When I told my 10-year-old I was going to call this the Fluffy Applesauce Waffle Recipe she said “I think you should name them Best. Waffles. Ever!”
This recipe is by far the new favorite muffin in our house. Move over blueberry, zucchini, and even pumpkin – these are so deeelicious and could be eaten with breakfast, lunch, or even dinner (maybe as a side to some fall soup?)! Plus for those that are looking for cupcakes for little ones (i.e. smash cake) I would totally top one of these off with some homemade unsweetened whipped cream and call it a day. This would be perfect for baby! And if you prefer to avoid honey for your really little ones I think 100% pure maple syrup would work just fine as a substitute.
I’ve found a way to make fruit roll-ups at home that are sweet, shiny, and totally rollable. I love to throw together whatever fruits I have on hand–even frozen berries work well, and I’ll often mix multiple fruits or throw in a bit of spice. All that’s required is a fruity puree and either a dehydrator or a low oven to transform it into a sticky delicious sheet of fruity goodness worthy of even the most exciting lunchbox.
This is another one of those recipes where you can throw in whatever veggies you have on hand (and need to eat!). That is my favorite kind of recipe because I love it when you can still make a dish even if you don’t have all the “exact” ingredients. Plus if you don’t like a certain vegetable then leave it out…you can use whatever you and your family like! And I must share that my picky daughter, who normally doesn’t even eat very many vegetables, asked for thirds of the pictured vegetable pancakes. I used a mix of sweet potatoes, carrots and zucchini. I think the sweet potatoes helped to “sweeten it up,” and she absolutely loves sour cream so this side item ended up being a very big hit! Vegetable Pancakes Course: Main Course, Side Dish Prep Time: 5 minutes Cook Time: 10 minutes Total Time: 15 minutes Servings: 2 Print Ingredients 2 cups mixed veggies shredded (I like to use a mix including things like white potatoes, sweet potatoes, zucchini, yellow squash and/or carrots…whatever you have on hand) 2 eggs 1 tablespoon whole-wheat flour ¼ teaspoon salt olive oil for cooking sour cream (optional garnish) applesauce (optional garnish) Instructions Combine the shredded veggies with the eggs, flour, and salt. Mix thoroughly. Heat a thin layer of olive oil in a sauté pan over medium heat. It is important that the heat is the right temperature because you want the pancakes to cook all the way through the middle by the time they are brown on the outside. Once the oil has heated up add pancake size dollops of the veggie mixture into the pan. Cook for several minutes until the bottom starts to brown. Then flip and repeat. Transfer cooked pancakes to a plate lined […]
Since these cookies aren’t really “treats” I told my daughters (a.k.a. my taste testers) they could have as many as they wanted. As soon as they heard me say that they seriously went to town. I was thrilled they liked them so much, but I was starting to get worried about tummy aches! These “breakfast cookies” are perfect for those mornings when you’re racing out the door or for a quick and easy afternoon snack. If you have a nut allergy (or go to a nut-free school like us) you could easily substitute pumpkin seeds for the pecans. You could also add some cinnamon if you want to spice things up. Apparently my family likes them just the way they are though…so enjoy!