I picked up a book at the library a few weeks ago called The Sneaky Chef which offers ideas and recipes for “sneaking” veggies and less desirable foods into kids’ foods. I like the book, though I won’t be buying it since I don’t need the recipes, just the strategies. I’ll share my “sneaks” as I incorporate them into my recipes.
Today, I made the Whole Wheat Banana Flax Muffins from Katie at Kitchen Stewardship’s new Healthy Snacks to Go E-Book. Wow, I really like these! Not too sweet, the muffins pack a lot of nutrition into a healthy snack. I had run out of yogurt, but I was able to substitute buttermilk instead. I’m going to make another batch later in the week to help use up the 4 gallon bags of bananas I have in the freezer. If you’re interested in Katie’s Healthy Snacks to Go E-Book, it’s on sale until August 11th (I wasn’t paid to tell you – Smile!)
My other baking project was making pumpkin gingerbread as muffins. I’ve made this recipe before as regular gingerbread and soaked gingerbread, and the kids loved it. The spicy taste of the muffin can hide “sneaks” like pureed zucchini or pureed carrots.
I’ll be making more banana muffins along with zucchini muffins and mini pizzas later this week.
Disclosure: I am an Amazon Associate and Kitchen Stewardship Affiliate.