soda, baking
powder, salt, and cinnamon. Set aside.
3.
In a large mixing bowl, mix the sugar and oil with a wooden spoon until well
combined. Mix in the egg whites, banana and cauliflower purees, and vanilla.
Add the flour mixture and mix just until combined.
4.
Pour the batter into the loaf pan. Bake until a toothpick inserted into the
center comes out clean, 55 to 60 minutes for the large loaf, 25 to 30 minutes
for the mini loaves. Let cool on a rack for 5 minutes, then turn the bread out
of the pan to cool before serving.
Topping:
2/3
cup old-fashioned oats or instant oats
1/4 cup firmly
packed brown sugar
1 tsp cinnamon
2 tbsp butter,
melted
Batter:
1 1/2 cup all-purpose flour
or whole wheat flour
1 cup old-fashioned
oats or instant oats
1 tsp baking
powder
1/2 tsp baking soda
1/2 tsp cinnamon
1 cup unsweetened
applesauce
1/2 cup milk
1/2 cup squash or carrot
puree (we used carrot)
1/2 cup firmly
packed brown sugar
1/4 cup oil
1 large egg
1. Preheat oven to 400 degrees. Coat a 12-cup muffin tin with cooking spray or
use muffin baking cups.
2. To make the topping stir together the oats, sugar, and cinnamon in a bowl.
Stir in butter. Set aside.
3. To make batter, combine the flour, oats, baking powder, baking soda, and
cinnamon in a large mixing bowl and stir. In a second bowl, mix the applesauce
with the milk, vegetable puree, sugar, oil, and egg with a wooden spoon. Add
the flour mixture, slowly stirring until moistened. The batter should be lumpy.
Do not over mix.
4. Divide batter evenly between muffin cups and sprinkle with streusle topping.
Bake until topping is lightly browned and a toothpick comes out clean. About
18-20 minutes. Turn the muffins out onto a rack and allow to cool completely.
Store in an airtight container (if they last that long).
These make great snacks for lunches, after
school snacks and for moms and dads too.
While we waiting for our masterpieces to bake, we had some park play time!