My family is full of chocoholics – including me. We eat chocolate several times a week and I don’t feel guilty about it. To me – it’s all about moderation. We’re a foodie family and I believe enjoying a meal is one of those simple pleasures that should be a part of one’s daily routine.
We rarely eat processed food and, excluding chocolate, we don’t eat a lot of refined sugar and white flour. This granola is whole-grain, packed with fibre, and much healthier than most of the granolas on the grocery store shelves. If you have never tried raw buckwheat groats – you should. They are lovely nutty crunchy little things that are full of protein, fibre and iron.
I have one kid that can't resist licking playdough. This recipe is made with kitchen ingredients so I can relax knowing it's safe for her if she sneaks a taste. (That said I am still trying to break her of the habit...)
1/2 cup salt
2 cups flour
2 cups of water
2 tbsp cream of tartar
2 tbsp cooking oil, such as canola oil
red food colouring
1/2 tsp cherry flavoring (also known as candy oil)
Mix all the ingredients in a heavy-bottomed pot or saucepan.
Cook over moderate heat, stirring constantly for about 3-5 minutes. The dough will start to pull away from the sides of the pan and should no longer be sticky to the touch. (If it’s still sticky cook a little longer until it’s not.)
Remove the dough from the pot and allow to cool slightly. Knead until it’s uniform.
Store dough in an air-tight container.
Candy flavoring (candy flavouring oil, candy oil) can be found at baking supply stores near the extracts. I have found LorAnn candy oil at both Bulk Barn and Micheals.
Apples and cinnamon are both kid favourites in my house. Lately my 6-year-old hasn’t been eating her veggies at lunch – and it drives me crazy. So, I decided I needed to load some veg into her after-school snack.
These muffins are packed with sweet potato, chunks of apple and fragrant cinnamon – and they’re whole grain, too. An ideal treat to devour on a cold winter’s afternoon.
These whole-grain muffins are delicious - and they're loaded with veg and fibre. Perfect for the lunch box or after-school snack.
3/4 cup oat bran
3/4 cup whole wheat flour
1/2 cup brown sugar
1 tbsp cinnamon
1 tsp baking soda
1 tsp baking powder
pinch of salt
one small apple, peeled, diced small (1/2 cup)
1 cup of mashed sweet potato (*see note below for preparing sweet potato)
1/2 cup of yogurt or kefir
1 tsp vanilla
Preheat oven to 350F. Grease a muffin tin, or line with baking cups.
In a large bowl combine dry ingredients.
Mix in diced apple.
In medium bowl combine wet ingredients, then add to dry ingredients and mix until just moistened.
Spoon batter into prepared muffin tin.
Bake for 25 minutes or until a toothpick comes out clean. Allow to cool.
Prick a sweet potato several times with a fork or pairing knife. Bake in 350F oven for about an hour. Allow to cool, peel, then mash. I usually do this step in advance. I throw a sweet potato into the oven while I’m baking something else, so the mash ready to go. A large sweet potato yields about 2 cups when mashed.
Store muffins in an air-tight container for up to two days.